Best Chip & Dip Recipe for the Beach
Best Chip & Dip Recipe for the Beach is really a personal choice. One thing that is a constant is that there will be sand flying around in the breeze. For this reason, make sure the lid to the dip is close by and the is a weight to help keep the bag or bags of chips from flying off the table so the ants so not also get to enjoy a meal.
This part of beach décor is one of the essentials to enjoyment while relaxing in the sun and surf. It is a way to get a spark of energy while still not too heavy to weigh you done in the surf.
One of my personal favorite dips is Green Chili. This requires the mixing of jalapeño peppers with green tomatoes and hot sausage. The exact ratio is a personal one, but mine is ½ jalapenos with ¼ of the other two. All of the ingredients are to be chopped up into small pieces so they can fit on a corn chip. There is a warning with this dip that is has a slow burn that might require more corn chips. If you drink water, the burn will do nothing but get worse.
Another recipe that helps to follow the beach decor theme is the Red Pepper Hummus dip. Just as before, the more chilies you place in the dip, the greater chances you will need to go take a dip yourself to wash off all the sweet. This one is a little more complicated. First you need to add all of the following ingredient to a food processor. This will include 1, 15 ounce can of navy beans or chickpeas, 2 chopped garlic cloves, ½ cup of roasted red bell peppers, 1/3 cup tahini, ¼ cup lemon juice, ¼ teaspoon of ground cumin, ¼ teaspoon of ground coriander and ¼ teaspoon of ground red pepper flakes then salt to taste but no more than ¾ a teaspoon. This should be mixed until the contents are smooth. When mixing, add 2 tablespoons of olive oil slowly. To add a touch of color some chopped cilantro can be stirred in before you chill the dip. This is best severed with pita bread or corn tortilla chips.
The last one is again for the spicy palette. This is the cheese pimiento dip. This requires you to mix a 3 ounce chunk of soft cream cheese. Slowly add 8 ounces of both sharp cheddar cheese shredded and white sharp cheddar shredded. Then add 4 ounces of gruyere cheese that is also shredded. Next place 4 ounces of pimientos, ½ cup of chopped green pepper, 1/3 cup of onion and 1 to 5 jalapeño peppers that have been finely chopped. Next you add 1 cup of real mayonnaise, 1 tablespoon of worcestershire sauce and ¼ teaspoon of cayenne pepper. You can also add pecans, green onions and bacon to taste. This is served with carrots, celery, crackers or pita chips.
by Douglas Gray
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