[1] This bright green dip has layers of flavo5.

[2] A packet of dip mix provides ranch dressing flavor to the dip (photos #1 and #2 courtesy Hidden Valley).

[3] Everything’s better with bacon (photo courtesy Edwards Virginia Smokehouse).

We recently tasted this dip at a friend’s house, and liked it enough to ask for the recipe.

Turns out, it’s a Hidden Valley recipe, sent in by a customer. It includes everything from ranch dip to guacamole to chicken, bacon and hot sauce.

It may not be Irish in spirit, but it’s bright green in color (photo #1).

You can make the dip the day before, and let it chill until you’re ready to make the pita chips.

You can also use store-bought chips; but the fresh-from-the-oven chips are so much more of a treat.

For green beer to accompany the snack:

 
 
RECIPE: “GREEN WITH ENVY” CHICKEN & RANCH GUACAMOLE DIP

Ingredients For 8 Servings

 
Preparation

1. MAKE the pita chips. Heat the oven to 350°F. Separate each pita bread round horizontally, to yield 2 thin rounds. Stack the rounds, cut them in half, and then cut each half into fourths to form triangular wedges. Spread the wedges smooth side down on a large baking sheet.

2. MAKE the dip. Whisk together 1 tablespoon Hidden Valley Original Ranch Dips Mix, 1 tablespoon hot sauce and 2 tablespoons olive oil. Brush the mixture on the pita pieces and bake 8 to 10 minutes or until golden brown. Flip the chips so the smooth side is up, and bake 5 minutes longer or until brown and crispy.