Green Dip For St. Patrick's Day | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Chicken, Guacamole, Ranch & Bacon Dip – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Chicken, Guacamole, Ranch & Bacon Dip

green-w-envy-dip-hiddenvalley-230
[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).

Cooked Bacon Strips
[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:

  • BLEND 1 can (12 ounces) of light-colored beer with 5 to 6 drops green food color.
  • PLACE the food color in a glass. Add the beer and stir gently until evenly tinted.
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    RECIPE: “GREEN WITH ENVY” CHICKEN & RANCH GUACAMOLE DIP

    Ingredients For 8 Servings

  • 4 pita bread rounds (8 inches)
  • 1 (1-ounce) Hidden Valley Original Ranch Dips Mix (photo #2)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Tabasco Garlic or Original Pepper Sauce, or other hot sauce
  • 1 tub (12 ounces) fresh-prepared guacamole
  • 1 cup thinly sliced kale leaves (substitute spinach)
  • 1 cup sour cream
  • 1 cup cooked chicken, chopped
  • 6 strips cooked bacon, broken into bite-size pieces
  • 1 tablespoon fresh cilantro leaves, finely chopped
  • ½ lime, zested and juiced
  • 1 teaspoon freshly grated black pepper
  • Optional: crudités (for St. Patrick’s Day, make them green: asparagus, broccoli florets, celery, green beans, sugar snap peas, etc.)
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    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.

     
    3. MIX together the remaining ingredients, including the remainder of the ingredients. Serve the dip with warm pita chips.
     
     
    MORE ST. PATRICK’S DAY SNACKS

  • Cabbage Chips
  • Irish Nachos
  • Irish Spuds With Green Ranch Dip
  • Shamrock Goat Cheese Logs
  • Stuffed Cucumber Bites
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