Green Dip For St. Patrick's Day | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Green Dip For St. Patrick's Day | The Nibble Webzine Of Food Adventures
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RECIPE: Chicken, Guacamole, Ranch & Bacon Dip

[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.

    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.)

    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.

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

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