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:
Ingredients For 8 Servings
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
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