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Please like my Facebook Page
to ensure you receive all current events.

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I have recently been featured in twi Times Union Articles
Please read the articles by clicking the links below!

Article 1 - Vanderbilt helped invent the chip in Saratoga?
Likely a salty myth


Article 2 - Toga Chip Guy makes a second showing on History Channel

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Please read the article in Saratoga Today that features, your's truly, The Toga Chip Guy!

Click Here

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Current Events!


Please watch the latest episode of The History Channel's The Food That Built America, "When The Chips Are Down", season 2, episode 3, where I am prominently featured.

Click Here!

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Read my feature article in "Shorelines" The Saratoga Lake Association News Letter.

Click Here

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Listen to my recent interview on Heart Radio.

Click Here

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Listen To The New History Channel Podcast

After appearing in several episodes of The History Channel's Series "The Food That Built America", I have now been prominently featured in an associated podcast.

Please visit The ACast Site to listen!


Please read my recent interview with Julia Dunn on CBS 6.

Click Here

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Read The Article About Me In Saratoga Today Entitled "Who: Alan Richer, The Toga Chip Guy"

This article was just published today, April 2nd, It starts on Page 3.

Click here to read!


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Watch the latest episode of the History Channel's "The FoodThat Built America "that aired on Natational Potato Chip Day, March 14. Featuring the history of Herman Lay and then rival Fritos!

Click here to watch








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John Karolefski, author of the blog Grocery Stories at:
 
https://www.grocerystories.com/ 

has written a book about grocery shopping. He had requested a quote from me about about chips -- their place in snack history, their popularity, etc.

I had provided him with a quote that I will disclose once his book is published.

Here is that quote!

"Potato chips are more American than apple pie. Compare the shelf space allotted to potato chips and apple pie in your local grocery store"


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Recent Events

On Novemeber 19th 2019, I spoke to the New York Capital Region Elfuns Club at the Hilton Garden Inn in Clifton Park NY, on the History of the Potato Chip.
The club consists of mostly retired General Electric employees.


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The Toga Chip Guy Is On The Air!

I have been interviewed about the history of the potato chip by a California based radio station, Yesterday USA  Radio Networks,  at 10:30pm New York time on Saturday, September 14th.  
Listen here!

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Ricotta Dip




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INGREDIENTS

16 oz. ricotta
2 scallions, finely chopped
1 clove garlic, finely chopped
1/4 c. fresh flat-leaf parsley, chopped, plus more for serving
2 tbsp. fresh chives, chopped, plus more for serving
2 tbsp. lemon juice
2 tsp. lemon zest
1/4 tsp. crushed red pepper flakes
kosher salt
2 tbsp. olive oil, plus more for serving
Pita chips, pretzel rods, and potato chips, for serving
DIRECTIONS

  • In a medium bowl, combine the ricotta, scallions, and garlic. Fold in the parsley, chives, lemon juice and zest, red pepper, and 3/4 teaspoon salt, then fold in oil.
  • Transfer to a serving bowl and top with extra parsley, chives, and oil. Serve with pita chips, pretzel rods, and potato chips, if desired.
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Ricotta & Potato Chip Fish Cakes with Peas



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Ingredients:
  • One 2 oz. bag of potato chips (preferably sour cream and onion flavored)
  • Two 6 oz. cans of wild pink salmon packed in water, well-drained
  • One cup of whole milk ricotta cheese
  • One tablespoon Old Bay seasoning (or one teaspoon kosher salt, sweet paprika and garlic powder)
  • One lemon
  • One tablespoon unsalted butter
  • One 10 oz. package frozen peas
  • 1/2 cup half-and-half
  • 1/2 teaspoon kosher salt
Directions:

  • Let air out of potato chip bag and crush the bag with a rolling pin or wine bottle to make fine crumbs.
  • Transfer potato chip crumbs to a large bowl and add salmon, ricotta and Old Bay.
  • Finely grate the zest from the lemon and add it to the bowl (reserve the zested lemon).
  • Stir the mixture well to combine, breaking up salmon as you mix.
  • Divide mixture into 8 equal portions and use your hands to form each into a patty. It’s helpful to divide the mixture in half and then in half again to make sure the patties are the same size.
  • Place butter into large non-stick skillet over medium-high heat.
  • Once it melts and begins to bubble, place fish cakes in the skillet and cook without disturbance until bottoms are browned, in 2 to 3 minutes.
  • Use a spatula to carefully flip each one over and cook until nicely browned on the second side, another 2 to 3 minutes.
  • Transfer fish cakes to a plate and cover them with foil to keep warm.
  • Turn heat on to high and place peas, half-and-half and salt in same skillet.
  • Cook, stirring just until the peas are bright green and tender and the half-and-half has reduced slightly, about 4 minutes.
  • Transfer the peas to a serving platter and place the fish cakes on top. Cut the zested lemon into wedges and serve the wedges with the fish cakes for squeezing over. Serve immediately.
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Paprika Potato Chips



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Ingredients
For the dip
  • 1/2 cup plain Greek yogurt (about 5 ounces, low-fat or whole)
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
For the chips
  • 2 large russet potatoes (about 1 pound total), scrubbed and left unpeeled
  • 2 tablespoons olive oil, plus more for brushing the pan
  • 2 teaspoons sweet or smoked paprika
  • 1/2 teaspoon kosher salt
Step 1
Make the dip: In a small bowl, whisk together the yogurt, mayonnaise, chives, vinegar, onion powder, granulated garlic, salt and pepper until well combined.
Step 2
Make the chips: Position racks in the upper third and middle of the oven and preheat to 400 degrees. Brush 2 large, rimmed baking sheets lightly with oil. (If you must use a third baking sheet, then bake the chips in batches.)
Step 3
Using a mandoline, very thinly slice the potatoes into rounds. Rinse the potato slices well under cold running water, then spread them onto clean kitchen towels or paper towels, and using more towels, pat the potatoes as dry as possible. In a large bowl, whisk together the oil, paprika and salt. Add the potatoes and toss with your hands to coat the potatoes evenly.
Step 4
Spread the potatoes in a single layer on the baking sheets and roast for 20 to 30 minutes, or until the potatoes are crisp and browned, and release easily from the baking sheets when using a metal spatula. Check the trays after 18 minutes and every 2 to 3 minutes thereafter to remove any thinner chips that are done, then return the rest to the oven as necessary.
Step 5
Place the finished chips on a plate or cutting board in a single layer to cool. The chips will crisp further as they cool.
Serve in a bowl with the yogurt ranch dip on the side.
Nutrition Information
(based on 6, with low-fat yogurt)
Calories: 153; Total Fat: 9 g; Saturated Fat: 1 g; Cholesterol: 7 mg; Sodium: 168 mg; Carbohydrates: 15 g; Dietary Fiber: 2 g; Sugar: 2 g; Protein: 4 g.
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White Chocolate Potato Chips



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Ingredients
  • 1 (8-ounce/224-gram bag) kettle-style potato chips
  • 2 ѕ (325 grams) ;all-purpose flour
  • 1 teaspoon (4 grams) baking soda
  • 1 teaspoon (4 grams) kosher salt
  • 2 sticks/1 cup (227 grams) unsalted butter (room temperature)
  • 1 cup (200 grams) light brown sugar
  • Ѕ (110 grams) granulated sugar
  • 2 large (100 grams) eggs
  • 1 tablespoon (12 grams) vanilla extract
  • 1 ј cup/8 ounces (226 grams) DULCEY 35%, chopped
  • Maldon sea salt (coarse sea salt), as needed for garnish
Directions
  1. Using a food processor or by hand, crush potato chips into small pieces, no larger than 1⁄4-inch pieces. Reserve about three-quarters of the potato chips and finely crush. The larger pieces will be used inside of the cookies, and the remaining one- quarter amount (finely crushed) will be used as a coating.
  2. Preheat the oven to 350°F. Line two cookie trays with parchment paper and set aside.
  3. Place flour, baking soda, and salt in a bowl. Whisk together and set aside.
  4. Using an electric mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar. Mix on medium speed until the butter is fluffy, about 5 minutes.
  5. Turn the mixer speed to low and add eggs and vanilla. Mix for about 30 seconds, until just combined.
  6. Turn the stand mixer off and add dry ingredients. Combine at a slow speed until the mixture is a third of the way combined. Turn the machine off and add chopped chocolate and three-quarters of the crushed potato chips. Mix on slow speed until the mixture just comes together.
  7. Portion the cookies using a 3⁄4-ounce cookie scoop. Place on the prepared trays, spacing the cookies about 3 inches apart.
  8. Roll cookies in the remaining one-quarter amount of the crushed potato chips.
  9. Sprinkle the prepared cookies with Maldon sea salt. Bake until cookies are golden brown, about 12–15 minutes. Allow to cool for at least 5 minutes before removing from the cookie tray.
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Lay's® Ice Cream Sandwiches



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Ingredients:

How to make it:

  1. Preheat oven at 350 °F.
  2. Beat together room temperature butter and both kinds of sugar, on high speed, until light and fluffy (2-3 minutes).
  3. Add vanilla and eggs, one at a time, and beat on medium speed until just combined.
  4. Combine all dry ingredients (flour, baking soda, and salt) and add to the mixer. Mix on low speed until just combined.
  5. Stir in approximately half of the crushed Lay’s® potato chips (reserve the rest for coating) and the chocolate chips. Fold to incorporate.
  6. Refrigerate until dough is chilled.
  7. Scoop dough into approximately 3 Tbsp. balls. Press down lightly to flatten slightly, and roll/coat in the remaining crushed Lay’s®.
  8. Place cookies 2 in. apart on a parchment-lined baking sheet.
  9. Bake for approximately 12-14 minutes, or until edges are set and lightly golden.
  10. Allow to cool on baking sheet before serving and enjoying!

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Chester Cheetah's CHEETOS® Churros



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Ingredients:


How to make it:

  1. Cut the pound cake into thick log-like strips.
  2. Toss in a dusting of flour and fry at 350ºF ’til golden brown.
  3. Mix together the sugar, cinnamon and ground the CHEETOS® Simply Puffs White Cheddar.
  4. Toss fried pound cake churros in the sugar mixture and more ground CHEETOS® Simply Puffs White Cheddar.
  5. Serve with whipped cream and caramel sauce on top.

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CHEETOS® FLAMIN' HOT® Elotes



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Ingredients:

How to make it:

  1. Add sticks to the bottom of the corn, popsicle-style.
  2. Steam or grill the corn ’til hot, about 3-5 minutes. Turn frequently so corn gets very hot but doesn’t burn.
  3. Coat the corn with butter and mayo.
  4. Season with salt to taste.
  5. Add the CHEETOS® Puffs FLAMIN' HOT® Cheese into a blender, pulverize, and set aside. Do the same with the CHEETOS® Simply Puffs White Cheddar Cheese. Transfer both to separate plates.
  6. Squeeze lime juice all over the corn, and roll the corn in the CHEETOS® dust.
  7. Finally, top the corn with CHEETOS® Simply Puffs White Cheddar or CHEETOS® Puffs FLAMIN' HOT® dust.
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Tortilla Soup



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Ingredients:

  • 1 1/2 cups Shredded cooked chicken
  • 6 cups Low‑sodium chicken broth
  • 1/2 cup Each canned pinto and black beans, drained and rinsed
  • 1 teaspoon Tex‑Mex seasoning blend
  • 1 Avocado, diced
  • 1/4 cup Shredded cheddar cheese
  • 1/4 cup Cilantro leaves
  • A few Lime wedges
  • 1/2 cup Tostitos® Salsa, mild
  • 1 cup Tostitos® Multigrain Chips crumbled
How to make it:

  1.   In saucepan over medium‑heat, combine chicken broth, salsa, cooked chicken, pinto and black beans and Tex‑Mex seasoning.
  2.   Bring to boil then reduce heat and simmer for 20 minutes.
  3.   Serve topped with avocado, chips, cheddar cheese, cilantro and lime wedges.
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Lay’s® Loaded Taco Skillet Nachos




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Ingredients:

  • 1 Bag LAY’S® Classic Potato Chips 
  • 1 tablespoon canola or vegetable oil 
  • 1 pound lean ground beef 
  • 1 (1 ounce) packet taco seasoning 
  • 2/3 cup water 
  • 1 (12 ounce) package shredded cheddar cheese
  • Pickled Jalapenos
  • Easy Pickled Onions
  • Pico de Gallo
  • Guacamole
  • Sour Cream
How to make it:

  1. Preheat oven to 375°F. 
  2. Heat oil in a medium skillet over medium-high heat. Brown ground beef until fully cooked. Add taco seasoning and water and cook until water and thickens to a sauce. 
  3. In a large cast iron skillet (or other baking dish) layer potato chips, taco beef, half of the cheddar cheese, pickled onions, pickled jalapenos, and other half of cheddar cheese. 
  4. Bake for 5-7 minutes, until cheese if bubbly and fully melted. 
  5. Serve with sour cream, pico de gallo, and guacamole.
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White Chocolate Potato Chips



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Ingredients:

  • 1 bag LAY’S® Wavy Original Potato Chips
  • 1 package(12 oz.) of white baking chocolate
  • 1 teaspoon cinnamon   
  • 1/4 teaspoon nutmeg
  • 1/2 cup finely chopped walnuts (optional)
  • 1/2 cup sweetened coconut flakes (optional)
How to make it:

  1. Melt the white chocolate in a bowl in the microwave. Pull it out every 30 seconds to stir.
  2. Stir the cinnamon and nutmeg into the melted white chocolate until smooth.
  3. Line a baking sheet with parchment paper.
  4. Dip the potato chips halfway into the melted white chocolate one at a time. Let the excess melted chocolate drip off. Place each chip on the baking sheet.
  5. Sprinkle the chips with the chopped walnuts and coconut flakes, if using.
  6. Refrigerate about 20 minutes, until chocolate is fully set. Serve immediately.
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DORITOS® Walking Tacos



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Ingredients:

  • 5 bags (1.75 ounces each) DORITOS® Nacho Flavored Tortilla Chips, divided
  • 2 tablespoons vegetable oil
  • 1-pound ground beef
  • 1 small onion, diced
  • 1 cup tomato salsa
  • 1 can (19 ounces) pinto beans, drained and rinsed
  • 1 cup shredded lettuce
  • 1 cup guacamole
  • 1 cup shredded Cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup pickled Jalapeño peppers
How to make it:

  1. In a blender or small food processor, pulse 1 bag DORITOS® Nacho Flavored Tortilla Chips until finely ground; set aside.
  2. Heat oil in a large skillet set over medium heat; cook ground beef and onion for 5 to 8 minutes or until browned. Stir in ground tortilla chips; cook for 1 minute or until well combined. Stir in salsa and beans; cook for 2 to 3 minutes or until mixture is thickened and very little liquid remains.
  3. Open remaining bags of tortillas. Add beef mixture, shredded lettuce, guacamole, cheese, sour cream, and pickled jalapeños to each bag.
Tip: For Walking Tacos Supreme, add bacon, olives, green onions, and/or crumbled feta cheese.
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Fritos® Chili Pie




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Ingredients:

  • 1 large bag of FRITOS® Original Corn Chips
  • 1 15-ounce can of chili with beef (with or without beans), heated
  • 1 8-ounce bag of shredded cheese
  • Optional: chopped onion, tomatoes, lettuce, jalapeños and/or sour cream
How to make it:

  1. In an oven-safe serving dish, pour in FRITOS® Original Corn Chips and spread evenly.
  2. Heat chili and pour evenly over corn chips.
  3. Add additional ingredients like onion, tomato, lettuce, and jalapeño as desired.
  4. Sprinkle cheese all over and pop into the oven at 350 degrees till the cheese is a little melted.
  5. Serve immediately.
  6. Other variations: There are many variations of the FRITOS CHILI PIE®. For instance, the Walking Taco uses the same ingredients as the FRITOS CHILI PIE®. However, as a fun and easy snack (usually served at fairs or sports events), the ingredients are mixed together in a small bag of FRITOS® Original Corn Chips instead of a dish. Don’t forget the spoon!
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RUFFLES® Buffalo Ranch Dip & Potato Chips



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Ingredients:

  • 1 bag (9 oz) RUFFLES® Original Potato Chips
  • 8 ounces brick-style plain cream cheese
  • 1/2 cup ranch dressing
  • 1/2 cup buffalo wing sauce
  • 1 1/2 cups shredded aged Cheddar cheese
  • 1 cup shredded cooked chicken
  • 1/2 cup crumbled blue cheese, divided
How to make it:

  1. Preheat oven to 400˚F. Using electric mixer, beat cream cheese for 2 to 3 minutes or until light and fluffy. Beat in ranch dressing and Buffalo wing sauce until smooth. Stir in Cheddar, chicken, and half of the blue cheese.
  2. Spoon into greased shallow 4-cup (1 quart) baking dish. Sprinkle with remaining blue cheese.
  3. Place on baking sheet. Bake for 18 to 20 minutes or until golden brown. Serve warm with RUFFLES® Original Potato Chips for dipping.
Tip: Substitute crumbled feta or goat cheese for blue cheese if desired.
Serves: 8
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RUFFLES® Buffalo Ranch Dip & Potato Chips



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  • Ingredients:
    • 1 bag (9 oz) RUFFLES® Original Potato Chips
    • 8 ounces brick-style plain cream cheese
    • 1/2 cup ranch dressing
    • 1/2 cup buffalo wing sauce
    • 1 1/2 cups shredded aged Cheddar cheese
    • 1 cup shredded cooked chicken
    • 1/2 cup crumbled blue cheese, divided
    How to make it:

    1. Preheat oven to 400˚F. Using electric mixer, beat cream cheese for 2 to 3 minutes or until light and fluffy. Beat in ranch dressing and Buffalo wing sauce until smooth. Stir in Cheddar, chicken, and half of the blue cheese.
    2. Spoon into greased shallow 4-cup (1 quart) baking dish. Sprinkle with remaining blue cheese.
    3. Place on baking sheet. Bake for 18 to 20 minutes or until golden brown. Serve warm with RUFFLES® Original Potato Chips for dipping.
    Tip: Substitute crumbled feta or goat cheese for blue cheese if desired.
    Serves: 8

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    New England Style Clam Chowder



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    Ingredients:

    • 1 cup of LAY'S® Classic Potato Chips
    • 2 tablespoons unsalted butter
    • 1 medium yellow onion, finely sliced
    • 1 whole celery stalks, trimmed, quartered lengthwise, and sliced 1/4” thick.
    • 1/4 lb. applewood smoked bacon, diced
    • 3 tablespoons butter
    • 6 cups chicken stock
    • 6 cans chopped clams
    • 2 cups heavy cream
    • 2 ears bay leaf
    • 1lb. potatoes
    • To taste salt
    • To taste pepper
    How to make it:

    1. Cook the bacon in a large pot until just under crispy.
    2. Add the butter, onion and celery and sauté until softened, stirring often.
    3. Stir in the flour and cook for 3-4 minutes, stirring frequently.
    4. Add the chicken stock, the juice from 2 cans of chopped clams, cream, bay leaves and potatoes, and whisk to get out any flour lumps.
    5. Bring to a simmer, stirring frequently until the mixture thickens.
    6. Reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are nice and tender.
    7. Add the clams and season to taste with salt and pepper.
    8. Cook another 2 minutes.
    9. Crush the LAY'S® Classic Potato Chips. Serve the chowder with the crushed chips on top.
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    RUFFLES® Potato Chip Clusters




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    Ingredients:

    1. 4 cups RUFFLES® Original Potato Chips, lightly crushed
    2. 1 cup peanuts
    3. 1/2 cup raisins
    4. 1 bag (10 ounces) butterscotch chips
    5. 3 1/2 ounces dark chocolate chips
    The Fit Cook Green Chile Lime blend 
    Guacamole, for serving
    How to make it:

    1. In large bowl, toss together RUFFLES® Original Potato Chips, peanuts and raisins.
    2. Place butterscotch chips in microwave-safe bowl; microwave on MEDIUM power, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted. Toss with chip mixture until well coated.
    3. Drop rounded tablespoonfuls onto parchment paper–lined baking sheets. Refrigerate for 10 to 15 minutes or until set.
    4. Place dark chocolate chips in microwave-safe bowl; microwave on MEDIUM power, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted. Using fork, drizzle over clusters. Let stand until chocolate sets and hardens.
    5. Store clusters in airtight container in cool dry place for up to 7 days.
    Tip: Substitute cashews for peanuts if desired.
    Makes: 24
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    Homemade Doritos AKA Chili Lime Tortilla Chips



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    INGREDIENTS

    Soft corn tortillas
    Avocado oil spray (or olive oil)
    Sea salt & pepper
    The Fit Cook Green Chile Lime blend 
    Guacamole, for serving
    DIRECTIONS

    • Preheat oven to 300°.
    • Cut tortillas into small triangles and transfer to baking tray or rack. Lightly spray the tops of the tortilla triangles with oil. Season with salt and pepper. 
    • Bake for 15 minutes.
    • Add chips to mixing bowl, and while still hot, spray with more oil and desired amount of Green Chile Lime blend seasoning. 
    • Serve with fresh guacamole. 
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    Individual Seven-Layer Dip in Jars with Baked Tortilla Chips

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    Smoky Oven-Baked Potato Chips

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    Soy and Sesame Kale Chips

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    Crispy Potato Chips

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    Cheesy Pita Chips






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    Sour Cream & Onion Potato Chips






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    Caramelized Shallot Dip






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    How to Make Healthy Homemade Potato Chips That Taste Better Than the Ones From a Bag





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    Eggplant-Yogurt Dip Recipe



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    Fried Pickle Chips Recipe



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    Caramelized Onion Dip



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    Za'atar Potato Chips Recipe



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    Ingredients



    Directions
    • While chips are still hot and fresh from the oil, and working in batches if necessary, set in a large paper-towel-lined bowl and season with salt and sprinkle za'atar all over. Using clean hands, toss to coat chips evenly, then transfer to a serving bowl. Cooled chips can be stored in a zipper-lock bag or airtight container for up to 2 days.

    • Special equipment

    mandoline slice

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    Creamy Avocado Dip With Scallions





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    You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.

    With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.

    Ingredients
    MAKES ABOUT 1½ CUPS
    1
    tablespoon neutral vegetable oil
    3
    large scallions, white and pale-green parts thinly sliced, dark-green parts trimmed, finely chopped
    ¾
    teaspoon kosher salt, plus more
    1
    avocado, coarsely chopped
    ¾
    cup plain Greek yogurt

    Tortilla chips or pita chips (for serving; optional)
    Step 1
    Heat oil in a small saucepan over medium. Add sliced scallions and a pinch of salt; cook, stirring frequently, until scallions just start to brown around the edges, about 3 minutes.
    Step 2
    Transfer scallions and oil to a medium bowl. Add avocado, yogurt, and remaining ¾ tsp. salt; stir to combine, lightly mashing avocado so mixture is slightly chunky. Taste and adjust seasonings. Top with finely chopped scallions. Serve with tortilla chips or pita chips alongside, if using.
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    Queso Fundido



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    You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.

    Ingredients
    MAKES 6 TO 8 SERVINGS
    1
    small tomato, chopped
    1
    serrano chile, seeded, chopped
    2
    tablespoons chopped fresh oregano

    Kosher salt
    8
    ounces coarsely grated mild yellow cheddar
    8
    ounces coarsely grated Monterey Jack
    1
    tablespoon all-purpose flour
    1
    4-ounce link fresh chorizo or hot Italian sausage, casing removed
    1
    /2 cup minced onion
    1
    /2 cup lager

    Tortilla chips
    Step 1
    Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes. Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.
    Step 2
    Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. DO AHEAD: Queso can be made 30 minutes ahead. Let stand at room temperature.
    Step 3
    To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.
    Step 4
    Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.

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    Herbed Feta Dip


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    Ingredients
    MAKES 1 1/4 CUPS
    6
    ounces feta
    1
    /2 cup finely chopped fresh flat-leaf parsley
    1
    /4 cup finely chopped fresh mint
    2
    tablespoons finely chopped fresh dill, plus torn sprigs for serving

    Kosher salt and freshly ground black pepper



    Olive oil
    Step 1
    Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper. Drizzle with oil and top with dill sprigs.

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    Simple Spinach Dip


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    Sometimes simple is better. Case in point: this creamy, luscious dip you can throw together in a flash for any party or last minute guests.

    Ingredients
    MAKES ABOUT 2 CUPS
    1
    (10-ounce) package frozen spinach, thawed, drained
    2
    tablespoons unsalted butter
    1
    medium shallot, finely chopped
    1
    /2 teaspoon paprika
    8
    ounces cream cheese
    3
    /4 cup (or more) heavy cream
    1
    /2 teaspoon kosher salt
    1
    /4 teaspoon freshly ground black pepper
    Step 1
    Squeeze as much liquid out of the spinach as possible with a clean dishtowel or paper towels. Melt butter in a medium pan over medium-high heat. Sauté shallot until soft, 3–5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes; add more cream if needed to reach desired consistency.
    Do Ahead
    Step 2
    Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.
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    Creamy Avocado Dip With Scallions



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    With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.

    Ingredients
    MAKES ABOUT 1½ CUPS
    1
    tablespoon neutral vegetable oil
    3
    large scallions, white and pale-green parts thinly sliced, dark-green parts trimmed, finely chopped
    ¾
    teaspoon kosher salt, plus more
    1
    avocado, coarsely chopped
    ¾
    cup plain Greek yogurt

    Tortilla chips or pita chips (for serving; optional)
    Step 1
    Heat oil in a small saucepan over medium. Add sliced scallions and a pinch of salt; cook, stirring frequently, until scallions just start to brown around the edges, about 3 minutes.
    Step 2
    Transfer scallions and oil to a medium bowl. Add avocado, yogurt, and remaining ¾ tsp. salt; stir to combine, lightly mashing avocado so mixture is slightly chunky. Taste and adjust seasonings. Top with finely chopped scallions. Serve with tortilla chips or pita chips alongside, if using.

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    Vegan Sour Cream and Onion Dip


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    While plant-based dairy has come a long way from the early days of margarine and soy-only yogurts, plant-based sour creams have yet to meet the mark. Plant-based cream cheese, I’ve found, best approximates the flavor—and the texture—of sour cream, especially when mixed or blended, such as in this vegan dip.
       
    Miyoko’s, Kite Hill, or Violife vegan cream cheese all work well for this recipe, but I find that Miyoko’s, which is cashew-based, is best both in terms of texture and taste with Kite Hill a close second. I add dried onion pieces to the recipe for a slightly brighter final flavor and for additional texture, but you can omit it if you like. Serve at room temperature for a dip that is excellent with pita, potato, or corn chips or as part of a vegetable platter. Served cold it has a firmer consistency that makes for a delicious spread for bagels, crispbread, and toast. Or add 2 to 3 tablespoons of warm water in the final blending to loosen the dip into a saucy texture that makes an excellent salad dressing. This recipe is adapted from
    The Art of the Perfect Sauce, which I wrote with chef Lorilynn Bauer.

    Ingredients
    SERVES 4–6
    2
    Tbsp. (28 g) plant-based butter
    1
    medium sweet onion, such as Vidalia, sliced thinly
    2
    garlic cloves, sliced thinly
    ¼
    tsp. (1½ g) kosher salt
    ¼
    tsp. (1½ g) paprika
    ¼
    tsp. (1½ g) fresh thyme leaves, plus more for garnish
    8
    oz. (225 g) plant-based cream cheese such as Miyoko’s, Kite Hill, or Violife
    1
    tsp. (5 ml) freshly squeezed lemon juice
    1
    Tbsp. (3 g) dried chopped onions

    Homemade or store-bought crispy fried shallots, for garnish (optional)

    Chips or crudités, for serving
    Step 1
    Heat the plant-based butter in a medium sauté pan over medium-low heat until the butter melts, about 1 to 2 minutes.
    Step 2
    Add the onion and mix well. Cook slowly, stirring occasionally, until the onions are deeply brown, about 15 minutes. Add the garlic, salt, black pepper, paprika and thyme and cook 1 to 2 minutes more or until the garlic is lightly browned.
    Step 3
    Scrape onion mixture into a small food processor or blender and pulse 4 or 5 times or until the onions are puréed.
    Step 4
    Add the plant-based cream cheese and lemon juice and pulse 4 or 5 times until the onions are well dispersed throughout and dip has the consistency of sour cream. Do not over-pulse, or the plant based cream cheese will begin to get loose and runny. Scrape the mixture into a bowl and stir in the dried, chopped onions if using. Garnish with crispy shallots and more thyme, if desired. Serve with chips or crudités.
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    Low-Cal Bean Dip




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    Vidalia® Onion Dip





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    Isa's French Onion Dip




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    Avocado-Spinach Dip





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    Doritos® Taco Salad





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    Air Fryer Zucchini Chips





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    Potato Chips


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    Seven Layer Taco Dip


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    Warm Mexican Corn Dip


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    Queso (Cheese) Dip


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    4-Ingredient Buffalo Chicken Dip


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    Quick and Easy White Cheese Dip


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    Easy Creamy Artichoke Dip


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    Vegan Hot Artichoke and Spinach Dip


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    Hot Artichoke Spinach Dip


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    Fabulous Football Dip


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    Flamin' Hot Cheetos® Cheese Ball


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    Chicken N' Chips Hot Salad


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    Serves 4 to 6
    4 cups cubed cooked turkey or chicken
    1 1/2 cups thinly sliced celery
    2 tablespoons diced red onion
    1 tablespoon finely chopped parsley
    1/2 cup slivered almonds, toasted
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 tablespoons fresh lemon juice
    1 cup mayonnaise, homemade, or high-quality purchased
    1/2 cup grated sharp cheddar cheese
    3/4 cup crushed potato chips, preferably salt and vinegar flavor
    Preheat the oven to 400°F. Butter or spray a 1 1/2-quart shallow baking dish with nonstick cooking spray.
    Combine the chicken, celery, onion, parsley and almonds in a large bowl.

    In a small bowl, combine the salt, pepper, lemon juice and mayonnaise.

    Combine the mayonnaise mixture with the chicken mixture, tossing gently but thoroughly. Turn the mixture into the prepared baking dish. Sprinkle the cheese over the top and then do the same with the potato chips. Bake for 20 minutes or until the top is slightly browned and bubbling. Serve immediately. To reheat, place the dish in a 325°F oven for 20 minutes.
    Maple Syrup Vinaigrette
    1/2 cup apple cider
    1/4 cup tarragon vinegar
    1/4 cup red wine vinegar
    1/3 cup white wine
    1/2 cup maple syrup
    1/4 cup vegetable oil
    1/4 cup olive oil
    1 TB. lemon juice
    ground ginger to taste
    cinnamon to taste
    salt to taste
    Combine first 4 ingredients in a sauce pan and bring to a boil. Reduce to 1 cup of liquid. Cool. Combine with remaining ingredients until well blended, using a food processor or wire whisk. Adjust seasonings
    Makes 1 pint (2 cups).

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    Potato Chip Omelette



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    May 2020
    This variation on the classic Tortilla Española uses olive oil-fried potato chips in place of freshly-fried potatoes ... a time-saving technique that produces a delicious, quick meal
    Serves 4
    7 large eggs
    1 large bag (6.7 ounces)
    José Andrés Potato Chips or other olive oil-fried potato chip
    2 teaspoons salt
    4 tablespoons Spanish
    extra virgin olive oil

    Break 6 of the eggs into a large mixing bowl. Add 2/3 of the bag of chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb most of the egg, about 5 minutes. Beat the remaining egg in a small bowl and add it to the egg-chip mixture. Add the salt.
    Heat 2 tablespoons of the oil in a small sauté pan (no bigger than 6 inches in diameter) over a medium flame. Add the egg mixture and stir briskly a few times with a wooden spoon to prevent the eggs from sticking to the bottom of the pan. Shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs start to stick together. Then lower the temperature and cook for one minute more.
    Place a plate over the pan and invert the pan and plate together so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the remaining 2 tablespoons of olive oil. Return the tortilla to the pan by sliding it back in, raw side down. Continue cooking for another 60 seconds, until the bottom has fully set. Slide tortilla onto a clean serving plate, garnish with a sprinkle of sea salt and a handful of the unused chips. Serve immediately.



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    Smoky Carrot Dip


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    We had to have this dip recipe from Ochre Bakery in Detroit, No. 4 on our 2019 Hot Ten list. Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs. It’s the perfect companion to seeded crackers or good bread. Make sure the carrots are tender to their core before you pull them from the oven for the smoothest possible texture.

    Ingredients
    MAKES ABOUT 3 CUPS
    ½
    cup skin-on almonds
    2
    lb. carrots, trimmed, peeled
    2
    Tbsp. plus ½ cup extra-virgin olive oil; plus more

    tsp. kosher salt, divided, plus more
    2
    garlic cloves
    ½
    cup canned chickpeas
    3
    Tbsp. (or more) fresh lemon juice
    1
    tsp. freshly ground black pepper
    ¾
    tsp. hot smoked Spanish paprika
    ½
    cup coarsely chopped parsley, plus leaves for serving
    Preparation
    Step 1
    Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool; set aside.
    Step 2
    Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
    Step 3
    Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
    Step 4
    Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
    Step 5
    Do Ahead: Dip can be made 1 week ahead. Cover and chill.

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    Minty Spinach Dip


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    “A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!” –Dawn Perry, digital food editor

    Ingredients
    4 SERVINGS
    1
    bunch flat-leaf spinach, trimmed

    Kosher salt
    1
    scallion, thinly sliced
    ¾
    cup sour cream
    2
    tablespoons chopped fresh mint

    Freshly ground black pepper

    Crudités or pita chips (for serving)
    Preparation
    Step 1
    Cook spinach in a pot of boiling salted water until wilted, about 30 seconds; drain and run under cold water. Drain well, squeeze out as much liquid as possible, and finely chop.
    Step 2
    Mix spinach with scallion, sour cream, and mint; season with salt and pepper. Let sit at room temperature at least 15 minutes. Serve with crudités or pita chips.


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    Creamy Kimchi Dip


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    If the combination of cream cheese and kimchi sounds crazy to you—well, it’s crazy good. Room temperature cream cheese is key for this recipe—if it’s too cold, it won’t blend smoothly with the sour cream. Kimchi varieties and brands vary greatly in terms of heat level and flavor profile, so choose your own adventure. See the rest of the $50 dinner party menu here.

    Ingredients
    MAKES ABOUT 3½ CUPS
    2
    cups kimchi (squeeze over the sink to get as much moisture out as possible)
    8
    ounces cream cheese, room temperature
    8
    ounces sour cream
    1
    tablespoon plus 1½ teaspoons low-sodium soy sauce

    Kosher salt, freshly ground pepper

    Potato chips, pretzels, and/or sliced vegetables (for serving)
    Steps
    1.
    Finely chop kimchi. Cut cream cheese into big pieces and transfer to a medium bowl. Add sour cream a few spoonfuls at a time and mash together with a spatula until combined. Stir in kimchi and soy sauce. Season with salt and 7–8 good grinds of pepper. Serve with chips, pretzels, and/or vegetables alongside.


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    Grandma Knowlton's Pimiento Cheese


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    Known as the "caviar of the South," this pimiento cheese recipe can be used as a dip for a party, or spread it on a sandwich for the ultimate grilled cheese.

    Ingredients
    MAKES ABOUT 3 CUPS

    cups (packed) finely grated extra-sharp yellow cheddar (about 6 ounces)

    cups finely grated extra-sharp white cheddar (about 6 ounces)
    1
    cup mayonnaise
    ¼
    cup diced drained pimiento peppers from a jar, roasted red peppers, or piquillo peppers (about 2½ ounces)
    ¼
    teaspoon cayenne pepper

    Kosher salt, freshly ground pepper

    Celery sticks, Ritz crackers, or sliced white bread (for serving)
    Preparation
    Step 1
    Using a fork, mash cheeses, mayonnaise, peppers, and cayenne in a medium bowl until well blended. Season with salt and pepper. Cover and chill until cold, at least 2 hours and up to 3 days.
    Step 2
    Serve pimiento cheese with celery sticks and Ritz crackers, or, if desired, spread between 2 slices of white bread and cut diagonally to make 4 sandwich triangles.



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    Cacio e Pepe Chips


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    Cacio e pepe works on so many things, this chips recipe is just our latest obsession with using the whole flavor combination.

    Ingredients
    8 SERVINGS
    1
    8-ounce bag kettle-cooked potato chips

    ounces Pecorino, finely grated (about 1½ cups)
    1
    tablespoon coarsely ground black pepper
    Preparation
    Step 1
    Preheat oven to 425°. Arrange potato chips in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Remove from oven and immediately top with remaining cheese and pepper. Let cool, then transfer to a serving bowl.



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    Spinach-Yogurt Dip with Sizzled Mint

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    Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
    Ingredients
    4 SERVINGS
    1
    cup walnuts
    8
    ounces baby spinach (about 10 cups)
    6
    tablespoons extra-virgin olive oil, divided
    1
    small onion, finely chopped
    2
    garlic cloves, thinly sliced

    Kosher salt
    2
    tablespoons dried mint
    3
    cups plain whole-milk Greek yogurt
    1
    tablespoon fresh lemon juice

    Freshly ground black pepper
    Preparation
    Step 1
    Preheat oven to 350°. Toast walnuts on a baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; finely crush with the side of a chef’s knife.
    Step 2
    Place a medium skillet over medium heat and add ½ cup water. As soon as you see bubbles, add one-third of the spinach and cook, stirring occasionally, until most of the spinach is wilted, then add more. Continue to cook, stirring occasionally, until all the spinach is in the pan and wilted, 6–8 minutes. Transfer spinach to a bowl of ice water to stop the cooking and lock in its bright green color. Drain and squeeze out excess liquid. Finely chop spinach and set aside.
    Step 3
    Wipe out skillet and heat 2 Tbsp. oil over medium. Cook onion, stirring occasionally, until soft but without taking on any color, 6–8 minutes. Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened, 2–3 minutes. Transfer to a small bowl.
    Step 4
    Heat remaining 4 Tbsp. oil in a small skillet over medium. Once oil begins to shimmer, remove from heat and stir in dried mint. The oil will sizzle immediately and the mint will become fragrant. Transfer to a small bowl; season with salt.
    Step 5
    Combine yogurt, lemon juice, onion mixture, half of the walnuts, and reserved spinach in a medium bowl. Taste and season with salt and pepper. Scrape into a shallow serving bowl and use the back of a spoon to carve a few swirls into the dip. Top with remaining walnuts and spoon sizzled mint oil over.



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    Slow-Roasted Onion Dip

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    Ingredients
    4 SERVINGS

    lb. mixed onions (such as sweet, yellow, and/or red)
    4
    garlic cloves, unpeeled
    ¼
    cup extra-virgin olive oil

    Kosher salt

    cups plain whole-milk Greek yogurt
    2
    tsp. fresh lemon juice

    Freshly ground black pepper
    1
    bunch radishes

    Potato chips and cayenne pepper (for serving)
    Steps
    1.
    Preheat oven to 400º. Peel and trim ends off 1½ lb. mixed onions. Cut in half lengthwise. Place halves cut side down on cutting board, then thinly slice.

    2.
    Line a rimmed baking sheet with parchment paper. Toss onion and 4 garlic cloves with ¼ cup oil and 2 Tbsp. water until evenly coated. Season with salt and toss again until well coated. Mound onions and garlic in center of sheet pan rather than spreading them out; this allows them to steam and soften without browning too quickly.

    3.
    Bake, tossing and stirring onions every 10 minutes, until all onions are golden brown and softened, 40–50 minutes total (some onions will brown more than others but that’s okay!). Let cool.

    4.
    Transfer onions and garlic to a cutting board and squeeze out garlic cloves from peel. Using the flat side of a chef’s knife, smash garlic cloves to a paste. Transfer to a medium bowl.

    5.
    Finely chop caramelized onions and transfer to bowl with garlic.

    6.
    Add 1½ cups yogurt and 2 tsp. lemon juice; season with salt and lot of pepper. Stir to combine.

    7.
    Cut 1 bunch radishes in half and arrange on a platter. Sprinkle dip with cayenne pepper. Serve radishes and chips alongside.

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    Lemony Smoked Trout Dip

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    If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

    Ingredients
    8 SERVINGS
    12
    ounces smoked trout, skin and bones removed

    cup labneh (Lebanese strained yogurt)
    ¼
    cup crème fraîche
    1
    tablespoon (or more) fresh lemon juice
    3
    tablespoons finely chopped fresh chives, plus more for serving
    1
    tablespoon finely chopped fresh dill, plus more for serving

    Kosher salt, freshly ground pepper

    Olive oil (for drizzling)
    Preparation
    Step 1
    Using a fork, mix trout, labneh, crème fraîche, lemon juice, 3 Tbsp. chives, and 1 Tbsp. dill in a medium bowl until trout flakes into very small pieces. Season with salt, pepper, and more lemon juice, if desired.
    Step 2
    Just before serving, drizzle dip with oil and top with more chives, dill, and pepper.
    Step 3
    Do Ahead: Dip can be made 2 days ahead. Cover and chill.
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    Curry-Cucumber Dip with Fried Shallots

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    Ingredients

    4 SERVINGS
    1
    garlic clove
    ¾
    cup plain whole milk yogurt (not Greek)
    1
    Tbsp. garam masala
    1
    tsp. kosher salt
    1
    Persian cucumber
    ½
    cup pomegranate seeds (a.k.a. "arils")
    ½
    cup store-bought fried shallots or onions
    1
    7-oz. bag pita chips

    Steps
    1.
    Using a microplane, finely grate 1 garlic clove into a small bowl.

    2.
    Add ¾ cup yogurt, 1 Tbsp. garam masala, and 1 tsp. salt and stir with a spoon to combine.

    3.
    Finely chop 1 cucumber and gently stir into yogurt.

    4.
    Top cucumber yogurt with ½ cup pomegranate seeds and ½ cup fried shallots. Serve with pita chips alongside.
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    The Only Salsa You Need

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    The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that’s right in between smooth and chunky. Basically, it’s pico de gallo, but make it roasted.

    Ingredients
    MAKES ABOUT 4 CUPS
    2
    lb. tomatoes, cored, cut in half crosswise
    1
    medium white onion, sliced into ¼"-thick rounds
    3
    serrano chiles
    3
    garlic cloves, unpeeled

    Kosher salt
    2
    Tbsp. fresh lime juice
    2
    Tbsp. finely chopped cilantro

    Tortilla chips (for serving)
    Preparation
    Step 1
    Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15–18 minutes for tomatoes and onion.
    Step 2
    Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.
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    Baked Three-Cheese Onion Dip with Chive and Peperoncini

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    When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

    Ingredients
    8 SERVINGS
    2
    tablespoons vegetable oil
    1
    medium onion, finely chopped

    Kosher salt
    8
    ounces cream cheese, room temperature
    ½
    cup mayonnaise
    2
    teaspoons cornstarch
    4
    ounces sharp white cheddar, coarsely grated (about 1 cup), divided
    2
    ounces Monterey Jack, coarsely grated (about ½ cup), divided

    Freshly ground black pepper
    2
    tablespoons finely chopped chives
    2
    tablespoons finely chopped peperoncini

    Crackers and/or tortilla chips (for serving)
    Preparation
    Step 1
    Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes; season with salt. Let cool.
    Step 2
    Pulse cream cheese and mayonnaise in a food processor until smooth.
    Step 3
    Toss cornstarch, ¾ cup cheddar, and ¼ cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20–25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.
    Transfer chips to a platter and top with remaining dill and more black pepper.
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    Onion-Dip Potato Chips

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    We made these homemade onion-flavored chips to be even more addicting than the store-bought versions.

    Ingredients
    8 SERVINGS
    2
    Tbsp. onion powder
    1
    Tbsp. garlic powder
    ¾
    tsp. crushed red pepper flakes
    ½
    tsp. kosher salt
    1
    8-oz. bag kettle-cooked salted potato chips
    ¼
    cup extra-virgin olive oil

    cup finely chopped dill
    1
    lemon

    Freshly ground black pepper
    SPECIAL EQUIPMENT

    A
    spice mill
    Preparation
    Step 1
    Preheat oven to 425°. Grind onion powder, garlic powder, red pepper flakes, and salt in spice mill until red pepper flakes are finely ground. Transfer to a small bowl and set aside.
    Step 2
    Spread out potato chips on a rimmed baking sheet. Bake, tossing halfway through, until deep golden brown, about 5 minutes.
    Step 3
    Transfer potato chips to a large bowl and drizzle with oil. Sprinkle reserved spice mixture over and add two-thirds of dill. Finely zest lemon over chips. Sprinkle with lots of black pepper and toss to coat (do all this while the chips are still warm so they absorb the flavors of the spice mixture). Taste and season with more salt if needed.
    Step 4
    Transfer chips to a platter and top with remaining dill and more black pepper.
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    Make your own spin on fair food with this no-recipe recipe for potato chip ‘pie’
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    Many years ago, I found myself at a stock car race in Illinois — a first for me, along with my first helicopter ride and my very first Frito pie, that hand-held delicacy found at fairs and events, which includes chili and cheese piled directly into an open bag of salty corn chips. It wasn’t my favorite, but during a meal last year at Canard in Portland with a group of enthusiastic eaters, we devoured, along with almost everything else on the menu, caviar “pie.” The pie, an individual bag of Tim’s potato chips topped with caviar and crème fraiche, was perfection.
    It got my wheels spinning, and now that we are in salmon and outdoor living season, here’s a version using
    Alaska Chip Co. potato chips. The award-winning local chips have just the right amount of thickness and crunch to hold up to smoked salmon and golden orbs of roe, some chives and black pepper. Or dollop a portion of chips with your favorite smoked salmon dip and everything spice. For chicken “pie,” try roasted chicken and green onion. Or pulled pork and barbecue sauce over the Grizzly BBQ chips, maybe some leftover veg curry and chopped cilantro over jalapeño-flavored chips? Fried kimchi and grated cheddar? And if you want to get a little sugar crazy, how about a drizzle of warm, dark chocolate sauce over salty chips? The idea is this hand-held, portable snack can be topped with a variety of offerings, especially leftover bits of this and that, to feed hungry hikers, campers, climbers, or stay-at-homers in need of a snack.
    Note: for a quick chocolate sauce, combine in a heatproof/microwavable bowl or glass measuring cup, ½ cup cream, 1 cup chocolate chips, an optional pinch of salt and 1 teaspoon corn syrup; heat on high 30 seconds; stir; heat again until cream starts to get warm; stir thoroughly until thick and glossy and well-combined.
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    Kale Chips with Lemon-Pepper Seasoning

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    Oven-Baked Garlic-Herb Potato Chips

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    Easy Chicken Soup with Tortilla Crisps

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    Chili-Lime Brussels Sprout Chips

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    Sweet Potato Chips

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    Kale Chips

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    Microwave Potato Chips

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    Cheesy Vegan Brussels Sprout Chips

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    Hot Tip: Pair Your Favorite Cheese With Your Favorite Potato Chips

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    I love exploring the vast world of cheese pairings. How about a slightly tangy, soft-ripened goat cheese with a fresh fig and honeycomb for a light, sweet, and refreshing trio? Maybe a nutty manchego with salty prosciutto and a cornichon for something more savory? Similar to wine, cheese has a wide variety of tasting notes, textures, flavors, and styles. Some cheesy sensory notes include: nutty, creamy, fruity, tangy, mineral, herbal, sweet, salty, and umami. How does one know what works best?
    Take something like Alpha Tolman from Jasper Hill Farm in Vermont. This is an alpine-style, raw cow's milk cheese. Jasper Hill describes it as having a tasting profile of “roasted meat and red wine” with dominant flavors of “herb-roasted nuts and soy.” Where does one even begin to pair something with those specific notes?


    Read on…..
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    Creamy Pinto Bean Dip

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    INGREDIENTS
    • 1 tablespoon olive oil
    • 1/3 cup chopped red onion
    • 1 (15-ounce) can low-sodium pinto beans, rinsed and drained
    • 2 garlic cloves, chopped
    • 3 tablespoons chopped red bell pepper
    • 3/4 teaspoon chili powder
    • 1 1/2 teaspoons red wine vinegar
    • 1/4 teaspoon dried oregano
    • 3/4 teaspoon kosher salt, plus more
    • 1/4 teaspoon freshly ground black pepper, plus more

  • PREPARATION
    • Heat oil in a large skillet over medium. Add onion and cook until softened, 4–5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4–5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
    • Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
  • Do Ahead
    • Bean dip can be made 3 days ahead. Store in an airtight container and chill.
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    Hot Double-Onion Cheese Dip

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    INGREDIENTS

    2 tbsp. unsalted butter
    2 medium onions, thinly sliced
    Kosher salt and pepper
    1 tsp. sugar
    1/2 tsp. fresh thyme leaves
    1 tbsp. dry sherry (optional)
    1 8-oz. pkg cream cheese, at room temperature
    1 c. sour cream
    Zest of 1 lemon
    Dash hot sauce
    6 oz. Gruyèrecheese,coarselygrated
    2 scallions, finely chopped, plus extra for serving
    Potato chips and vegetables


  • DIRECTIONS

    • Melt the butter in a large skillet over medium-low heat. Add the onions, season with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper, and cook, covered, stirring occasionally until softened, 8 to 10 minutes.
    • Increase heat to medium, add the sugar and cook, stirring frequently, until deep golden brown, 15 to 20 minutes (add a tablespoon water if the onions stick or pan browns). Stir in the thyme and cook for 1 minute; stir in the sherry, if using.
    • Meanwhile, heat oven to 425 degrees F. In a large bowl, mix the cream cheese, sour cream, zest, and hot sauce until smooth. Fold in the Gruyère, scallions, and onions.
    • Transfer the mixture to a shallow 3-cup baking dish, place on a rimmed baking sheet, and bake until light golden brown and bubbling, 15 to 18 minutes. Sprinkle with scallions, if desired, and serve with the chips and vegetables.
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    Warm Pimiento Cheese Dip

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    INGREDIENTS

    1 package reduced-fat cream cheese
    1/2 c. low-fat sour cream
    2 tbsp. fresh lemon juice
    kosher salt
    Pepper
    1 jar pimientos or roasted red peppers
    6 oz. sharp orange Cheddar
    6 oz. pepper Jack cheese
    2 scallions
    Potato chips
    Pita chips
    Celery sticks


  • DIRECTIONS

    • Heat oven to 425 degrees F. In a large bowl, whisk together the cream cheese, sour cream, lemon juice, and 1/4 teaspoon each salt and pepper. Fold in the pimientos, Cheddar, Jack cheese, and scallions.
    • Transfer the mixture to a shallow 2-cup baking dish and bake until bubbling and light golden brown, 15 to 18 minutes. Serve with chips and celery, if desired.

    • Step 3 Place the kale mixture in the prepared basket. Coat the leaves with cooking spray. Cook at 375 degrees F until crispy, 10 to 12 minutes, shaking the basket and stirring the leaves every 3 to 4 minutes. Remove from the basket and quickly sprinkle with sesame seeds and cumin.
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    Air-Fryer Kale Chips

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    Ingredients


    • Cooking spray
    • 6 cups packed torn lacinato kale leaves (from an 8-oz. bunch)
    • 1 tablespoon olive oil
    • 1 ½ teaspoons reduced-sodium soy sauce
    • teaspoon salt
    • ½ teaspoon white sesame seeds
    • ¼ teaspoon ground cumin

  • Directions

    • Step 1 Coat air-fryer basket with cooking spray.


    • Step 2 Toss kale with oil, soy sauce and salt in a medium bowl; rub the leaves together well so they are completely coated.


    • Step 3 Place the kale mixture in the prepared basket. Coat the leaves with cooking spray. Cook at 375 degrees F until crispy, 10 to 12 minutes, shaking the basket and stirring the leaves every 3 to 4 minutes. Remove from the basket and quickly sprinkle with sesame seeds and cumin.

    BAYLEY HAZEN BLUE CHEESE DIP

    • 1/2 lb. Bayley Hazen Blue, at room temperature, rind removed
    • 1 small shallot, minced
    • 2 TBSP cup sherry vinegar
    • 1/2 cup crème fraîche
    • 1.5 TBSP chives or tarragon, chopped
    • 1-3 TBSP buttermilk, for thinning
    • salt and pepper to taste
    Slice the cheese and crumble into roughly pea-sized pieces. Add cheese, shallot, and vinegar to a large bowl and mix to combine. Let rest for 15 minutes, then mash again if you prefer a creamier dip (we like some chunks of blue to remain).

    Fold in the crème fraîche and add buttermilk by the tablespoon until you reach your desired consistency. Season with salt, pepper, and chopped fresh herbs. 

    This dip is best when made a day in advance, or given at least a half-hour to chill before serving, but in all honesty it's pretty delightful right away. The recipe is also forgiving of substitutions, provided proportions are maintained: red onion, cider vinegar and sour cream will still make a superior dip! 

    Leftover dip? This never happens to us, but you can add a twist of lemon juice and further thin with buttermilk for an awesome salad dressing.
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    Roasted Broccoli–Artichoke Dip

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    Ingredients:

    4 c. chopped broccoli florets (about 1 lb) 
    4 cloves garlic, finely chopped
    1 tbsp. olive oil
    Kosher salt and pepper
    1 14-oz can artichoke hearts, rinsed and chopped
    2 scallions, thinly sliced
    1 shallot, finely chopped
    1 tsp. chopped fresh tarragon
    1/2 tsp. ground cumin
    1/4 tsp. paprika
    1/2 c. nonfat Greek yogurt
    1/4 c. finely grated Parmesan
    Chopped fresh flat-leaf parsley, for serving


    Directions



    • Heat the oven to 400˚F. On a large rimmed baking sheet, toss broccoli and garlic with oil, pinch salt and ¼ tsp pepper. Roast until broccoli is golden brown and tender, 10 to 15 minutes. 
    • Meanwhile, in a large bowl, combine artichoke hearts, scallions, and shallot.
    • Add broccoli along with tarragon, cumin, and paprika and mix to combine. Stir in yogurt and Parmesan. Season with pepper to taste and sprinkle with parsley if desired.


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    Creamy Layered Pea Dip
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    Ingredients:

    • 2 scallions, cut into 1" pieces
    1 lb. frozen peas, thawed
    1/2 c. fresh basil leaves
    1/4 c. fresh mint leaves
    2 tbsp. olive oil
    2 tbsp. grated Parmesan
    2 c. lowfat cottage cheese
    3/4 c. part-skim ricotta
    2 tsp. lemon zest
    Olive oil, for serving
    Sliced scallions, for serving
    Pita chips, for serving


    Directions



    • In the bowl of a food processor, finely chop the scallions. Add the peas and pulse until coarsely chopped. Add the basil, mint and oil and process until smooth. Transfer to a large bowl and fold in the Parmesan. Wipe out the food processor.

    • Add the cottage cheese, ricotta and lemon zest to the bowl of the food processor and purée until smooth.
    • In small bowls, layer the pea and ricotta mixtures (about ½ cup per layer). Drizzle with oil and sprinkle with sliced scallions, if desired. Serve with pita chips.
      Step 4 Bake in the preheated oven until dip is heated through and top is browned, about 20 minutes. Heat under the broiler to further brown the top, about 1 minute more.

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    New England Clam Chowder Dip
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    Ingredients:

    • 6 slices bacon, cut into 1/2-inch pieces
    • ½ cup chopped green onions
    • cup diced celery
    • ½ teaspoon salt
    • 1 pound cream cheese, at room temperature
    • 2 (6.5 ounce) cans chopped clams, drained
    • 2 tablespoons chopped Italian parsley
    • 4 ounces grated white Cheddar cheese
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon seafood seasoning (such as Old Bay®)
    • ½ ounce grated white Cheddar cheese, or to taste
    • 1 pinch cayenne pepper

    Directions



    • Step 1 Preheat the oven to 400 degrees F (200 degrees C).


    • Step 2 Cook bacon in a dry saucepan over medium heat until bacon is crispy and fat begins to foam, 6 to 8 minutes. Remove a few tablespoons of bacon to reserve for the top. Add green onions, celery, and a pinch of salt. Cook and stir until vegetables just start to soften, about 2 minutes. Drain bacon grease if desired. Turn off heat and let mixture cool.


    • Step 3 Place cream cheese in a large bowl. Add the bacon-veggie mixture, clams, parsley, and 4 ounces Cheddar cheese. Season with Worcestershire sauce, black pepper, and Old Bay® seasoning. Mix until nicely combined. Transfer into a small baking dish; smooth out the top. Scatter the reserved bacon and remaining Cheddar over the dip. Sprinkle cayenne pepper on top to get a richer, browned top.


    • Step 4 Bake in the preheated oven until dip is heated through and top is browned, about 20 minutes. Heat under the broiler to further brown the top, about 1 minute more.

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    Mexican White Sauce
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    Ingredients:

    • 2 cups creamy salad dressing, e.g. Miracle Whip ™
    • ¾ cup milk
    • ½ tablespoon crushed red pepper flakes
    • 1 ½ teaspoons ground cumin
    • ½ teaspoon salt
    • 1 ½ teaspoons garlic powder
    • 1 ½ teaspoons dried oregano

    Directions



    • Step 1 Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.
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    Shrimp Dip IV
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    Ingredients:

    • 1 (10.75 ounce) can condensed tomato soup
    • 1 cup mayonnaise
    • 1 (8 ounce) package cream cheese, softened
    • 1 envelope (1 tablespoon) unflavored gelatin
    • 2 (4 ounce) cans small shrimp, drained
    • ½ cup chopped celery
    • ½ cup chopped onion
    • ½ cup chopped green bell pepper
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon prepared horseradish
    • salt and pepper to taste


    Directions



    • Step 1 In a medium saucepan, heat tomato soup (undiluted) to boiling. Meanwhile, in a small bowl, soften the gelatin in 1/4 cup of water.


    • Step 2 In a mixing bowl, combine mayonnaise, softened cream cheese and softened gelatin. Mix thoroughly. Fold in shrimp, celery, onion, green pepper. Mix thoroughly. Blend in horseradish, Worcestershire sauce, salt and pepper.


    • Step 3 Pour mixture into a 5 or 6 cup refrigerator mold, or into two smaller molds. Refrigerate for at least 2 hours.
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    Queso (Cheese) Dip
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    Ingredients:

    • 2 poblano peppers, halved lengthwise and seeded
    • 2 Anaheim peppers, halved lengthwise and seeded
    • 1 fresh jalapeno pepper, halved lengthwise and seeded
    • 2 pounds processed cheese food (such as Velveeta ®), cut into cubes
    • 3 large roma (plum) tomatoes, diced
    • 1 large white onion, diced
    • 1 tablespoon butter
    • 2 teaspoons ground cumin
    • ¼ cup heavy whipping cream

    • Step 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.


    • Step 2 Place poblano peppers, Anaheim peppers, and jalapeno pepper, cut-sides down, on the prepared baking sheet.


    • Step 3 Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.


    • Step 4 Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.


    • Step 5 Cook on Low, gradually adding cream, until cheese melts and dip is heated through, about 30 minutes.
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    Skyline® Dip
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    Ingredients:

    • 2 (8 ounce) packages cream cheese, slightly softened

    • 2 (16 ounce) cans chili without beans (such as Skyline Chili®)

    • 2 cups shredded mild Cheddar cheese, or more to taste
    • Step 1 Preheat oven to 350 degrees F (175 degrees C).


    • Step 2 Spread cream cheese evenly in the bottom of an 8x8-inch baking dish; top with chili. Sprinkle Cheddar cheese over chili layer.


    • Step 3 Bake in the preheated oven until cheese is melted and bubbling, about 15 minutes.
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    French Onion Dip From Scratch
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    Ingredients:

    • 2 tablespoons olive oil
    • 1 ½ cups chopped onion
    • ¼ teaspoon kosher salt
    • 1 cup sour cream
    • 1 cup mayonnaise
    • ½ teaspoon garlic powder
    • ¼ teaspoon ground white pepper
    • ½ teaspoon kosher salt

    Step 1
    Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.

    Step 2
    Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.
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    Min Din Monday: Breading chicken with potato chips
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    With the coronavirus pandemic you may have bought bags of chips in bulk. Esther Weisman from Mindins.com joins Good Day Columbus to demonstrate how to pan fry your chicken tenders with potato chips!
    INGREDIENTS SERVE 4
    1) 1lb chicken breast tenders
    2) 2 eggs
    3)32 potato chips or a small bag
    DIRECTIONS
    1) place your chips in a ninja and pulse for a couple seconds. Then transfer chip crumbles into a flat plate if you don’t have a ninja you can keep chips in bag and roll over the bag with a rolling pin
    2) spray a little olive oil spray onto a non stick pan set on med heat
    3) beat the eggs in a little bowl
    4) dip a piece of chicken into the egg mixture than into the potato chips, and place on your hot pan. Once it is nice and crispy on one side flip over and cook until done
    5) enjoy!!
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    4 mandatory ingredients, 1 dish: Our staff took the Food Network’s ‘Chopped Challenge.’ Who did it best?
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    By Seattle Times staff
    Ever seen the
    Food Network cooking show “Chopped” – where contestants are given a basket of ingredients that they have to use all in one dish?
    With #ChoppedChallenge trending on Instagram as people found different ways to be creative with home cooking during the stay-home order, The Seattle Times food squad decided to throw our own virtual Kitchen Stadium–like challenge. (Like you, we have more free time on our hands.) And we invited “MasterChef Junior” contestant and Jane Addams Middle School eighth grader 
    Sadie Davis-Suskind to participate.
    The challenge was to come up with a dish that incorporated the following four ingredients:

    1. Tinned fish
    2. Carrots
    3. Vinegar
    4. Potato chips (because who doesn’t love chips?)
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    23 Crispy Veggie Fries and Chips for a Healthy Snack
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    You’ll want to eat your vegetables with these veggie fries and chips recipes. We cut back on the oil by using the oven or air-fryer for a healthier option than what you could buy at the store. These veggie fries and chips would make a delicious snack or side dish to any dinner. Recipes like Baked Parmesan Zucchini Fries and Chili-Lime Brussels Sprout Chips are nutritious, tasty and an easy way to meet your daily veggie count.
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    What’s the best Pa. BBQ potato chip? We ranked top brands, from Hartley’s to Middleswarth
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    By Sue Gleiter | sgleiter@pennlive.com
    You wouldn’t think there would be so much variety with barbecue potato chips.
    After crunching our way through several top Pennsylvania chip brands, we were surprised to discover plenty of diversity. Turns out, no two manufacturers define barbecue the same.
    For some it’s a sweet mesquite, while others prefer a more traditional flavoring. Some are zesty, tangy or smokey.
    We decided to tackle barbecue chips
    after sampling some of Pennsylvania’s finest plain potato chips this summer. After all, the state is the epicenter of potato chip manufacturers, from mom and pops to mega manufacturers.