Bring flavorful fun with CHIPS & DIPS

Recipes and photos by AMY

DOLAN MCCOLLUM

Who doesn’t love a delicious chip-and-dip duet? Whether serving up snacks to accompany a March Madness viewing, cracking down on after-school hunger or planning the perfect picnic accompaniment, the perfect dip should be high on the list. With National Chip and Dip Day falling March 23, now might be the perfect time to whip up a traditional favorite or try a new recipe. Amy Dolan McCollum has plenty of choices.

“Dips are easy to prepare, and many do not require cooking. Everyone loves chips, too, and dips just add to the flavor,” McCollum said. “I have been around lots of kids – having three daughters, doing foster care and teaching for 29 years – and kids and adults too love chips and dips.”

One thing to consider – your serving dishes. “After we were hit with COVID, more and more people are conscious of food safety and sanitation. Serving the food in small clear punch cups is a great way to make it safer and eliminate any double dipping,” McCollum noted. “You can also purchase snack size bags of corn chips and place in a basket next to the dips to minimize handling.”

Corn Dip

Serve this corn dip cold with tortilla chips or scoop corn chips.

Ingredients

• 3 11-oz cans of corn, drained (I prefer to use one can of white kernel corn, one can of yellow sweet kernel corn and one can of Mexican kernel corn)

• 8 oz. shredded mild cheddar cheese

• 8 oz. sour cream

• 3/4 cup mayonnaise

• 4-oz. can diced green chilies, drained

• 5 green onions, chopped

• 1 fresh jalapeño pepper or 1 Tb. chopped jalapeño pepper from a jar

Instructions

1. Combine all ingredients in a medium size bowl and mix well.

2. Cover and refrigerate for at least two hours.