3 Must-Try Dip Recipes for National Chip and Dip Day

Dips are the heart of the party table. From guacamole, hummus, salsa, or spinach dip recipes - some meals are not the same without flavorful accompaniment. The best part is that you can make dips with various ingredients and your choice of cheese, herbs, and spices.

March 23rd is National Chip and Dip Day - to acknowledge the creamy, cheesy, veggie packed, and all types of dips.1 The day allows you to indulge in your favorite chips and dips, whether store-bought or homemade. The popular snack is a must-have at all parties and social gatherings. No wonder it made it on the food holidays list.

History of National Chip and Dip Day

Although people have been dipping their foods for centuries, the popularity of dips can be traced back to the 13th century. The first dip recipes have been identified as hummus that was served at parties and social events.1

Currently, there are countless variations of dip recipes made with cheese, sour cream, salsa, and a variety of spices. There are other unique combinations like hummus or bell peppers or veggie dips to suit your taste preferences.

How to Celebrate National Chip and Dip Day

Dips are versatile and go well with many foods, from carrot sticks to onion rings to fries. You just need a few minutes to whip it up. The most common way to serve dips is with tortillas, potatoes, or corn chips.

National Chip and Dip Day is a great opportunity to try new dip recipes and enjoy old favorites. It's also a fun excuse to gather with friends and family and indulge in delicious snacks. So, grab your favorite chips and dips and party with your friends and family.

If you are wondering what dips you can make for National Chip and Dip Day, you’ve come to the right place. This article shares the three best dip recipes that are quick and easy to make.

Let’s get started. 

1. Yogurt Veggie Dip²

Creamy • Vibrant • Crowd-Friendly
Servings: 6 | Prep Time: 5 minutes + 15 minutes rehydrating + 1 hour chill | Cook Time: None

A refreshing yogurt dip packed with flavor from dried bell peppers, fresh dill, and dried mint. Serve it with pita chips, fresh veggies, or crackers for a simple yet satisfying appetizer.

Ingredients

• ½ cup mixed dried bell peppers

• 2 cups plain yogurt (Greek or regular)

• 1 Tbsp fresh dill, chopped

• ½ Tbsp dried garlic

• ½ tsp dried mint

• 1 Tbsp olive oil

• Salt, to taste

Instructions

1. Rehydrate the peppers
   Place dried bell peppers in a small bowl and cover with warm water. Let soak for 15 minutes, then drain and pat dry.

2. Mix the herbs
   In a mixing bowl, combine the rehydrated bell peppers, fresh dill, dried garlic, dried mint, olive oil, and a pinch of salt.

3. Add the yogurt
   Pour in the yogurt and stir until everything is well combined. Taste and adjust salt if needed.

4. Chill
   Cover the bowl and refrigerate for 1 hour to allow flavors to meld and dip to thicken slightly.

5. Serve
   Serve cold with pita chips, veggie sticks, or your favorite crackers.

Tips & Variations

• Swap yogurt for hummus or cream cheese for a richer dip.

• Add a squeeze of lemon juice for extra brightness.

• Sprinkle with diced fresh cucumber or scallions right before serving.

2.  Spinach and Artichoke Dip³

Creamy • Savory • Party-Ready
Serves: 6–8 | Prep Time: 10 min + 15 min rehydrating | Cook Time: 15 min

A warm, cheesy dip blending dried spinach, frozen artichoke hearts, and two types of cheese for a satisfying game-day or gathering favorite.

Ingredients

• 1 cup dried spinach (rehydrated to about 2 cups)

• ½ cup mixed dried bell peppers (rehydrated)

• ¼ cup dried onion

• 1 tsp garlic powder

• ½ cup all-purpose flour

• 4 cups milk

• 1 cup grated Romano cheese

• ½ cup dried tomato flakes (plus extra for garnish)

• ½ (8 oz) frozen artichoke hearts, thawed and chopped (~1 cup)

• Salt and pepper, to taste

• Optional garnish: shredded Parmesan cheese

• For serving: tortilla chips, crackers, or veggie sticks

Instructions

1. Rehydrate Vegetables
   Place dried spinach and bell peppers in separate bowls and cover each with warm water. Let soak for 15 minutes, then drain thoroughly and gently squeeze out excess moisture.

2. Create the Base
   In a medium saucepan, whisk the flour into the milk until smooth. Add dried onion, pepper, and garlic. Bring to a simmer over medium heat, stirring frequently until the mixture thickens (approx. 5 minutes).

3. Add Cheese
   Reduce heat to low and whisk in the Romano cheese until fully melted and silky smooth.

4. Fold in Veggies
   Stir in the rehydrated spinach and bell pepper, plus the chopped artichoke hearts. Cook for another 3–5 minutes, stirring occasionally, until heated through. Season with salt and black pepper to taste.

5. Garnish & Serve
   Transfer to a serving bowl. Top with dried tomato flakes and Parmesan shavings if desired. Serve hot with tortilla chips, crackers, or veggie sticks.

Tips & Variations

• For extra creaminess, stir in ¼ cup cream cheese at the end.

• Make it spicy by adding ¼ tsp red pepper flakes or diced jalapeños.

• Bake: transfer dip to a small baking dish and broil for 2 minutes until top is golden and bubbly.

3.  Herb & Garlic Veggie Dip⁴

Creamy • Zesty • Party-Staple
Serves: 8 | Prep Time: 5 minutes | Chill Time: 30 minutes (optional)

Smooth, savory, and lightly tangy, this dip comes together effortlessly with pantry staples and fresh herbs. It’s a go‑to for any gathering—serving beautifully with veggies, chips, or crackers.

Ingredients

• 1 cup mayonnaise

• 1 cup sour cream

• ½ tsp garlic powder

• ¼ tsp dried onion (or minced fresh onion)

• ¼ tsp paprika

• 1 Tbsp dried parsley

• 1 Tbsp fresh dill (or 1 tsp dried dill)

• ½ tsp salt (adjust to taste)

• ¼ tsp ground black pepper

• 1 Tbsp lemon juice

Instructions

1. Mix the base
   In a medium bowl, whisk together mayonnaise and sour cream until smooth.

2. Add seasonings
   Sprinkle in dried garlic, dried onion, paprika, parsley, dill, salt, and pepper. Whisk to fully combine.

3. Brighten it up
   Stir in the lemon juice and taste—adjust salt or lemon juice as preferred.

4. Chill & meld (optional but recommended)
   Cover and refrigerate for at least 30 minutes to allow flavors to develop.

5. Serve
   Serve chilled or at room temperature with veggie sticks, pita chips, or crackers.

Tips & Variations

• For a lighter version, use Greek yogurt instead of sour cream.

• Add a kick with ¼ tsp cayenne pepper or a splash of hot sauce.

• Make it chunky by folding in ½ cup finely chopped cucumber or bell pepper.

Try these three irresistible dip recipes to celebrate National Chip and Dip day. Don’t forget to share with your family and friends. Also, share the photos on social media with #diprecipes #NationalChipandDipDay.

Did you make any of the recipes? Please share your outcome in the comment section below.

References

1. https://nationaldaycalendar.com/national-chip-and-dip-day-march-23/
2. https://www.countryliving.com/food-drinks/recipes/a3398/cucumber-yogurt-dip-recipe-clv0610/
3. https://www.womansday.com/food-recipes/food-drinks/recipes/a33555/redbooks-spinach-artichoke-dip-recipe-rbk0111/
4. https://natashaskitchen.com/easy-veggie-dip-recipe/

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