5 Delicious Dip Recipes (And the Chips You Should Eat Them With)

Molly AronicaMolly AronicaHave you ever excitedly reached a chip into a thick, luscious, and freshly made dip only to suffer extreme disappointment as it breaks inside? The thin shell stuck between a creamy hunk of avocado and a tender black bean, never to reach your eagerly waiting mouth. Even the best dip can be ruined with the wrong chip pairing.

Related: How to Make Perfect Guacamole

To avoid such atrocities, we've tested the following dips to find the correct chip pairing, so that you'll never have to experience such trauma again.

Mom's Super Bowl Clam Dip Recipe
Guac, salsa, queso, sure, these dips rock, but my Mom makes a damn tasty clam dip that's a little less mainstream. "It's usually for company, or in the fall," she explained. "I make it almost always around the holidays. It's great for New Year's because it counts in the Feast of the Seven Fishes. It's a party food."

Chip pairing: Thin crackers

INGREDIENTS


1 stick butter, melted
2 cloves of garlic, pressed
½ onion, minced
½ cup celery, chopped
Two 6 ½-ounce cans of chopped clams, drained (reserve liquid!)
2 teaspoons lemon juice
¼ cup fresh parsley, chopped
1 tablespoon oregano Tabasco, to taste
¾ cup Italian breadcrumbs
Salt and pepper, to taste
2 tablespoons grated Parmesan, plus more for sprinkling
Pinch of paprika

DIRECTIONS

Preheat the oven to 350 degrees. Melt the butter in a pan. Add the garlic, onion, celery, and clams. Sauté until the onions and garlic are translucent. Add 2 tablespoons of lemon juice and the reserved liquid from the clams. After 5 minutes add the parsley, oregano, Tabasco, breadcrumbs, salt, pepper and the 2 tablespoons of Parmesan. Toss and put into a casserole dish or bake individually in foil cups (as pictured). Sprinkle with more Parmesan and the paprika. Bake in the oven for about 15-20 minutes if in a casserole dish or 10-15 minutes if in foil cups or until golden brown on top.

Serve this dip with thin crackers like Waterthins' Fine Wafer Crackers or 34° Crispbread.

Recipe Details
Time: 30 minutes
Servings: 6

Queso with Chile con Carne
I'm of the opinion that any Texan worth their salt should be able to make a damn-good batch of queso. And think what you will of commercially processed foods, the secret to this dish - the only way to get this right - is to use Velveeta. To give the dip a little bulk and a greater depth of flavor, I'm a fan of adding in chile con carne, but it can just as easily be omitted to make it vegetarian-friendly.

Chip pairing: Scoops

Click here to see the Queso with Chile con Carne Recipe

Fresh Guacamole
Because of my boyfriend's deep love for avocados, this dish is probably one of the things that I make the most. I've tried almost every variation there is: with and without cilantro, substituting a pinch of cumin or summer herbs like refreshing mint or sweet-smelling basil. I've used scallions instead of red onion for a softer taste and added chunks of ripe mango for a more tropical dish. Spicy, mild or ridiculously hot, this dip is always a party favorite - especially if served with some strong margaritas.

Chip pairing: Tortilla chips

Click here for the Fresh Guacamole Recipe

Lemon-Mint Hummus
The combination of lemon and mint evokes the bright, fresh flavors of Middle Eastern cuisine (think stuffed grape leaves, falafel, tabouli). Serve this protein-packed hummus with pita chips or crudité for a healthy appetizer or snack.

Chip pairing: Pita chips

Click here to see the Lemon-Mint Hummus Recipe

Capitol Crack Dip
For me, this recipe is as D.C. as the Redskins. But even if the team doesn't make it to the Super Bowl, this dip is the perfect playoff accompaniment. It's so good, it's addictive - just like crack.

Chip pairing: Tortilla chips, or thick ripple potato chips

Click here to see the Capitol Crack Dip Recipe


-Yasmin Fahr, The Daily Meal

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