Happy National Chip & Dip Day!
Add lettuce and cilantro for a slightly different take on the below Nacho Frio recipe.
It’s time to bust out the chip ‘n dip! Today is another one of those frivalous food holidays that reminds us to pig out on delicious foods (that’s my kind of holiday!). Today, we will be celebrating the flavorful friendship of the chip and the dip.
There are sooo many possible combos – potato chips & onion dip, tortilla chips & salsa, pita chips & hummus… the list goes on! My favorite dip is a party classic called Nacho Frio (or 7 Layer Dip). My mom always used to make this for family gatherings and bunco nights. It’s simple, delicious, and includes two tasty Tillamook products – cheese and sour cream. There are many variations of this recipe, but here’s the one my mom got from The Oregonian many years ago:
Nacho Frio (or 7 Layer Dip)
Ingredients:
1 can (10 oz) regular or jalapeno bean dip
3 mashed avocados
1 Tablespoon lemon juice
Salt & pepper to taste
1 1/2 cups Tillamook Sour Cream (my favorite is the Tillamook Natural Sour Cream)
2 Tablespoons dry taco seasoning
3 cups Tillamook Medium Cheddar Cheese, shredded (or try one of our Shredded Mexican Blends)
3 chopped tomatoes
2 cans (4.2 oz) sliced olives
1 bunch chopped green onions
Instructions:
1. In a large serving plate spread the bean dip.
2. Mash avocados and mix well with lemon juice, salt, and pepper. Spread over bean dip.
3. Combine Tillamook Sour Cream and taco seasoning and mix well. Spread over avocados.
4. Layer Tillamook Cheese, chopped tomatoes, sliced olives, and chopped green onions.
Serve with chips. May be refrigerated for later use.
What’s your favorite chip/dip combo? Have any recipes you’d like to share?
Photo by cuttlefish
