March 23rd is National Chip and Dip Day. While chips and dip have become an iconic American party snack, people across the globe have actually been dipping their food into sweet and savory sauces for centuries. Some of the first dip recipes that have been found are for hummus-like dips from the Mediterranean region that date back to the 13th century. Dips made with sour cream became popular in the United States in the 1940s after the Great Depression. Many middle class families found themselves without a maid for the first time, so easy-to-prepare dips became go-to snacks for parties. The modern chip-and-dip craze took off in the 1950s, thanks to advertising campaigns put together by Lipton’s marketing department.
Whether you prefer tortilla chips, potato chips, or pita chips, we have five vegan dips that to help you celebrate this tasty holiday.
5 Vegan Recipes for National Chip and Dip Day
Roasted Poblano Guacamole from Vegan Tacos by Jason Wyrick – Tortilla chips seem to scream for guacamole, and nothing beats this guac, which has complexity and depth from roasted poblano garlic paste, creaminess from avocado, and brightness from fresh lime.
Classic Hummus from Everyday Vegan Eats by Zsu Dever – Nothing goes together better than hummus and pita chips. This hummus is so smooth and silky that you’ll swear it came from a restaurant.
Mango Salsa from Vegan Tacos by Jason Wyrick – This sweet salsa is the perfect accompaniment to tortilla chips, and it pairs nicely with spicy guacamole.
Beet Muhummara from The Blooming Platter Cookbook by Betsy DiJulio – This colorful spread is perfect for festive occasions or any regular day of the week and it pairs well with pita chips.
Chickpea Spread from Vegan Unplugged by Jon Robertson with recipes by Robin Robertson – Chickpea Spread is similar to hummus, but doesn’t contain tahini. It pairs well with just about any chip and is tasty high-protein snack.
