March 23 is National Chip and Dip Day. That’s right! And it’s no secret that Chez Banale is home to a family of chip fiends. Chip-themed artwork like the Pamela Johnson piece above pay homage to our favorite junk food. Regrettably, chips have sometimes been at the center of family disputes over hiding, hogging, and perhaps the worst offense of all—leaving a near-empty bag in the pantry with only chip dust.
In honor of the day, below is my sister Sarah’s recipe for quacamole, inspired by a trip to Ixtapa, Mexico. She says, “I used to load up my guacamole with all sorts ingredients thinking more is better. When I tasted this guacamole in Mexico it was so delicious, yet so simple.”
Sarah’s Guacamole Dip
4–6 ripe avocados
1/2–1 red onion chopped
1/2–1 bunch of cilantro leaves only, lightly chopped
Kosher or sea salt
Half the avocados and scoop out the avocado flesh. Mash it leaving some small chunks. Add chopped onion and cilantro, the amount will depend on your taste preference and size of avocados. Mix in fresh squeezed lime juice and salt to taste. Add 1/2 of the onion and cilantro and juice of one lime, taste, and add more accordingly. Good tortilla chips are essential.
Another great dip for tortilla chips is Rick Bayless’ Roasted Tomatillo Salsa. So easy. And let’s not forget an old-time party staple—Knorr’s French onion soup mix dip with sour cream. The perfect companion to any potato chip.