It’s about that time again: we’re in the midst of midterms, and many of us may be in need of some good old-fashioned comfort food to get us through. But who has time for forks? Not us! That’s why we’ve compiled a few of our favorite chips dips that will fuel your late-night essay writing sessions. All three dips are easy, quick, and delicious. Sure, some aren’t the healthiest choices, but think of each bite as a reward for getting through the first half of the semester. And if you partake in the Spinach Artichoke dip or Pico de Gallo, you can even say you’re eating your vegetables!
Warm Spinach & Artichoke Dip
1 8-0z package cream cheese
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup grated Romano cheese
1 peeled & minced garlic clove
1/2 teaspoon dried basil
salt & pepper to taste
1 14-oz can artichoke hearts
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
- In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, salt and pepper. Gently stir in artichoke hearts and spinach.
- Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
- Serve with tortilla chips or crackers.
Dill Pickle Dip
1 8-oz package cream cheese
1 cup greek yogurt
3 tablespoons pickle juice (from dill pickle jar)
1 teaspoon garlic powder
1 teaspoon fresh chopped dill
1 cup coarsely chopped dill pickles
- In a medium-sized mixing bowl combine cream cheese, Greek Yogurt, pickle juice, garlic powder, and fresh dill. Mix until smooth.
- Gently stir in chopped pickles.
- Serve with potato chips, crackers, or pretzels.
Pico de Gallo (a dairy-free and actually healthy option)
1 white or yellow onion
6-7 roma tomatoes
1 cup fresh cilantro leaves
1-2 jalapeños, depending on preferred spice level
salt and pepper to taste
- Chop the tomatoes, then chop an equal amount of the onion. Roughly chop the cilantro.
- Cut jalapeños in half, and remove the seeds. Carefully chop the jalapeños into a fine dice.
- Add all chopped ingredients to a large bowl and mix. Season with half the lime’s worth of juice, salt, and pepper to taste.
- Serve with tortilla chips. Pico de Gallo gets better overnight, so feel free to leave it in the fridge for a snack the next day.