We can’t imagine going camping without chips & dips. At this point, they’ve become a staple of our camping diet. While we never include them in our official meal plan, it’s pretty well understood that the 5-6pm hour is designated Chips & Dip time. (Which nicely coincides with our observation of Happy Hour.)
There are a few reasons why chips & dip are the perfect camping appetizers. First, they’re simple. It doesn’t get much easier than opening a bag of chips and dip. Even if you’re making your own dip, the time commitment is minimal and the rewards are oh so great!
Chips and dip is a finger food, so people can casually grab what they want without having to use a plate, making cleanup a cinch. This is also what makes them perfect to serve for large groups.
Most importantly, chips and dip just taste great. They’re the yin and yang of snack food: crunchy on one side, smooth on the other, and when paired, they come together in perfect delicious harmony.
So what chips and what dip to pack for your next trip?
If you’re going for zero-effort super convenience then store-made dip is the obvious and indisputable choice. But if you have a little extra time and want to take your dip experience to the next level, then have we got some ideas for you!
Making your own dip might take a few more minutes, but we can vouch the time is well worth it! These recipes make good use of your campfire and add a little smokey grilled flavor to the mix.
For chips, our long-time favorite is Kettle Brand chips, who we partnered with to come up with flavor pairings for the dips below.
So the next time you go camping and think you could use a little snack to tide you over, try making one of these campfire dips. Because no matter what time it is, it’s chips-and-dip-o’clock somewhere.
Who says cowboys can’t be fancy? This dip is an eclectic mix of grilled corn, black-eyed peas, black bean, red bell pepper, red onion, jalapenos, cilantro, and a zesty lime dressing.
2 whole ears of corn ½ tablespoon oil 1 jalapeno 1 bell pepper ¼ cup red onion 1 small bunch cilantro 1 can black beans, drained 1 can black-eyed peas, drained
Dressing ¼ cup olive oil 2 limes, juiced (2-3 tablespoons) 2 teaspoons honey 2 teaspoons chili powder ½ teaspoon salt
Brush the corn with oil and place on a grill over your campfire, turning occasionally, until cooked through and black in some spots. Remove and let cool.
In the meantime, dice the jalapeno (remove the seeds first!), bell pepper, red onion, and cilantro. Place in a large bowl with the black beans and black-eyed peas.
Place all the dressing ingredients in a small jar and shake to combine (or, place in a small bowl and whisk to combine.) *This step can be done at home ahead of time.
Once the corn has cooled enough to handle, use a sharp knife to remove the kernels from the cobs. Place the corn in the bowl. Pour the dressing over the vegetables and beans and mix to combine.
Enjoy with Kettle Brand Pepperoncini chips.
Grilled Jalapeno & Artichoke Dip
Bringing smokey notes and some added kick, this Grilled Jalapeno & Artichoke dip is the campfire version of the much-beloved classic.
1 jalapeno 4 oz. cream cheese, softened 4 oz (about ½ cup) plain whole-fat Greek yogurt 1 oz (about ¼ cup) finely shredded Monterey jack cheese ⅓ cup artichoke hearts, chopped (choose ones packed in water, not in a marinade) Salt to taste
Place the jalapeno on the grill over your campfire. Roast, turning occasionally, until charred. Remove and wrap in foil or place on a plate covered by an overturned bowl to let it steam. After a few minutes, peel the charred skin off. De-seed and finely chop.
In a medium bowl, place the cream cheese, Greek yogurt, Monterey jack cheese, chopped artichoke hearts, and the chopped jalapeno, stirring until combined. Season with salt.
Enjoy with Kettle Brand Avocado Oil Chili Lime chips.
It’s hard to go wrong with a skillet full of melted cheese! This authentic Queso Fundido combines Oaxaca, Chihuahua, Manchego cheeses to create warm, smooth, and creamy deliciousness.
1-2 poblano peppers 1 cup Oaxaca cheese, coarsely shredded ¼ cup Manchego cheese, coarsely shredded ½ cup queso Chihuahua, coarsely shredded Salt to taste
Place the poblanos on the grill over your campfire. Roast, turning occasionally, until charred. Remove and wrap in foil or place on a plate covered by an overturned bowl to let it steam. After a few minutes, peel the charred skin off. De-seed and cut small pieces.
Place a small cast iron skillet over your campfire. Add the chopped poblano and the cheeses, stirring as needed until the cheeses have melted and combined. Season with salt, if needed.
Enjoy immediately with Kettle Brand Jalapeno chips.