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We recently tasted this dip at a friend’s house, and liked it enough to ask for the recipe. Turns out, it’s a Hidden Valley recipe, sent in by a customer. It includes everything from ranch dip to guacamole to chicken, bacon and hot sauce. It may not be Irish in spirit, but it’s bright green in color (photo #1). You can make the dip the day before, and let it chill until you’re ready to make the pita chips. You can also use store-bought chips; but the fresh-from-the-oven chips are so much more of a treat. For green beer to accompany the snack: Ingredients For 8 Servings |
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| Preparation 1. MAKE the pita chips. Heat the oven to 350°F. Separate each pita bread round horizontally, to yield 2 thin rounds. Stack the rounds, cut them in half, and then cut each half into fourths to form triangular wedges. Spread the wedges smooth side down on a large baking sheet. 2. MAKE the dip. Whisk together 1 tablespoon Hidden Valley Original Ranch Dips Mix, 1 tablespoon hot sauce and 2 tablespoons olive oil. Brush the mixture on the pita pieces and bake 8 to 10 minutes or until golden brown. Flip the chips so the smooth side is up, and bake 5 minutes longer or until brown and crispy. 3. MIX together the remaining ingredients, including the remainder of the ingredients. Serve the dip with warm pita chips.
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