I love a good dip. It’s become somewhat of a staple in our home — chicken salad, tuna salad, fruit dip, veggie dip. We make them often, and I am always creating some new variation from whatever ingredients we have in the kitchen. But I especially love having a prepped dip on our family trips. It’s so nice to come in from a hot day on the beach and be able to pull out a delicious lunch from the fridge. Here are just a few of our no-bake, no-fuss favorites.
Cilantro Chicken Salad
2 cans chicken, drained
1 small bunch of cilantro, chopped
1 large red bell pepper, diced
1/4 cup avo-mayo
2T dijon mustard
salt/pepper
Combine all ingredients in a bowl. Serve with cracker or pretzel of choice or atop fresh greens.
Classic Chicken Salad (no mayo)
2 cans chicken, drained
1 cup red grapes, quartered lengthwise
4 stalks celery, diced
1 block cream cheese (8oz)
salt/pepper
Combine all ingredients in a bowl. Serve with Wheat Thins or other favorite crackers.
(Recipe courtesy of my talented mom)
Fruit Dip
1 block cream cheese (8oz)
1 jar marshmallow fluff
1t vanilla extract
Combine all ingredients until well-incorporated. Serve with fresh fruit or graham crackers.
Cucumber Tuna Dip
2- 5oz cans of albacore tuna in water, drained
1 English cucumber, peeled and chopped
1/4 cup avo-mayo
Combine all ingredients in a bowl. Serve with crackers or pretzels of choice.
Ranch Dip
1 container Daisy sour cream (8oz)
1 packet Hidden Valley Ranch dry seasoning
Combine all ingredients in a bowl. Serve with baby carrots or other raw vegetables or Fritos corn chips.
Check out these other varieties I have tried and love!