Our Favorite Dips and The Only Chips We Eat Them With

Two ways to dip + your dip’s new favorite chips!
Your summer party just got a lot more scoopable. Garden of Eatin’ Red Hot Blues are the hearty chip your thick and creamy dips deserve!

Caribbean Guacamole
What You’ll Need
2 avocados
1 cup mango, finely chopped
1 cup papaya, finely chopped
1 Tbsp fresh-squeezed lime juice
2 tsp chopped jalapeño pepper
5-6 chopped cilantro sprigs

What To Do
Pit avocados and lightly mash with a fork. Slowly blend in the mango and papaya pieces to desired taste. Squeeze 1 tbsp juice from a lime, then mix in up to 2 tsp chopped jalapeño (to taste). Top with chopped cilantro sprigs, and serve with Garden of Eatin’ chips!

Buffalo Chicken Dip

What You’ll Need
2 cups shredded cooked chicken
1, 8-ounce package cream cheese, softened
1/2 cup hot sauce
1/2 cup ranch or blue cheese dressing
1/2 cup crumbled blue cheese

What To Do
Preheat oven to 350°F. Combine all ingredients and spoon into shallow 1-quart baking dish. Top with extra blue cheese if desired. Bake 20 minutes or until mixture is heated through; stir.
Serve with Garden of Eatin’ chips!