Chips and Dip as Dinner? Discover These Fresh, Healthier Recipes That Transform Retro Snacks Into Meal-Worthy Delights

In my youth during the 1980s in Southern California, what excited me the most at gatherings wasn't a particular game or even a treat bag. Instead, it was always the popular bowl of dip prepared using an onion soup mix from Lipton. The way that these "artificial" flavors transformed plain sour cream into such a richly delicious concoction, paired with greasy, salty chips alongside—everything about this appetizer contrasted sharply with the health-conscious meals like whole-grain rice mixed with tofu and natural foods we typically had growing up.

The 1980s represented a golden age for snack foods. Think of Cool Ranch Doritos, Boboli pizzas, and Lunchables. However, since my parents were hippies who frequented a health food co-op, our snacks consisted mainly of fruit leather instead. Naturally, this only made those forbidden treats seem more desirable to me.

Developing recipes for my upcoming book, “ Snacking Dinners ," transported me right back to those '80s food cravings. As someone who has grown older and adopted eating habits much more similar to my parents' than what I had imagined as a child, I found myself wondering: Is it possible to create healthier, yummier renditions of my nostalgic treats without losing their delight?

My shift towards a more critical view of snacking started when my child entered elementary school, making my daily routine revolve around treats once more: packing them into lunchboxes, munching on them during car rides post-school, and carrying them along for weekend excursions. On nights when we required a quick, simple meal palatable to everyone seated at our dining table—regardless of their ages—I often relied on these snacks as an impromptu dinner option.

The classic ants-on-a-log received an upgrade with parmesan, anchovies, and olives (a twist inspired by an appetizer from San Francisco’s Zuni Café). I gave potato skins a modern spin by slicing boiled mini potatoes in half and arranging them alongside customizable topping options such as shredded cheese, diced pickles, herbs, and finely chopped salami or beef jerky.

Here’s what I'll say about my parents: While they restricted "junk food," they compensated by introducing us to delicious Indian cuisine through recipes from Madhur Jaffrey’s cookbooks and serving us yellowtail nigiri at our nearby sushi place. These experiences inspired me as well, infusing flavors with international twists. Unexpectedly, my time residing in China’s Yunnan province influenced my queso recipe, incorporating elements like sweet mango, spicy chile crisp, and aromatic Sichuan peppercorn oil for a delightful tingling sensation.

I chose sweet potato chips instead of regular ones when recreating an old favorite with chips and dip. For added flavor, I dribbled a sauce made from feta cheese and yogurt in haphazard swirls reminiscent of Jackson Pollock’s splatter art. To finish it off, I sprinkled some freshly chopped herbs along with za'atar seasoning across the top.

I was more than content with the experience from within myself.