Recipe collection: Chip Dips - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: July 04, 2021, 07:39:09 am
content: I am a big fan of various chips, and I am wondering if anyone has any good dip recipes. Salasas, guacamoles, quesos, humus etcOne simple one I am fond of making is mixing french onion seasoning packets with sour cream, very simple but it makes a good dip and its easy to make small portions that you can modify with things like pepper sauce.

author: Halcyon
author_rank: Unknown
timestamp: July 05, 2021, 07:26:20 am
content: I love layered dip recipes with corn chips. This is one I do on occasion (you can scale up for parties and gatherings).Shopping List:400g can refried beans300ml sour cream250g cream cheese5ml lemon juice (just give a lemon a good squeeze)2 avocados (reasonably ripe)60g coarsely grated tasty or cheddar cheese2 spring onions, chopped1 tomato, choppedSliced black olives35g taco seasoningChilli paste/sauce (optional)1. In a suitable dish, evenly spread the refried beans then add a layer of the chilli sauce/paste to taste (optional).2. In a separate bowl, mix together the sour cream and taco seasoning then spread this on top of your beans.3. In another bowl, mix together the cream cheese, lemon juice and both avocados. Mix well until everything is well combined and smooth. Spread this over the sour cream layer.4. Top the entire thing with grated cheese, then with the spring onions, olives and tomato. Nom with corn chips.If you want it to be more "healthy" you can substitute the cream cheese and sour cream with a light variety or alternatively some plain Greek yoghurt instead of sour cream.

author: sleemanj
author_rank: Super Contributor
timestamp: July 05, 2021, 07:32:34 am
content: https://en.m.wikipedia.org/wiki/Kiwi_onion_dipA staple of every good Kiwi's BBQ

author: coppercone2
author_rank: Super Contributor
timestamp: February 27, 2022, 09:21:49 pm
content: Quote from: Halcyon on July 05, 2021, 07:26:20 amThis is the variant I make.1) 1/2 to 2/3 can of refried beans smeared on bottom of a deep plate, I recommend the ones that are like tomato paste, meaning high blending amount. You want a nice even layer, so its like troweling concrete. The plain non spicy ones is what I normally use, but if you need to substitute a milder cheese (i.e. mozzerella), then the 'spicy' refried beans work better.2) thin layer of sour cream smeared on top of the refried beans layer (use silicone spatula). The sour cream seems to spread on the refried beans well, but not so much on the guacamole.3) 1-2 haas avacados turned into guacamole (simple smooth version), a tiny bit of regular tobasco, lime juice, cilantro (preferably paste) and a spoon or two of mayonnaise, smeared on top of re fried beans layer after being mixed to a fine consistency. *I don't recommend going heavy in the additions to this layer, you want it to taste like avacado without garlic, onion, black pepper etc. I use only maybe 1/8-1/4 teaspoon of tobasco in this guacamole. 1-2 drops of habanaero tobasco is enough* Spoon this on and then compact it down by beating with a spoon like you are doing gravel before stone work4) layer of shredded and chopped sharp cheddar cheese (the cheese strands should be no longer then 0.5cm on average, shred + food processor grind works. It should be kinda pourable, the idea being the chip should be able to push through the layer to scoop it up like gravel. Or you can shred the cheese long way to make long strands on a coarse grater and chop it up with a knife like you are doing chives. I guess I would say you want the chopped cheese to look like finely chopped chives, but not powdered, but a little bit of very fine particles helps because of step 5.5) finely diced tomato, you can mix it with a bit of salt and let it drain in a collander for 30 min-1 hr, so the tomato does not make things soggy. The cheese is finely chopped, so that any juice that drips from the tomato should get absorbed in the cheese sponge on the previous layer. If you want, this is where you can add some fine black pepper, mixed with the finely chopped tomato. So in this step, the more firm less watery tomatoes work better then ripe tomatoes.6) thin slices of black olives, drain them well, they should be pretty dry.7) finely chopped chivesMixing layers 5-6 together is acceptable, but layer 7 should be on top for garnish, but I prefer them unmixed and just layered.This is assembled and left in a refrigerator for an hour or two so it compacts, and you want robust corn chips so you can scoop it out. When its cooled down and set you can actually kinda cut it like a cake slices and plate for people with a bowl of chips, but its a little messy. I recommend giving it 30 minutes after being plated in room temperature, the ingredients, particularly the cheese, tomato and avacado taste better when not cold... but I do not recommend eating it warm. if you have low quality corn chips this mix won't be too good unless you scoop it out with a fork. You want corn chips with sharp geometry, or baked pita that is cut into wedges, the scoops are not great for this recipe (they are best for liquidy salsa).

author: brucehoult
author_rank: Super Contributor
timestamp: February 27, 2022, 11:24:14 pm
content: Quote from: sleemanj on July 05, 2021, 07:32:34 amOP: "One simple one I am fond of making is mixing french onion seasoning packets with sour cream"Sour cream vs reduced cream, but whatever.https://static.chipdip.ru/images/shops/moscow-gilyarovskogo-39/b_gil0_v5.jpg

author: Caitlin555
author_rank: Newbie
timestamp: May 23, 2022, 01:18:38 pm
content: This sounds so nice, going to give it a try!

author: 5U4GB
author_rank: Super Contributor
timestamp: May 02, 2023, 06:52:34 am
content: Quote from: coppercone2 on February 27, 2022, 09:21:49 pmAnd this is why the Kiwi dip is so popular:Dump reduced cream into bowlStir in onion soup packetLeave in fridge for a bitAt a pinch you can even leave out the last step.

author: brucehoult
author_rank: Super Contributor
timestamp: May 02, 2023, 09:13:25 am
content: One essential part missed here!Add a little lemon juice or vinegar (preferably white, but malt is ok) when you're mixing the soup powder into the reduced cream.Even 15 or 20 minutes in the fridge is much much better than 0 minutes. Or freezer if you're short on time :-)

author: 5U4GB
author_rank: Super Contributor
timestamp: May 02, 2023, 10:12:42 am
content: I've made it both with and without vinegar, the latter because I simply forgot to add it a couple of times, and not really noticed much difference. That is, you can tell there's no vinegar in one of the two, but it's not really a worse, or better for that matter, taste.Oh, one other thing, although it's being presented as a chip dip the way I've always had it is with sticks of carrot, cucumber, paprika, or whatever, so to augmentoograhrather than fried potatoes.

author: woody
author_rank: Frequent Contributor
timestamp: May 02, 2023, 10:22:31 am
content: The one dip that makes it to any feast in our house is really simple:A deep plate with- crème fraîche at the bottom- a layer of sweet chili sauce- on top of that a layer of freshly cut cilantro. A lot..Then use plain, salted Corn chips to dip in. Guaranteed hit.

author: brucehoult
author_rank: Super Contributor
timestamp: May 02, 2023, 10:45:07 am
content: Except of course with the poor souls who think coriander tastes like washing their mouth with soap (apparently).

author: 5U4GB
author_rank: Super Contributor
timestamp: May 02, 2023, 11:01:25 am
content: Quote from: brucehoult on May 02, 2023, 10:45:07 amIt's real, about 15%-20% of the population have a gene, probably OR6A2, that makes coriander taste like soap to them, and not just a small amount but an overpowering taste since they're particularly sensitive to the aldehydes in coriander. If you ever encounter someone with this and feed them your dip, you'll know about it.

author: woody
author_rank: Frequent Contributor
timestamp: May 02, 2023, 05:55:21 pm
content: Quote from: 5U4GB on May 02, 2023, 11:01:25 amYeah, I know about that. I suspect I have another deficiency; I really, REALLY like coriander. I eat it like it were veggies

author: coppercone2
author_rank: Super Contributor
timestamp: November 04, 2023, 08:17:15 am
content: I am wondering what happens if you put dried cheese crumbles into sour cream to make a chip dip with out 'fresh' cheese.i.e. the 100% cheddar puffs. I don't like them too much in a salad or soup as they are intended for because the flavor is strong (their ok to put like 2-3 of the little pucks into a bowl of soup but use it sparingly). IDK how they make it, its like a foam cheddar cheese. I don't mean cheese puffs like cheetos.So I crumbled up a handful of cheese puffs using a wooden spoon into a 1/4 cup of sour cream with a bit of tobasco sauce. Its OK. Kind of sour. It says that its baked cheddar cheese with yellow anatto color. IMO the taste is OK.It might be better to powder it totally. I thought it might be a bit like the french onion soup mixes, but the sour cream is over powering the flavor of the cheese, even when gravelous. I wonder how to improve this dish. I think it needs some sweet but sweet dips are hard (only like the addition of sweet corn but that does not seem right in sour cream).I think the solution might be onion powder. The next batch i will dry mix dried onion, onion powder, and cheddar cheese baked puffs and then mix that with sour cream. When just mixed it poorly in a bowl it improved the flavor. I guess it would be considered cheesey french onion soup kind of. I think its good when you don't want the actual cheese (a 'clean' food without molten cheese).What I am thinking too is I need to get my hands on freeze dried caramalized onion (french fried).

author: coppercone2
author_rank: Super Contributor
timestamp: November 11, 2024, 12:36:39 am
content: how about some dips for more advanced things then chips like those spinache filled triangle thing?Mayonnaise is OK. Ranch can work too.I think they taste weird with tomato sauces (its not like a garlic knot). I don't think sour works.But maybe a more wholesome nutritious dip that is actually kind of like a food (not an addon) ? I think the sauce can be warm or cool for the spinache triangles, but I just don't know what could make a good sauce for it. Their actually really damn good with mayonaise but I need more variety.I thought maybe some thing with some kinda cheese product? or something like chopped vegetable thing (like pico) There IS a spinache dip that is good but those are already filled with spinache.I feel like if something better was figured out then mayonaise it could make it like wholesomeand it does not need to be a true dip, because you usually don't eat too many of them, so its possible to 'top load' the stuff on it with a spoon or something without it being too annoying.

author: Analog Kid
author_rank: Super Contributor
timestamp: November 11, 2024, 01:06:22 am
content: Guacamole:so so easy to make yourself.Obtain one good-size avocado, let it ripen (but not too much).Mash the avocado in a bowl with a fork until it's all smushy.Mix in your favorite salsa*.Eat and enjoy.*Also easily made at home. Next time.

author: woody
author_rank: Frequent Contributor
timestamp: November 11, 2024, 12:00:27 pm
content: A couple of weeks ago I made a cheese dip from some left-over cheeses (grated) and sodium citrate. To make it a bit interesting for me (who failed miserably at chemistry in high school) I made the sodium citrate from scratch, using baking soda and citric acid.The result was a really silky, jalapeno-spiked cheese sauce. Very tasty!