Kettle Chip and Dip Pairing Guide
Three easy homemade dip recipes (Black Bean Dip, Feta and Pepperoncini Tzatziki Dip, and Chunky Guacamole) to serve with Kettle chips.
Ingredients
15-Minute Black Bean Dip:
- 1 tablespoon extra virgin olive oil plus more for drizzle
- ½ large red bell pepper cored and finely diced (reserve 1 tablespoon)
- ¼ medium red onion finely diced (reserve 1 tablespoon)
- ½ teaspoon ground cumin
- 1 (15-ounce) can black beans drained and rinsed
- juice of 1½ limes
- ¼ teaspoon paprika
- 1 tablespoon freshly chopped cilantro leaves
- kosher salt
- freshly ground black pepper
- 2 scallions green ends only, thinly sliced
- Kettle Brand Backyard BBQ Potato Chips
Feta and Pepperoncini Tzatziki Dip:
- ¼ large English cucumber peeled (roughly 3 ounces)
- 1 cup whole fat plain yogurt
- 2-3 small Greek pepperoncini peppers seeded and finely diced, plus 1-2 for garnishing
- 2 teaspoons pepperoncini brine
- zest of 1/2 lemon, plus 1 teaspoon lemon juice
- 1 small garlic clove finely grated
- 2½ ounces feta cheese crumbled
- 1 tablespoon roughly chopped dill fronds
- kosher salt
- freshly ground black pepper
- Kettle Brand Pepperoncini Potato Chips
Chunky Guacamole:
- 2 large ripe Haas avocados halved, pitted, and peeled
- juice of 1½ limes
- 1 small Roma tomato seeded and diced
- ¼ medium red onion finely diced (roughly ¼ cup)
- ¼ cup roughly chopped fresh cilantro leaves
- kosher salt
- freshly ground black pepper
- Kettle Brand Jalapeño Potato Chips for dipping
Instructions
15-Minute Black Bean Dip:
- Heat the olive oil in a small non-stick skillet over medium heat. Add the chopped bell pepper and red onion (reserve 1 tablespoon of each and set aside for garnishing later) and sauté for 5 to 7 minutes, stirring frequently, until the vegetables are have softened and the onion is slightly translucent. Add the ground cumin and saute for an additional 1 to 2 minutes, or until fragrant. Remove from heat and allow to cool slightly.
- In a large food processor, combine the rinsed and drained black beans, 2 tablespoons (30 mL) water, lime juice, and paprika and pulse until mostly smooth. Place the mixture in a serving bowl and stir in the cooked bell pepper and onion mixture, the reserved chopped pepper and red onion, and fresh cilantro.
- Season to taste with salt and pepper (dip the Kettle Brand Backyard Barbeque chips into the dip to determine any additional seasoning, as the chips are salted). Garnish with sliced scallions, a pinch of paprika, and drizzle of olive oil.
Feta and Pepperoncini Tzatziki Dip:
- Using a box grater, coarsely grate the cucumber. Place the grated cucumber in a clean kitchen towel, twist, and squeeze over a sink to discard an excess moisture. Coarsely chop the grated cucumber and place in a medium mixing bowl.
- Add the yogurt, chopped pepperoncini pepper, brine, lemon zest and juice, garlic, and combine. Gently fold in the dill and crumbled feta, and season to taste with salt and pepper (dip the Kettle Brand Pepperoncini chips into the dip to determine any additional seasoning, as the chips are salted).
- Place in serving bowl and garnish with dill sprigs and 1-2 small whole pepperoncinis.
Chunky Guacamole:
- Place the pitted and peeled avocado halves in a medium bowl and toss with the lime juice. Using a fork, mash the avocado until mostly smooth with some chunks (depending on your texture preference).
- Gently fold in the chopped tomato, red onion, and chopped cilantro. Season to taste with salt and pepper (dip the Kettle Brand Jalapeño chips into the dip to determine any additional seasoning, as the chips are salted).
- Place in a serving bowl and garnish with chopped cilantro.
Serving: 1serving, Calories: 230kcal, Carbohydrates: 32g, Protein: 7g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Cholesterol: 8mg, Sodium: 658mg, Fiber: 7g, Sugar: 11g