See. Touch. Smell. Taste

Party Dips: Chipz n’ Dipz to pleaze the crowd

Party Dips: Chipz n’ Dipz to pleaze the crowd

chips n dips lilchefchicChipz N’ Dipz Please!

Nothin’ says baseball, or football, or game (even board games count) day like DIPZ! For the following trio I did a couple of twists on the norm. And, if you happen to have any left over (ummmm, noooo) you can always use them to throw together a quick family meal (chicken tomatillo enchilados anyone??).

I used to sell a trio of dips in my restaurant every Friday night as one of the specials and it would sell out within the hour. Our fresh cut and fried tortilla chips went perfectly with the homemade savory dips we cranked out to the hungry crowd.

I couldn’t find my recipe for the homemade crackers I would make in my restaurant for my cheese boards, but the basic cracker recipe below will do.:) I also used some store-bought blue corn tortilla chips that I knew would compliment the tomatillo salsa. They went together like two peas in a pod.:)

My trio of dips that are sure to please (I must say) are Roasted Tomatillo and Tomato salsa, Roasted garlic and lemon lemon hummus, and black bean Oaxaca cheese dippos with blue corn chips and homemade crunchity cruncho chips. Each one of these dips makes roughly 1 1/2 cups each and they are each very easy to double in size (or triple for that matter).

 

Let’s start with the..

 

Roasted Tomatillo Salsa:tomatillo lilchefchic

1 pound tomatillos (husks removed and rinsed)
1/2 pint cherry or grape tomatoes, quartered
1 serrano pepper, seeded and chopped
2 cloves garlic, minced
1/3 cup cilantro, choppped
1/4 white onion, diced small and rinsed
salt and pepper to taste

Turn oven to high broil. Place tomatillos, serrano pepper and garlic cloves on baking sheet lined with foil. Broil for 4 minutes and check. Remove garlic and pepper from oven and turn tomatillos before returning to oven. Broil another 4 minutes before removing from oven to cool. In food processor pulse all tomatillos, peppers and garlic. Remove to bowl and stir in fresh onion, cherry tomatoes, and cilantro and season to taste. Garnish with cilantro and tomatoes.


Roasted Garlic and Lemon Lemon Hummus:

1 can chickpeas (or garbanzo beans) drained (reserve about 2 Tablespoons water from can) and rinsed in colander (Reserve a few for garnish)
5 cloves roasted garlic, removed from skin
1 whole lemon roasted
1/4 cup fresh lemon juice
1/4 cup tahini
1/2 teaspoon Sriracha
1/4 cup olive oil

Salt and pepper to tastehummus lilchefchic
red pepper powder for dusting

In food processor blend all ingredients including reserved chickpea water and pulse until smooth. Add salt and pepper and adjust seasoning to taste before bowling up. Using a utensil, make little spiral indentations in the hummus and drizzle with olive oil and reserved chickpeas. Sprinkle with red pepper powder and garnish with reserved chickpeas.

Black Bean Oaxaca dip:

1 15 ounce can black beans, drained and rinsed in colander
1/4 cup white onion diced (reserve about a teaspoon for garnish)
1 clove garlic, minced
1 jalapeno, seeded and diced
1 teaspoon cumin powder

1 tablespoon fresh lime juice

2 Tablespoons water

1/2 cup Oaxaco cheese, diced (plus a little extra grated for garnish)blackbean dip lilchefchic

salt and pepper to taste
1 tablespoon fresh cilantro

In food processor blend together first 7 ingredients. Remove to small skillet and cook on moderate heat for about 8 minutes to marry flavors and cook onion and garlic. Turn heat on low and add cheese continuing to cook until cheese is melted and mixture is smooth. Remove from heat and add fresh cilantro and salt an pepper. Bowl up and garnish with fresh onion, cilantro and more cheese (grated)


Homemade crackers: 

1 1/2 cup all purpose flour
2 teaspoons fresh thyme, stems removed
1 teaspoon freshly ground Peppercorn Medley
1 teaspoon sea salt
1 teaspoon sugar
2 Tablespoons olive oilcrackers lilchefchic

1/2 cup cold water

Preheat oven to 450° and pulse together all ingredients except for water in food processor until combined. Add water until just combined (just a few pulses) and remove from processor. Form into big ball and divide into four small balls. Let dough rest 12 minutes and then roll out each piece as thin as possible (cracker thin) on a floured surface. Put flattened dough on Parchment paper and cook in preheated oven for about 4 minutes on each side (being careful not to over brown). Set aside to cool.

I  left my crackers whole and served them in a basket for people to break up as they snacked (besides, they looked sooo pretty in big crunchy pieces).

 

Helpful Hints:

I found it convenient to roast all my veggies at one time so I threw the lemons and garlic for my hummus on the broiler pan as well and pulled them off after a few minutes and let cool.

 

What are you favorite snack items to have for your guests or family on game day? Do you like to mix up your selections with a little bit of homemade and store bought, or do you prefer to make everything from scratch? Leave me a note down below! 🙂



8 thoughts on “Party Dips: Chipz n’ Dipz to pleaze the crowd”

  • This looks absolutely delicious! Thanks for sharing your recipe. I’d like to try making it.. The only thing is that I sometimes having trouble finding tahini. Is there anything I could substitute or is it a must-have for this recipe?

    • Hi Laura:) Great question! Not only is tahini (sesame seed paste) sometimes hard to fine it’s also on the pricey side. It does add a layer of complexity to your hummus that you can’t really get from anything else but the recipe will honestly be fine without it. If you’d like the hummus to be a little creamier (and tangier) you can actually sub in a little greek yogurt instead of the tahini. 🙂 Happy dipping!

  • Wow, these are really yummy-looking dips. I want to try them all but I think my favorite would be Roasted Garlic and Lemon Hummus. I tried this when I went to visit my friend who’s a supervisor at DipNDip. They specialize in all kinds of dips and of course fries and all that. Hummus is also a favorite here in the Middle East where I am currently based. I actually haven’t known about this before coming here.

    Whenever friends visit or I host some kind of get together, what snacks to serve is always the question. Often times I just order from outside to save me the trouble of having to prepare. But it would be nice to be able to serve something different. This Homemade crackers should go well with roasted garlic and lemon hummus but I’m not really good at baking. Either what I bake turns out too hard or too soft. Any tips? Otherwise I will just go with commercial crackers..

    • Hi Aysanna! Wow, living in the Middle East? What an experience! I lived overseas as well and it was such an amazing life changing time that I’ll never forget! I’d say you’d be a winner winner chicken dinner by just making the dips at your gatherings (most people are impressed by that alone) and just grab a couple of different varieties of crackers or chips for dipping. I did a mix and match with these recipes myself. I made the homemade crackers but also store bought some blue corn chips for the tomatillo salsa. Thanks for the comment!:)

  • I agree with you on the crackers they look good and I’m going to write that recipe down, no I’m just going to copy it, I didn’t have a cracker recipe thanks. These are some good dips I really like dipping in salsa with my chips. Do you have any good salsa recipes if you do please add them to this post? All this food makes me hungry got to go and eat.

    • lol. I do have some good salsa recipes I will have to add to my recipe collection. I’m glad you like this super simple and versatile cracker recipe. You’ll love how easy they are to make and how delicious they are!:) Thanks Fred!

Leave a Reply

Your email address will not be published. Required fields are marked *