Gourmet Dips and Chips made Simple and Affordable for any Party! Keeping with a Theme....

 Party Dips are a snap to make! I am often called upon to create new and exciting creations for some of the theme parties I cater. Keeping with a theme is most important if the result is to be accomplished for a truly unique party! Also important is the chip choice, they should compliment the dip never overpowering or competing with the flavor of the dip! There is a huge difference between complimenting and competing for flavor. I often make chips as well letting me create true flavor factors to enhance the dips. Today I will share some of my favorites! Even the most simple appetizer or snack can be stylish if it comes off as something special. One of the best things about these recipes is that they are so cost effective, and save money!

• Hawaiian Salsa with Plantain Chips:    [serves 12]

1. Plantain Chips are easy and tasty, just pick-up 6 large Plantain at the store remove skin, and cut on the diagonal about 1/4 inch thick. I fry them in some Peanut Oil till crisp, drain on a paper towel, and while hot flavor with a salt mixture that is 3 Tbs coarse Sea Salt, 2 tsp light Brown Sugar, 1/4 tsp cinnamon, and 1/4 tsp granulated Garlic. These may be done a day ahead and stored in an air-tight container.
2. The Salsa is also simple to make and compliments the chips in a fantastic way! You will need 4 Spring Onions chopped, 1 clove Garlic crushed, 1 can "Dole" Pineapple Chunks with juice reserved. Saute ingredients in 2 Tbs Olive Oil for 2 minutes, add 1/4 tsp Ground Ginger, 3 tsp Brown Sugar, 1/4 tsp Ground Cinnamon, 1/4 tsp Red Pepper Flakes, and a pinch of Allspice. Add the juice after dissolving 2 tsp Corn Starch bring to a boil to thicken, then turn off the heat. At this point we add 3 chopped Basil leaves, and 1/2 bunch chopped Cilantro. Incorporate and serve warm with the chips!

• Mexican Black Bean Dip with Corn Tortilla Chips:    [serves 12-16]

1. The corn Chips are simple, just cut 16 corn tortillas into 6 pie shape pieces and fry in Peanut Oil till crisp. Drain on paper towel and salt to taste. these may also be made ahead and kept in an air-tight container.
2. The Black Bean Dip is also so simple to make. You will need  6 Green Onions finely chopped, 2 cloves of Garlic crushed, 1 Pablano Pepper diced small, 1 Red Pepper diced small, and 2 Fresh Jalapeno Peppers minced, 1/2 bunch Cilantro minced. In 3 Tbs Oil, saute till wilted about 4 minutes, and remove to a Blender, add 1 can Black Beans, 1 tsp Ground Cumin, 3 tbs Chile Powder blend till smooth Pour into a baking dish top with 1 cup shredded Jack Cheese and bake at 350 degree till cheese is melted, serve warm with chips!

• Candied Onion Dip with Crustini:     [serves 12-16]

1. For the chips I use a French Baguette sliced very thin about 1/8 inch thick, and paint with a 1 stick melted Butter infused with 1/4 tsp granulated Garlic. Then I bake at 375 degree till crisp and lightly browned. These may be made ahead and kept up to 1 day uncovered in a dish.
2. For the Dip you will need 1 large Yellow Onion diced fine, 2 peeled and cored Granny Smith Apple grated fine, saute in 3 Tbs Olive Oil till transparent. When Onion is close to done add leaves from 5 sprigs of fresh Thyme, 1/4 cup Balsamic Vinegar, I/4 cup Honey, and 1 oz Bourbon, reduce by half. The texture should be that of creamed onions. Serve warm with chips, and some Stilton Cheese crumbles on the side to top the dip on the chips! This rustic recipe pairs well with French or Italian dinners.

• Roasted 3 Pepper Dip with Pita Chips:   [serves 12-16]

1. Pita Chips are so easy to make, all you do is get 1 package Pita Bread, split the Pockets, brush with Olive Oil, lightly season with Sea Salt, 1 Tbs minced fresh Rosemary, and bake at 325 degree till crisp! I like to break the bread into chips after toasting it give a rustic feel to the dipping of the Peppers and a nice presentation.
2. For the Dip take 3 whole Red Peppers, 1 whole Pablano Pepper, and 3 whole Jalapeno Peppers and grill over high heat or open flame till skins turn black. Remove peppers and place in Zip-lock bag till cool, remove most of the skin by rubbing with fingers [some of the skin may remain] remove seeds and stems. Place the peppers in a food processor with 1 clove Garlic crushed, 1/2 tsp Salt, 1/2 tsp Onion Powder, 1 tsp ground Cumin, 1 pinch Pumpkin Pie Spice, 1 Tbs Cider Vinegar, and 1/4 cup Olive Oil. Place in food processor and pulse 3 times. The dip should be slightly chunky. Allow to sit for 1 hour so flavors meld well, stir and serve with chips! This dip is great with Spanish Tapas.

• Fantastic Red Pepper Chickpea Dip:    [serves 12-16]

1. I serve this with Pita bread or Pita Chips. Recipe for the chips is the same as above except for the seasoning. This time I take 2 tsp Cumin, 1/4 tsp Cinnamon, 2 tsp salt, 1/4 tsp Lemon Pepper, 1/2 tsp Chile Powder, 1/2 tsp Garlic Powder, and 1/4 tsp Allspice mix well and add to chips after the oil before baking.
2. Follow directions as above and roast 2 Red Peppers, clean  the Peppers,and put in the Blender with I -15.5oz can Garbonzo Beans drained, 2 Garlic Cloves, 1 tsp ground Cumin, 1 tsp Onion Powder, 1/2 tsp salt, pinch White Pepper, 2 Tbs Tahitini Paste. Blend till smooth, chill and serve with bread or chips! Great with Middle Eastern Cuisine.

Sour Cream based Dips are great with Potato Chips and a favorite of all Americans! Here are a couple of my favorites that are simple to make offering exceptional value and flavor!

• Green Onion and Fresh Dill:    [serves 12]

1. For the chips I use 2 Large Russet Potatoes washed and sliced paper thin, fry them in hot oil till golden brown and crisp! Season with some salt after removing from oil to drain on paper towels. These chips may be kept for 3 days in an air-tight container.
2. The Dip is so simple but should be made in a food processor to achieve the perfect texture. You will need the tops of 5 Green Onions chopped, 3 tsp minced fresh dill, 1 Garlic clove crushed, 1/4 tsp salt, 2 tsp fresh Lemon zest, 16 oz Sour Cream, 1 - 8oz package of Cream Cheese softened, and a pinch of White Pepper. Just place it al in the food processor and blend till smooth! This dip is great as is or may be taken to the next level by adding 2 tsp Red Caviar to be folded in the dip after chilling!

• Sundried Tomato and Basil Dip:   [serves 12]

1. You will need 4 halves of Sundried Tomatoes minced fine, 1 Tbs minced fresh Basil, 1 clove Garlic crushed, 1/4 tsp seasoned Salt, 1/2 tsp Onion Powder 1 oz Sour Cream, and 1 - 8oz package softened Cream Cheese. Place everything in the food processor and blend till smooth, chill and serve! This is a great dip with about any chip or cracker!

How about this weekend you get the kids involved in mixing up some of these great dips and make it a family affair! Kids love to cook and these recipes are simple. Cooking teaches children about fractions, how to measure, and most of all how to save money while being stylish and creative with ingredients! Enjoy these recipes and get back at me with some of your own……..