Kettle Chip and Dip Pairing Guide

Kettle Chip and Dip Pairing Guide – three quick and easy homemade dip recipes to serve at your next tailgating party!

Grab your party hats and let’s start dipping! We’ve got all sorts of fun things happening today.

First, let’s talk potato chips. I don’t think I’ve ever met anyone in my life that doesn’t enjoy a good potato chip. They are one of life’s greatest indulgences and I can’t imagine a world without them.

With that being said, a great potato chip is serious business to me. They have to boast a certain level of thickness and crunch factor. They also have to be made with quality ingredients and actually taste like a potato. Potato chips should taste like a potato, am I right?

So when Kettle Chips asked if I’d be interested in creating a fun tailgating recipe to share with you, I was on board immediately! I’ve been a massive fan of Kettle Chips for years. Not only does Kettle Brand make the best tasting potato chip out there (in my humble opinion), but they are committed to sustainability and using only the best of the best ingredients. All of these things matter to me.

After brainstorming and snacking, I came up with the idea for this Kettle chip and dip pairing guide! The potato chip equivalent of a wine and cheese pairing, if you will.

If you’ve ever stumbled upon the snack aisle of your grocery store, you know that Kettle has some of the most creative potato chip flavors out there. I ended up choosing three for today’s dip pairing guide, but it was a hard decision.

I felt like I was choosing a favorite child.

In the end, the following flavors jumped out at me: pepperoncini, backyard barbeque, and jalapeño.

I ended up developing three easy homemade dip recipes to compliment each chip. Each dip takes only 15 minutes (at most!) to prepare and there are several ingredient overlaps between all three:

• 15-Minute Black Bean Dip paired with the backyard barbeque chips! A fresh and light play off of classic barbeque beans.
• Feta and Pepperoncini Tzatziki Dip paired with the pepperoncini potato chips! This yogurt-based dip is inspired by my favorite gyro ingredients.
• Chunky Guacamole Dip to be pared with the (hot and spicy) jalapeno chips! I love a spicy homemade guacamole and this deconstructed version is so much fun.

The most important part? Kettle Brand Chips are thick, crunchy, and sturdy enough to be dipped into each of these dips with absolutely no breakage. There is nothing worse than dipping a flimsy chip into a dip only for it to break halfway through the process, am I right?

Each of these potato chips have very different flavor profiles and are addictive in their own right, but even more special (f that’s even possible) when paired with these dips.

I was particularly enamored with the pepperoncini potato chips, which reminded me of a subtle and more nuanced salt and vinegar chip (I’m a salt and vinegar fanatic, if you didn’t know!).

This chip and dip spread would be an amazing and impressive addition to your next tailgating party (or basically…any party)!

All of the homemade dip recipes are light and fresh, and can be prepped in advance (my only advice is squeeze a bit of lime juice and cover the surface of the guacamole in plastic wrap to reduce any oxidation).

Lastly if you are interested in making this chip and dip pairing spread, but want to lighten it up more, be sure to try Kettle Chip Baked Chips, which are absolutely fantastic (seriously, try these chips).

Happy dipping!

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Kettle Chip and Dip Pairing Guide

Yield: 2 Cups (Per Recipe)

Kettle Chip and Dip Pairing Guide – three quick and easy homemade dip recipes to serve at your next tailgating party!

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Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

15-Minute Black Bean Dip:

• 1 tablespoon extra virgin olive oil (plus more for garnishing)
• 1/2 large red bell pepper, finely diced (reserve 1 tablespoon)
• 1/4 medium red onion, finely diced (reserve 1 tablespoon)
• 1/2 teaspoon ground cumin
• 1 (15-ounce) can of black beans, drained and rinsed
• juice of 1.5 limes
• 1/4 teaspoon paprika
• 1 tablespoon freshly chopped cilantro leaves
• kosher salt
• freshly ground black pepper
• 2 scallions (green ends only), thinly sliced, for garnishing
• Kettle Brand Backyard BBQ Potato Chips, for dipping

Feta and Pepperoncini Tzatziki Dip:

• 1/4 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 + 1 teaspoon lemon juice
• 1 small garlic clove, pressed
• 2.5 ounces feta cheese, crumbled
• 1 tablespoons roughly chopped fresh dill
• kosher salt
• freshly ground black pepper
• Kettle Brand Pepperoncini Potato Chips, for dipping

Chunky Guacamole:

• 2 large (or 3 medium) ripe Haas avocados, halved, pitted, and peeled
• juice of 1.5 limes
• 1 small Roma tomato, seeded and diced
• 1/4 medium red onion, finely diced (roughly 1/4 cup)
• 1/4 cup fresh cilantro leaves, chopped
• kosher salt
• freshly ground black pepper
• Kettle Brand Jalapeño Potato Chips, for dipping

Instructions

15-Minute Black Bean Dip:

1. 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) and saute 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.
2. In a large food processor, combine the rinsed and drained black beans, 2 tablespoons of 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 pepper and onion, and fresh cilantro.
3. 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:

1. 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.
2. Add the yogurt, chopped pepperoncini pepper, brine, lemon zest and juice, garlic, and combine. Gently fold in 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).
3. Place in serving bowl and garnish with sprigs of fresh dill and 1-2 small whole pepperoncinis.

Chunky Guacamole: 

1. 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 texture preference).
2. 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).
3. Place in a serving bowl and garnish with chopped cilantro.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 658mgCarbohydrates: 32gFiber: 7gSugar: 11gProtein: 7g

A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.

This post is brought to you by Kettle Brand Chips. Thank you for supporting brands that inspire me in the kitchen and allow me to share my passion for great food!