Chip n Dip – Smoky Red Pepper Bean Dip and Chive Guacamole
I do love a good dip. They make a great starter to go with nibbles when entertaining, can form part of a mezze type meal and often make a great sandwich filling too. So when I was challenged to take part in a chip n dip exercise, by creating a dip, I was most definitely up for it. I also have an easy and rather nifty competition with a great prize, so do read on.
Market Deli is a well known premium snack brand offering sharing packs of potato and pitta chips seasoned with authentic ingredients found in delicatessens across Europe and the UK. It has a range of flavours which include: Roasted Garlic with Mediterranean Herbs, Cornish Mature Cheddar, Flame Grilled Spanish Chorizo with Roasted Onions, Sweet Chilli with Dorset Sour Cream and Sweet Roasted Red Pepper with English Tomato.
I did a double take when I saw Cornish Mature Cheddar and was delighted to see my home county featured. In the end, however, I decided to go vegan with my chip n dip to be inclusive to all. I created not just one, but two dips: a sweet red pepper dip with Middle Eastern flavours to accompany the robust savoury aspect Roasted Garlic with Mediterranean Herbs and a sharp limey guacamole to compliment the Sweet Chilli and Dorset Sour Cream pitta chips. Both were delicious and extremely moreish and I think CT and I ended up eating rather more of both chip n dip than we originally intended. As I’d hoped, the dips complemented the chips in the most delightful way.
Emma Bridgewater is a well known and loved British pottery maker and creates a number of highly desirable and collectible pieces. Market Deli has partnered with Emma Bridgewater and these exclusively designed, limited edition serving bowls are the result. In a nod to the ingredients in Market Deli’s sharing bags, the bowls feature garlic, chillies and tomatoes in Emma’s iconic polka dot colour scheme and are ideal for chip n dip occasions.
Shoppers have the opportunity to collect these limited edition Emma Bridgewater serving bowls and dipping dishes by redeeming tokens online from promotional sharing packs of Market Deli, until 31st May. Packs are available in supermarkets such as Waitrose, Sainsbury’s, Tesco and Co-op, RRP £2.19.
- 1 large red pepper
- 400 g tin white beans in unsalted water (I used haricots) - rinsed and drained
- 1 clove garlic
- 1 tsp smoked paprika
- ½ tsp salt
- 1 tbsp pomegranate molasses
- 1 tbsp plus a drizzle of good quality extra virgin olive oil
- 1 medium to large ripe avocado
- 1 to mato - diced
- juice of ½ lime
- grind of black pepper
- small bunch of chives - snipped
- Grill the pepper until the skin burns, turning until all sides have been done. Place immediately in a plastic bag and seal. Leave for 5 mins to steam and loosen the skin. Peel off the skin.
- Place all ingredients (except drizzle of oil) into a food processor (I used my ThermoCook) and blitz until the desired consistency is achieved. I like mine with a bit of texture.
- Spoon into a bowl and drizzle a little extra olive oil over the top.
- Mash the avocado and lime juice with a fork.
- Stir in the tomatoes and pepper, followed by most of the chives.
- Spoon into a bowl and sprinkle the remaining chives on top.
Now you’ve seen my recipe suggestions I’d love to see yours! Do you have a favourite dip recipe you think would work well with a Market Deli sharing pack? Let me know what it is in the comment box below (vegetarian only please). I will choose my favourite to win a hamper of Market Deli and Emma Bridgewater goodies, including the new Market #DeliDishes, sparkling wine & glasses and an Emma Bridgewater factory visit experience.
Only one entry per person and GB delivery only. Closing date: 11:59 pm on Thursday 14 April 2016. Read full T&Cs here. By commenting with your recipe suggestion you are agreeing that you have read these terms and conditions.
Other chip n dip recipes you might like:
- Creamy chive dip via Elizabeth’s Kitchen Diary
- Roasted garlic and red pepper pesto via Thinly Spread
- Sour cream & red pesto bean dip via Fuss Free Flavours
With this being my first proper picking of chives this year, I’m sending my chive guacamole off to Lavender and Lovage for Cooking with Herbs, which is all about Spring this month.
Sponsored: This post was completed as part of a paid campaign for Market Deli and Foodies100. I was not expected to write a positive review and as always, all opinions are my own.