Chip n Dip – Smoky Red Pepper Bean Dip and Chive Guacamole

Chip n Dip

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.

Chip n Dip Guacamole

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.

Chip n Dip Emma Bridgewater

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.

Chip n Dip Smoky Pepper & Bean

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.

Smoky Red Pepper Bean Dip and Chive Guacamole
Serves 6
Sweet red pepper bean dip flavoured with smoked paprika and pomegranate molasses and a chive guacamole pepped up with lime.
Write a review
Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Red Pepper Dip
  1. 1 large red pepper
  2. 400g tin white beans in unsalted water (I used haricots) - rinsed and drained
  3. 1 clove garlic
  4. 1 tsp smoked paprika
  5. ½ tsp salt
  6. 1 tbsp pomegranate molasses
  7. 1 tbsp plus a drizzle of good quality extra virgin olive oil
  1. 1 medium to large ripe avocado
  2. 1 tomato - diced
  3. juice of ½ lime
  4. grind of black pepper
  5. small bunch of chives - snipped
  1. 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.
  2. 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.
  3. Spoon into a bowl and drizzle a little extra olive oil over the top.
  1. Mash the avocado and lime juice with a fork.
  2. Stir in the tomatoes and pepper, followed by most of the chives.
  3. Spoon into a bowl and sprinkle the remaining chives on top.
Tin and Thyme

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:

Cooking with HerbsWith 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. 


  1. Leave a Reply

    Jane Willis
    15th March 2016

    I make a dip from creamed sweetcorn, grated cheese, sour cream and spring onions which I think would be fab with the Sweet Chilli with Sour Cream crisps

    • Leave a Reply

      Denise Walker
      8th April 2016

      Red pepper and Aubergine hummus – red peppers, garlic cloves, aubergine, chilli oil, chickpeas, tahini and sesame seeds and salt and pepper to taste

  2. Leave a Reply

    Claire Toplis
    15th March 2016

    I would make a dip from marmalade,BBQ sauce and soy sauce and I think this would be fab with Roasted Garlic with Mediterranean Herbs

  3. Leave a Reply

    15th March 2016

    I also love guacamole but I make it slightly differently: avocado, spring onions, chilli, lime, fresh coriander, amounts adjustable according to your preferences.

    • Leave a Reply

      15th March 2016

      Sounds good. I normally add chilli to my guacamole, but because the chips were flavoured with chilli, I thought not on this occasion.

  4. Leave a Reply

    Helen @ Fuss Free Flavours
    15th March 2016

    Lovely recipes. I am super impressed with the Market Deli (possibly eating some as I type)! My love warm hummus covered with melted cheese.

    • Leave a Reply

      15th March 2016

      Thanks Helen. You’ve done well, ours disappeared some time ago! Cheese and hummus is something I’ve never tried before – interesting.

    • Leave a Reply

      15th March 2016

      Well yes and why not Anglie. They are both delicious and so versatile too.

  5. Leave a Reply

    Hazel Rea
    15th March 2016

    Black beans, hoi sin sauce, olive oil, a small amount of grated garlic, and some finely sliced spring onions. This would go particular well with Sweet Roasted Red Pepper with English Tomato.

  6. Leave a Reply

    16th March 2016

    I do love a dip too. Perhaps more than the main meal!! The guac for me but I’d devour the red pepper too!

    • Leave a Reply

      16th March 2016

      I’m with you all the way Dom and guacamole is always my first choice too.

  7. Leave a Reply

    16th March 2016

    I love dips too! Hubby made one the. Other day from parsnip, chickpea flour, ground seeds and spices. It was meant to be soup but I let it cool and thicken and it was a wonderful creamy dip!

    • Leave a Reply

      17th March 2016

      As well as tasting good, it’s nice to have a really colourful dip too.

  8. Leave a Reply

    16th March 2016

    Mmm love guacamole! Both dips sound absolutely delicious 😀

    • Leave a Reply

      16th March 2016

      Thanks Nadia. Guacamole is a favourite with pretty much everyone it seems 🙂

  9. Leave a Reply

    Jo Bryan
    16th March 2016

    I make a Kidney Bean dip, it can also be made with black eyed peas and well probably with any bean. Fry spring onions and garlic and red fresh chillis until soft, add fresh tomatoes and kidney beans and warm through. Then puree all the ingredients. It is lovely with chips. I reckon the Market Deli Cheddar, Chorizo, Sweet Chilli or the Red Pepper would go well.

  10. Leave a Reply

    Tania Atfield
    17th March 2016

    We love hummous mixed with grated carrot and cumin

  11. Leave a Reply

    Wilma Jones
    17th March 2016

    Tin of tuna, cream cheese, garlic and sour cream to required constituency. This is a great hit in our house.

  12. Leave a Reply

    Tracy K Nixon
    17th March 2016

    I love tomatoes so often make a tomato dip. I use 12 oz cream cheese, 1/4 cup of mayo, chopped cherry tomatoes, chopped onion, chopped celery; 2 garlic cloves, 2 tbs fresh lemon juice, 1 tsp sugar, 1/2 tsp salt and 3 to 4 drops hot pepper sauce or to taste. Love it even spead on salad sandwiches or Ryvita!

  13. Leave a Reply

    Dee Dmonte
    17th March 2016

    I make a dip from slow fried onions, spring oinion (raw) and soft cheese. Just whizz it up in the blender, it’s so tasy.

  14. Leave a Reply

    17th March 2016

    I found a lovely wasabi and pea dip that I’d love to be able to make myself… very green!

  15. Leave a Reply

    Eveyn Johnston
    17th March 2016

    I do a pate that would work well with the chips. Cooked mushrooms . onions, garlic, green lentils, brandy, herbs, spices etc. from a Rebecca Leffler recipe.

  16. Leave a Reply

    janet humphrey
    17th March 2016

    Olive and black pepper would be lovely with these crackers

  17. Leave a Reply

    Margaret Clarkson
    17th March 2016

    I like to make a version of hummus but using butter beans instead of chick peas. Liquidise cooked butter beans with plenty of garlic, olive oil and lemon juice to taste. It is delicious.

  18. Leave a Reply

    Paula Readings
    17th March 2016

    I like a Lemon-Parmesan Dip with the tomato crackers.

  19. Leave a Reply

    Heidi Roberts
    17th March 2016

    I love the Emma Bridgewater bowls, they really set off the freshness of the dip – bet it was tasty too!

    • Leave a Reply

      18th March 2016

      Thanks Heidi. I’m delighted with the bowls and can see them getting used regularly.

  20. Leave a Reply

    Becca @ Amuse Your Bouche
    17th March 2016

    Pitta chips are one of my favourite snacks, I wish they were more common in the UK! These ones look really tasty – as do your dips! Can’t beat crisps and dip 🙂

    • Leave a Reply

      18th March 2016

      I have to admit Becca, these were the first pitta chips I’d ever had and very tasty they were too.

  21. Leave a Reply

    Kim M
    17th March 2016

    Love greek yoghurt, coriander, cucumber, lime juice and chives.

  22. Leave a Reply

    17th March 2016

    I make a guacamole dip with a twist – avocado garlic feta and lemon – delicious! These bowls are gorgeous 🙂

    • Leave a Reply

      18th March 2016

      Ooh yes, sounds delicious Miranda and the bowls really are rather lovely.

  23. Leave a Reply

    18th March 2016

    Very innovative.. I have never tried guacamole dip. I actually had no idea.. Will try this for sure

    • Leave a Reply

      18th March 2016

      Oh wow Priya, there can’t be many out there who haven’t tried it. Normally chilli is added, but as the chips were chilli flavoured, I omitted it from this dip.

  24. Leave a Reply

    18th March 2016

    Mmm, I would dip some Mediterranean crackers into slightly chunky homemade baba ganoush studded with pomegranate arils and flecks of feta. And I like Stuart’s suggestion of a glass of wine. 🙂

  25. Leave a Reply

    stephen ashdown
    18th March 2016

    I like a tasty dip from my Indian restaurant, made from tomato ketchup, tamarind and spices. Don’t know the name but imagine the restaurant trade would know

  26. Leave a Reply

    Abby may
    18th March 2016

    I love bhabaghanoush a great tasty vegetarian dip xx

  27. Leave a Reply

    Chris @thinlyspread
    19th March 2016

    A good guac is hard to beat but I am very taken with your smoky red pepper, I love smoked paprika and will bung it in aything if given half a chance!

    • Leave a Reply

      19th March 2016

      I can’t believe I’ve only recently found smoked paprika. I’ve used paprika all my life, but never smoked and it’s wonderful stuff. Like you, I know bung it in pretty much anything 😉

  28. Leave a Reply

    Michelle Wild
    20th March 2016

    Asparagus, cream cheese, sour cream, mayonnaise and sweet chilli sauce blended together is rather nice.

  29. Leave a Reply

    Claire Ward
    20th March 2016

    Yogurt and mint with a touch of chillis

  30. Leave a Reply

    Kirsti Peters
    20th March 2016

    This is a dip that I love, it is a BlackBean Chipotle Hummous and it goes like this!
    2 cans or about 850g black beans, drained with 1/4 cup liquid reserved
    3 garlic cloves, chopped
    1/2 chipotle pepper
    1tsp Mexican spice blend or 1tbs Adobo sauce
    3 tablespoons fresh lime juice (3 to 4 limes)
    2 tablespoons olive oil
    1/4 teaspoon salt
    Bunch of fresh Corriander – as much as you please.
    Season with salt and pepper is desired.

  31. Leave a Reply

    Nat thomason
    22nd March 2016

    Sour cream and chive dip

  32. Leave a Reply

    23rd March 2016

    Ooooh I think a spicy dip would be great! Something like red mojo sauce- 2 red peppers, 4 red chillis (half desseded/half not), 1 tbsp oil, 1tbsp red wine vinegar, 1tbsp cumin, ground pepper- couple of twists from the grinder, 4 garlic cloves and then wizz in a processor. This sauce is great hot or cold!! The spiciness cooks out if you heat it up so would be better if you preferred things less spicy 🙂

  33. Leave a Reply

    Yet Another Blogging Mummy
    23rd March 2016

    I make a simple garlic dip using a soft cheese like philadelphia mixed with a tablespoon of natural yoghurt so that it is not too thick, then add 2 crushed cloves of garlic, salt, pepper, mixed herbs and a squeeze of lemon juice. I think this would be yummy with the Sweet Roasted Red Pepper with English Tomato chips.

  34. Leave a Reply

    24th March 2016

    Sour cream dip with horseradish for a lovely heat that works so well with lovely nibbles to dip

  35. Leave a Reply

    Cristín Williams
    27th March 2016

    I love a hummus type dip but with Harrisa spices reminds me of our honeymoon in Morocco chickpeas, Harrisa paste, tomato paste, garlic and lemon juice and oil

  36. Leave a Reply

    29th March 2016

    Roasted tomato and basil mixed with cream cheese makes an quick and easy dip that all my family love. Its even good as a base in salad sandwiches

  37. Leave a Reply

    Claire Thorpe
    29th March 2016

    OOhhh I love a good dip especially a quick one! My favourite is cream cheese with pesto and add some sun dried tomatoes ! delicious with crisps and Carrots mmmmm

  38. Leave a Reply

    Alison Bruce
    30th March 2016

    I love Cottage cheese and Yogurt dip. 8oz cottage cheese, 2 tbls natural yogurt, 2 spring onions chopped, 4 gherkins finely chopped, salt and pepper and a dash of tabasco sauce. Blend the cottage cheese until smooth, add yogurt, chopped onion, chopped gherkins, season to taste and add dash of Tabasco. mix all together then serve.

  39. Leave a Reply

    2nd April 2016

    Love a little cracker! I have a dip which is made from tofu, olive oil, herbs and sundried tomatoes. Hoping to write it up soon, I think it would be great with the Roasted Garlic and Mediterranean Market Deli pitta chips.

  40. Leave a Reply

    George Worboys Wright
    3rd April 2016

    I make a black bean dip which is very versatile; chunky is great for spreading on tortillas when having Mexican food like quesadillas and smooth is better for a dip. There’s rarely any left but if there is my other half likes it with a cheese sandwich! I think it would work perfectly with all the Market Deli flavours but I know my partner would love it with the Cornish Mature Cheddar deli chips! I’d prefer the Sweet Chilli with Dorset Sour Cream because I think the lime would compliment the flavours and the Sweet Roasted Red Pepper with English Tomato because the beans just love tomato & roasted peppers! I really want to try some now 🙂

    1 teaspoon rapeseed oil
    1/2 red onion, finely chopped
    1 clove garlic, minced
    1 red chilli, finely chopped
    1 can black beans in water
    1/2 teaspoon ground cumin
    1/4 teaspoon of ground coriander
    2 tablespoons crème fraîche
    Juice of 1 lime
    Pinch of salt
    Small bunch of fresh coriander, reserve some for serving.

    In a frying pan heat the rapeseed oil over medium heat. Add the onions, garlic and chilli and cook until soft but not brown, about 3-5 minutes. Add the cumin & ground coriander for the last 30 seconds. Remove from heat & set aside.

    In a saucepan empty the can of black beans including the water and cook on medium heat until the beans have absorbed the liquid and are starting to break down. Remove from the heat and blend to the consistency you prefer.

    Combine all of the ingredients together and blend briefly. Taste to check seasoning. You can add more lime juice if required which will also loosen the mixture if it’s too thick.

  41. Leave a Reply

    Rhona Welsh
    5th April 2016

    I would make a garlicy pea dip – cook some frozen peas together with two whole cloves of garlic in boiling water for 3 minutes. whizz together with some olive oil and natural yogurt. perfect for with deli pitta chips!

  42. Leave a Reply

    Steff Wyatt
    5th April 2016

    Tangy Spiced Avocado Dip

    3 avocados
    Fresh (2-3) and sundried tomatoes to taste
    Pinch of salt
    Garam masala

    Mix in a blender and serve! Delicious!!!

  43. Leave a Reply

    Anna Tuckett
    5th April 2016

    A few years, I came across an artichoke and spinach dip recipe, and it is been both my favourite, and a hit with everyone else. It is artichoke hearts, frozen spinach, parmesan, soured cream, mayo and cream cheese, salt and pepper. Not exactly slimming, so I usually only make a small amount, but absolutely delicious.

    • Leave a Reply

      5th April 2016

      Sounds fab Anna. I reckon if you use raw vegetables to dip, then you can get away with something calorific 😉

  44. Leave a Reply

    Pebble Soup
    5th April 2016

    Holly Guacamole, how are you going to choose, the comments are brilliant. Here is my favourite which is based on a classic made healthier so I presume it would apply to all the dips in the same league. Healthy Baba Ganoush aubergines
    pinches of ground cumin Juice of ½ a lemon a little oil 1 small crushed garlic clove and wait for it here comes the healthy part replace the tahini by Greek yoghurt but sprinkle generously with sesame seed

    • Leave a Reply

      5th April 2016

      Haha, yes I haven’t quite figured out how I’m going to choose yet. I’ve already seen so many I want to try.

  45. Leave a Reply

    Lorna Ledger
    6th April 2016

    Slow cooker Chilli dip -YUMMY – Ingredients — 2 cans of chilli with kidney beans – 2 packs of cream cheese – 1 cup chunky salsa – 1 half can of stewed beef – Pop in the slow cooker on a low heat– ready in 2 hours — It’s yummy – you can add Chilli powder, Paprika, garlic to taste, and you can also sprinkle cheese on top when it is ready

  46. Leave a Reply

    6th April 2016

    Tomato and Lime with a slight hint of chilli

  47. Leave a Reply

    Susan B
    10th April 2016

    I put drained canned butter beans in the blender with a bit of sour cream, parsley and a dash of lemon juice and lemon rind.

  48. Leave a Reply

    Lou Taylor
    10th April 2016

    Beetroot and chilli houmous for an earthy spicy dip with a kick!

  49. Leave a Reply

    Kristyn Harris
    11th April 2016

    Mayonnaise with garlic and crushed chilli

  50. Leave a Reply

    Sheri Darby
    11th April 2016

    Cream Cheese with garlic and cucumber

  51. Leave a Reply

    Amanda Gregory
    12th April 2016

    A Spinach dip. Ingredients: Tofu, cashew nuts, nutritional yeast, olive oil, spinach, oil, garlic, water chestnuts (optional).

  52. Leave a Reply

    Jenny B
    12th April 2016

    I like to make a classic guacamole. I mash 2 medium avocados, with a finely chopped red onion, a teaspoon of lemon juice, a teaspoon of lime juice and half a teaspooon of chilli- delicious!

  53. Leave a Reply

    12th April 2016

    I would do a spicy yogurt dip. Use greek yogurt, add salt, paprika, chillipowder if you like it spicy and garlic (use roasted garlic for an extra flavour nuance) to taste. Dip to your liking.

  54. Leave a Reply

    Jill Ashton
    13th April 2016

    Simple Mint Pea Dip, just blend peas, lemon juice. mint and tahini. Great with raw veggies or pita

  55. Leave a Reply

    Emma Schofield
    13th April 2016

    Red Pepper Humous is delicious

  56. Leave a Reply

    Jayne K
    14th April 2016

    Plain Greek yoghurt, apple sauce & finely chopped fresh mint

  57. Leave a Reply

    Helen Spillett
    14th April 2016

    This is my so simple any occasion quick dip.. It does even involve and cooking! Its a soft cheese and sweet chilli dip… You need a tub of Philidelphia cheese, a bottle of sweet chilli sauce and some coriander.. simple turn out the tub, pour over the sweet chilli sauce and then chop the coriander and sprinkle over the top… I love it!

  58. Leave a Reply

    14th April 2016

    I love guacamole. I mash 2 medium avocados, with a finely chopped red onion, a teaspoon of lemon juice, a teaspoon of lime juice, half a teaspooon of chilli and it’s lovely. I have been known to add a little liquid and make it in my Nutribullet.

  59. Leave a Reply

    Fiona JK42
    14th April 2016

    One of my favourite dips is muhammara, made from walnuts, red peppers and pomegranate syrup, plus cumin and other Middle Eastern spices.

  60. Leave a Reply

    Victoria Prince
    14th April 2016

    I would make a dip using cream cheese, (deseeded) chopped tomato, black pepper and chilli flakes 🙂 I think that would go well with the Roasted Garlic with Mediterranean Herbs variety

  61. Leave a Reply

    Rennene Hartland
    14th April 2016

    Mines a Beetroot Dip, 2 garlic cloves, Crushed, lemon juice
    virgin olive oil little bit of ground coriander, ground cumin and ground sweet paprika
    sea salt, to taste, Salt and black pepper and stick it all in the blender it tastes delish

  62. Leave a Reply

    Dave Edwards
    14th April 2016

    Would have to be guacamole with coriander and spring onions

  63. Leave a Reply

    15th April 2016

    Beetroot & Yogurt Dip with Goat Cheese & Hazlenuts would go well with any Mediterranean or Middle Eastern flavoured Chips I think. You need 6 (1 1/2 lbs) beetroots
    1 tsp garlic
    1 small red pepper
    1 cup plain Greek yogurt
    3 tbsp virgin olive oil
    1 1/2 tbsp maple syrup
    1/4 cup roasted skinned hazelnuts
    2 tbsp goat cheese
    mince/crumble the Goats Cheese, Mince, Garlic & Red Pepper.
    Roast the Beetroot at 350 degrees covered in foil for 1 hour. Cool and cut into wedges.
    Add the garlic, pepper and yogurt with Beetroot and blend in a food processor. Stir in the olive oil & maple syrup. Drizzle the hazelnuts and goat cheese on top.
    Occasionally I do add some pomegranate seeds on top, particularly if it is a Middle Eastern taste and I can find a Pomegranate!

    Id like to try the hamper as I love this sort of snack. The Emma Bridgewater set is lovely, and Id adore visiting the Factory as its nice to see the other side of things!
    Thanks for the chance!

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