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
- 400g 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 tomato - 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.
Competition
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.
Jane Willis
15th March 2016 at 10:54 amI 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
Denise Walker
8th April 2016 at 4:09 pmRed pepper and Aubergine hummus – red peppers, garlic cloves, aubergine, chilli oil, chickpeas, tahini and sesame seeds and salt and pepper to taste
Claire Toplis
15th March 2016 at 11:01 amI would make a dip from marmalade,BBQ sauce and soy sauce and I think this would be fab with Roasted Garlic with Mediterranean Herbs
Claire @foodiequine
15th March 2016 at 12:02 pmCream Cheese, curry powder, mustard powder, tomato chutney and flaked almonds makes the most amazing dip.
Helen @ family-friends-food.com
15th March 2016 at 2:42 pmOoh yum! I love a good dip! My favourite is hot artichoke dip, made from artichokes, sour cream, mayo and parmesan, baked in the oven. Delicious!
Sophie
15th March 2016 at 2:50 pmI also love guacamole but I make it slightly differently: avocado, spring onions, chilli, lime, fresh coriander, amounts adjustable according to your preferences.
Choclette
15th March 2016 at 7:27 pmSounds good. I normally add chilli to my guacamole, but because the chips were flavoured with chilli, I thought not on this occasion.
Helen @ Fuss Free Flavours
15th March 2016 at 4:44 pmLovely recipes. I am super impressed with the Market Deli (possibly eating some as I type)! My love warm hummus covered with melted cheese.
Choclette
15th March 2016 at 7:32 pmThanks Helen. You’ve done well, ours disappeared some time ago! Cheese and hummus is something I’ve never tried before – interesting.
Angie@Angie's Recipes
15th March 2016 at 5:14 pmI can eat avocado dip or chickpea dip as the main!!
Choclette
15th March 2016 at 7:33 pmWell yes and why not Anglie. They are both delicious and so versatile too.
Stuart Vettese
15th March 2016 at 6:14 pmWhat a great selection, would love all this on Friday night with a glass or two of wine!
Choclette
15th March 2016 at 7:35 pmThanks Stuart. You don’t really need much else 🙂
Hazel Rea
15th March 2016 at 9:55 pmBlack 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.
Dom
16th March 2016 at 6:45 amI do love a dip too. Perhaps more than the main meal!! The guac for me but I’d devour the red pepper too!
Choclette
16th March 2016 at 12:52 pmI’m with you all the way Dom and guacamole is always my first choice too.
Sarojini
16th March 2016 at 7:41 amI 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!
Dannii @ Hungry Healthy Happy
16th March 2016 at 11:43 amWe often make a similar bean dip and it always goes down well at parties.
Choclette
17th March 2016 at 9:25 amAs well as tasting good, it’s nice to have a really colourful dip too.
Nadia
16th March 2016 at 1:31 pmMmm love guacamole! Both dips sound absolutely delicious 😀
Choclette
16th March 2016 at 4:58 pmThanks Nadia. Guacamole is a favourite with pretty much everyone it seems 🙂
Jo Bryan
16th March 2016 at 2:12 pmI 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.
Bintu | Recipes From A Pantry
16th March 2016 at 9:18 pmwould have to be a mash of plantain, sweet potato, sweet corn, chilli and spring onion. heaven.
Emma @ Adventures of a London Kiwi
17th March 2016 at 8:26 amThe only problem I see with this recipe is having to share it with other people in my house 😉
Choclette
17th March 2016 at 8:37 amHaha Emma, you say the nicest things 🙂
Tania Atfield
17th March 2016 at 9:13 amWe love hummous mixed with grated carrot and cumin
Wilma Jones
17th March 2016 at 9:36 amTin of tuna, cream cheese, garlic and sour cream to required constituency. This is a great hit in our house.
Tracy K Nixon
17th March 2016 at 9:43 amI 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!
Dee Dmonte
17th March 2016 at 10:08 amI make a dip from slow fried onions, spring oinion (raw) and soft cheese. Just whizz it up in the blender, it’s so tasy.
lydia
17th March 2016 at 10:16 amI found a lovely wasabi and pea dip that I’d love to be able to make myself… very green!
Eveyn Johnston
17th March 2016 at 10:31 amI 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.
Jacqueline Meldrum
17th March 2016 at 11:03 amOK so now I want dip for lunch, pity I don’t have the ingredients : (
Choclette
17th March 2016 at 1:22 pmOh pity indeed Jac, it would make a very tasty lunch.
kim wallace
17th March 2016 at 12:33 pmbeetroot and onion
Laura Moakes
17th March 2016 at 1:22 pmI’d love a nice homemade Tapenade 🙂
janet humphrey
17th March 2016 at 2:09 pmOlive and black pepper would be lovely with these crackers
Margaret Clarkson
17th March 2016 at 2:11 pmI 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.
Choclette
18th March 2016 at 11:33 amAll these lovely ideas are making me very hungry Margaret.
Paula Readings
17th March 2016 at 4:08 pmI like a Lemon-Parmesan Dip with the tomato crackers.
Heidi Roberts
17th March 2016 at 5:29 pmI love the Emma Bridgewater bowls, they really set off the freshness of the dip – bet it was tasty too!
Choclette
18th March 2016 at 11:31 amThanks Heidi. I’m delighted with the bowls and can see them getting used regularly.
Becca @ Amuse Your Bouche
17th March 2016 at 5:36 pmPitta 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 🙂
Choclette
18th March 2016 at 11:30 amI have to admit Becca, these were the first pitta chips I’d ever had and very tasty they were too.
Kim M
17th March 2016 at 8:30 pmLove greek yoghurt, coriander, cucumber, lime juice and chives.
Miranda
17th March 2016 at 9:53 pmI make a guacamole dip with a twist – avocado garlic feta and lemon – delicious! These bowls are gorgeous 🙂
Choclette
18th March 2016 at 11:28 amOoh yes, sounds delicious Miranda and the bowls really are rather lovely.
Priya
18th March 2016 at 10:47 amVery innovative.. I have never tried guacamole dip. I actually had no idea.. Will try this for sure
Choclette
18th March 2016 at 11:24 amOh 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.
Kellie@foodtoglow
18th March 2016 at 12:18 pmMmm, 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. 🙂
stephen ashdown
18th March 2016 at 7:33 pmI 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
Abby may
18th March 2016 at 8:25 pmI love bhabaghanoush a great tasty vegetarian dip xx
Chris @thinlyspread
19th March 2016 at 3:57 pmA 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!
Choclette
19th March 2016 at 7:48 pmI 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 😉
Michelle Wild
20th March 2016 at 12:14 amAsparagus, cream cheese, sour cream, mayonnaise and sweet chilli sauce blended together is rather nice.
Claire Ward
20th March 2016 at 7:09 amYogurt and mint with a touch of chillis
Kirsti Peters
20th March 2016 at 12:56 pmThis 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.
Nat thomason
22nd March 2016 at 7:03 pmSour cream and chive dip
MissPond
23rd March 2016 at 12:12 pmOoooh 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 🙂
Yet Another Blogging Mummy
23rd March 2016 at 8:05 pmI 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.
GLENDA HANKS
24th March 2016 at 7:33 pmSour cream dip with horseradish for a lovely heat that works so well with lovely nibbles to dip
Cristín Williams
27th March 2016 at 7:12 pmI 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
Veegee
29th March 2016 at 12:26 pmRoasted 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
Claire Thorpe
29th March 2016 at 2:23 pmOOhhh 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
Alison Bruce
30th March 2016 at 2:11 pmI 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.
Ayse
31st March 2016 at 9:23 amBalsamic onion humous dip. Yum!
Janice
2nd April 2016 at 4:10 pmLove 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.
George Worboys Wright
3rd April 2016 at 6:31 pmI 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 🙂
Ingredients
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.
Method
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.
Rhona Welsh
5th April 2016 at 2:26 pmI 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!
Steff Wyatt
5th April 2016 at 2:56 pmTangy 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!!!
Anna Tuckett
5th April 2016 at 5:50 pmA 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.
Choclette
5th April 2016 at 8:21 pmSounds fab Anna. I reckon if you use raw vegetables to dip, then you can get away with something calorific 😉
Anna Tuckett
5th April 2016 at 5:51 pmA few years ago…:-)
Pebble Soup
5th April 2016 at 6:13 pmHolly 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
Choclette
5th April 2016 at 8:19 pmHaha, yes I haven’t quite figured out how I’m going to choose yet. I’ve already seen so many I want to try.
Lorna Ledger
6th April 2016 at 4:30 pmSlow 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
JOANNA TERRY
6th April 2016 at 10:45 pmTomato and Lime with a slight hint of chilli
Susan B
10th April 2016 at 12:34 pmI put drained canned butter beans in the blender with a bit of sour cream, parsley and a dash of lemon juice and lemon rind.
Lou Taylor
10th April 2016 at 9:44 pmBeetroot and chilli houmous for an earthy spicy dip with a kick!
Kristyn Harris
11th April 2016 at 5:03 pmMayonnaise with garlic and crushed chilli
Sheri Darby
11th April 2016 at 10:37 pmCream Cheese with garlic and cucumber
Amanda Gregory
12th April 2016 at 1:13 pmA Spinach dip. Ingredients: Tofu, cashew nuts, nutritional yeast, olive oil, spinach, oil, garlic, water chestnuts (optional).
Jenny B
12th April 2016 at 6:17 pmI 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!
M
12th April 2016 at 7:26 pmI 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.
Jill Ashton
13th April 2016 at 9:08 amSimple Mint Pea Dip, just blend peas, lemon juice. mint and tahini. Great with raw veggies or pita
Emma Schofield
13th April 2016 at 7:38 pmRed Pepper Humous is delicious
Jayne K
14th April 2016 at 12:03 amPlain Greek yoghurt, apple sauce & finely chopped fresh mint
Helen Spillett
14th April 2016 at 7:15 amThis 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!
Gilla01
14th April 2016 at 2:21 pmI 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.
Fiona JK42
14th April 2016 at 8:44 pmOne of my favourite dips is muhammara, made from walnuts, red peppers and pomegranate syrup, plus cumin and other Middle Eastern spices.
Victoria Prince
14th April 2016 at 9:40 pmI 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
Rennene Hartland
14th April 2016 at 9:53 pmMines 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
Dave Edwards
14th April 2016 at 10:04 pmWould have to be guacamole with coriander and spring onions
LINDSEY CLARK
15th April 2016 at 12:05 amBeetroot & 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!