Up Your Dips ‘n Chips Game
At a ‘bring ‘n braai’ it’s normally quite well structured and planned as to who brings what besides the meat: salads, potato bake, garlic bread, dessert and of course several packets of chips and dips and other snacks. Most people will have a signature dish that they love to make and often get requests for.
Providing chips ‘n dips at a braai or party can seem like the easy option. All you have to do is buy some packets of chips, a couple of tubs of dip and you’re done. And that’s fine if you’re at a varsity braai, but beyond that we need to make a bit more effort. Posh chips and transferring your dip from the plastic tub to the bowl doesn’t count.
South Africans are competitive by nature, so if you rock up to a braai and everyone else has bought lavish desserts, elaborate side dishes, lovely cheesy garlic bread and the best local wines, your ‘vaal ou pakkie chips en dip’ will look very sad indeed.
The Dippers
Firstly, the chips. Sturdy chips such as nachos, corn chips and crinkle cut chips are best for scooping. Vegetable chips made from beetroot and sweet potato can also be fun and make a colourful addition. Stick to fairly classic flavours so that the dip can be the star. Bread sticks and pretzels can also fall into this category and make a nice change from chips. They are robust enough to dip and have a mild, salty flavour.
Raw veggies, or crudités are also perfect for dipping. They add a nice fresh contrast in colour and texture. My favourites are: baby carrots, cucumber sticks, red pepper strips, baby corn, sugarsnap peas, celery and baby gem lettuce leaves.
The Dips
These are a nice variety of cheesy, meaty, creamy and vegetable dips, so something for everyone. Most of them can be made ahead of time, just keep well covered and chilled.
Cheese and Beer Fondue
This dip is served hot and bubbling and is a punchier version of a classic Swiss fondue. In a pot, melt 2tbsp of Kerrygold Butter. Add 3tbsp of plain flour and whisk until you get a paste. Take the pan off the heat and gradually whisk in 3/4 cup milk until smooth. Add in 1/2 cup of beer, 1tsp Dijon mustard and 1 crushed clove of garlic. Return the pot to the hob on a medium heat and stir until thick and bubbling. Mix in 3 cups of grated Kerrygold Cheese, one cup at a time until completely melted. Season with salt, pepper, and paprika. The fondue can be reheated gently in the pot or in the microwave in 30 second bursts. Good crusty bread is delicious as the dipper or pieces of cooked sausage of viennas on sticks.
Biltong Dip
This dip has taken me a while to perfect as there is a shop bought brand that is really good. But I took that as a challenge until I got it right. Take 50g of biltong powder and soak it in 60ml of hot milk for 20 minutes and add a teaspoon of biltong spice (I like the extra coriander flavour). Whisk the biltong into a 250g tub of cream cheese and allow to stand for 20 minutes. If you’re fond of blue cheese, you can which in about 20g of crumbled blue cheese in too. I like the one from Fairview. This dip is best served with wheaten crackers or Provita, original flavour.
Spicy Mexican Plate Dip
This dip is presented a bit differently as you spread it out on a dinner plate. It looks fantastic and makes enough for two plates which will be demolished. Mix a 250g tub of cream cheese with a 250g tub of sour cream and 4tbsp of mayonnaise. Divide between two dinner plates and spread it into a thin layer in the middle of the plate. Sprinkle over a little Mexican fajita seasoning or whatever Mexican seasoning you can find. Finely dice four firm salad tomatoes and scatter over the creamy layer. Challenge your knife skills and very, very finely chop two green chillies and sprinkle over. Finish off with a generous amount of grated Kerrygold Cheese. I use about 200g and grate the cheese on the medium side of a box grater. Choose a fairly plain chip or crudités as the dip packs a bit of a punch.
White Bean and Sundried Tomato Dip
This is dip is super simple and most of the ingredients are in your pantry. Take a 400g can of cannellini beans and rinse them well in a colander. Shake to get rid of as much water as possible. In a food processor, blitz the beans plus 1tbsp of sundried tomato pesto, 1/2tsp dried Italian herbs, the juice of half a lemon and 1tbs of olive oil. Process until smooth, taste and season with salt and pepper and a little extra lemon juice of needed. If you like a little bit of a kick, add a pinch of cayenne pepper.
Sweet Chilli Dip
This one is so easy, it will take you five minutes to whip up. Take a 250g tub of cream cheese and whisk in two tablespoons of sweet chilli sauce. If the flavour isn’t strong enough, add a bit more sweet chilli sauce. Cream cheese can be very thick and stiff, so I thin it out with a little milk or plain yoghurt. The right consistency makes it dippable and won’t snap the chips.
South African Peppadew and Feta Guacamole
This is one of my favourite dips and was created by accident based on my favourite pizza toppings.
Take two avocados and mash the flesh up with the back of a fork. Season with salt, pepper and the juice of one lime. Mix well and scoop into a dip bowl. Sprinkle over three finely chopped mild or hot Peppadews and pour over a little of the pickling juice. Crumble over 25g of plain feta cheese. This dip goes really well with all vegetable crudités and plain or salted tortilla chips.
Article by Rozanne Stevens
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