My Favourite New Chip & Dip Combos (with recipes!)

Chips and dip are a kiwi classic when it comes to everyday entertaining, and there are literally endless options on what can be made and devoured. I definitely have a sweet tooth over savoury, but chips are one of those things that, when opened, will be gone in seconds if they're as delicious as these two flavours below are. Eta has released 4 new chip flavours to sit alongside the current range; Sriracha Chilli and Quinoa & Chia Corn Tapas, and  Peking Duck and Cheddar with Black Pepper Deli Cut Chips.

Plus like I mentioned earlier, what's better with chips than dip?! So I decided to create two dips to pair with the Peking Duck flavour (because who doesn't love Peking Duck) and the Quinoa & Chia.

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Up first, here is my Five Spice Yoghurt dip to pair with the ETA Uppercuts Peking Duck chip. This chip PACKS in the flavour, and I was genuinely so surprised and impressed at how similar these taste to the real thing. They have the meatiness that duck has, along with a slight sweet undertone from the five spice - they are SO freaking good; but that's where the challenge came in. Being such a flavour bomb, I knew the dip needed to balance the flavours in the chip so that they would work in perfect harmony. 

With that in mind, I created this Five Spice Yoghurt dip, which I think is the ideal pairing! Thinking similar to an Indian style raita, I used a yoghurt base with grated cucumber, spring onions, coriander, rice wine vinegar and five spice which gives a cooling, tangy but slightly sweet result.

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Five Spice Yoghurt Dip

• 400g Greek yoghurt
• 1 spring onion, thinly sliced
• 1/3 cucumber, deseeded
• 1/2tsp five spice powder
• 2tsp rice wine vinegar or lemon juice
• 1/4 cup coriander, roughly chopped
• S&P 

Method

1. In a bowl, combine the yoghurt and spring onion. 
2. Use a grater to grate the cucumber, then using your hands squeeze as much liquid as possible from the cucumber then add to the yoghurt. 
3. Add the remaining ingredients and mix well. Season to taste, stir to combine and store covered in the fridge until required. 

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Next are the ETA Uppercuts Quinoa & Chia chips! These have a great, slightly firmer texture due to the quinoa and chia, and have a lightly salted finish which works well with a variety of flavours. I've always wanted to create a baked dip, and found this the perfect opportunity to do so as I knew the chip would hold together well with the thicker consistency of this dip! I created a Baked Caramelised Onion & Cheddar Dip, which is the ideal nibble to sit down to after a long day at work.  

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Baked Caramelised Onion & Cheddar Dip

• 3 onions, thinly sliced
• 1tbsp butter
• 1tbsp olive oil
• 1/4 cup white wine or light beer
• 3 garlic cloves, roasted
• 250g cream cheese, softened
• 3/4 cup sour cream
• 1/4 single cream
• 100g cheddar cheese, grated
• 1 spring onion, finely sliced
• S&P

Method

1. In a pan, cook the onions in the butter and oil over a low - medium heat until softened and golden/caramelised. Pour in the white wine and cook for a further 5-10 minutes or until the wine has evaporated and the pan has been deglazed. Set aside to cool. 
2. Once the onions have cooled, place them onto a chopping board and roughly chop along with the garlic to create smaller pieces.
3. In a separate bowl, whisk together the cream cheese, sour cream, cream, cheddar cheese and spring onion. Stir in the cooked onion & garlic, season to taste then transfer into baking dishes. Top with more grated cheese if desired, then bake in the oven at 200 degrees for 15-20 minutes or until the cheese is golden on top. 
4. Leave to sit for 5 minutes and finish with extra spring onions if desired. 

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What is your ultimate chip and dip combo?! To be into win a $50 Countdown voucher to make your own delicious dips, comment below with which chip flavour you would like to try first! Competition ends August 10th 2016, open to NZ residents only. 

Rhiannon x

#openupinteresting

Thanks to Eta Uppercuts for making this post possible, all recipes and opinions are my own.