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Does anyone know any interesting styles of chips and dip? I was kicking around the idea of doing a chicken tikka styled one but I'm not sure what the dip's base would be for that, possibly a yogurt?
Another idea included some kind of Thai lime chicken dip. I have a Thai basil plant that's recently matured but I'm at a loss for how to make a dip with a thick consistency while still keeping the chicken as a pronounced texture. I thought a peanut sauce would be good but I'm allergic. I'm also trying to stick to tortilla, potato, and pita chips.
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>>9333676
Benedictine is pretty tasty. It can be a sandwich spread or a dip for crackers. It's just cream cheese, cucumbers, and maybe some grated sweet onion.
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>>9333719
That seems interesting.
All the best dips are only about 4 or 5 ingredients total for some reason
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>>9333676
Smoked fish dip is always a hit. Cream cheese, sour cream, a bit of mayonnaise, finely chopped green onion, lemon juice, dill, garlic and parsley. I've done it with home smoked trout and salmon and it's always hammered.
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>>9333676
>but I'm not sure what the dip's base would be for that, possibly a yogurt?
Sure, just make a curry sauce with a yogurt base. Or just make normal masala. Instead of fried tortilla chips use crispy chicken skin.
>>I'm at a loss for how to make a dip with a thick consistency while still keeping the chicken as a pronounced texture.
If you want to maintain the chicken texture then just make the dip without chicken first. Puree it. Then add your chicken afterward.
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