Kettle Chip and Dip Pairing Guide

Three quick and easy dip recipes to serve with Kettle chips. 

This post is sponsored by Kettle Brand Chips.

Grab your party hats and let’s start dipping! First, let’s talk potato chips. I don’t think I’ve ever met anyone in my life that doesn’t enjoy a good potato chip. They are one of life’s greatest indulgences and I can’t imagine a world without them.

With that being said, a great potato chip is serious business to me. They have to boast a certain level of thickness and crunch factor. They also have to be made with quality ingredients and actually taste like a potato. 

When Kettle Chips asked if I’d like to create a fun tailgating recipe to share with you, I was on board immediately! Not only does Kettle Brand make the best tasting potato chip out there (in my humble opinion), but they are committed to sustainability and using only the best ingredients. 

After brainstorming and snacking, I came up with the idea for this Kettle Chip and Dip Pairing Guide! The potato chip equivalent of a wine and cheese pairing if you will.

If you’ve ever stumbled upon the snack aisle of your grocery store, you know that Kettle has some of the most creative potato chip flavors out there. I ended up choosing three for today’s dip pairing guide, but it was a hard decision.

In the end, I chose a few favorites: pepperoncini, backyard barbeque, and jalapeño.

Toady I’m sharing three easy dip recipes to compliment each chip. Each dip takes just 15 minutes to prepare. 

• 15-Minute Black Bean Dip – paired with the backyard barbeque chips! A fresh and light play off of classic barbeque beans.
• Feta and Pepperoncini Tzatziki Dip – paired with the pepperoncini potato chips! This yogurt-based dip is inspired by my favorite gyro ingredients.
• Chunky Guacamole Dip – to be pared with the (hot and spicy) jalapeño chips! I love a spicy homemade guacamole and this deconstructed version is so much fun.

Kettle Brand Chips are thick, crunchy, and sturdy enough to be dipped into each of these dips with no breakage. There is nothing worse than dipping a flimsy chip into a dip only for it to break halfway through the process, am I right?

Each of these potato chips have different flavor profiles and are addictive in their own right, but even more special (f that’s even possible) when paired with these homemade dips.

I was particularly enamored with the pepperoncini potato chips, which reminded me of a subtle and more nuanced salt and vinegar chip (I’m a salt and vinegar fanatic, if you didn’t know!).

This chip and dip spread would be an amazing and impressive addition to your next tailgating party! 

All of these homemade dip recipes are light, fresh, and can be prepped in advance. If you are preparing the chunky guacamole dip, squeeze lime juice over the surface and cover tightly with plastic wrap to reduce oxidation. 

Kettle Chip and Dip Pairing Guide

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Yield: 2 Cups (Per Recipe)

Prep: 20 minutes minutes

Total: 20 minutes minutes

Three easy homemade dip recipes (Black Bean Dip, Feta and Pepperoncini Tzatziki Dip, and Chunky Guacamole) to serve with Kettle chips. 

Ingredients

15-Minute Black Bean Dip:

• 1 tablespoon extra virgin olive oil plus more for drizzle
• ½ large red bell pepper cored and finely diced (reserve 1 tablespoon)
• ¼ medium red onion finely diced (reserve 1 tablespoon)
• ½ teaspoon ground cumin
• 1 (15-ounce) can black beans drained and rinsed
• juice of 1½ limes
• ¼ teaspoon paprika
• 1 tablespoon freshly chopped cilantro leaves
• kosher salt
• freshly ground black pepper
• 2 scallions green ends only, thinly sliced
• Kettle Brand Backyard BBQ Potato Chips

Feta and Pepperoncini Tzatziki Dip:

• ¼ large English cucumber peeled (roughly 3 ounces)
• 1 cup whole fat plain yogurt
• 2-3 small Greek pepperoncini peppers seeded and finely diced, plus 1-2 for garnishing
• 2 teaspoons pepperoncini brine
• zest of 1/2 lemon, plus 1 teaspoon lemon juice
• 1 small garlic clove finely grated
• 2½ ounces feta cheese crumbled
• 1 tablespoon roughly chopped dill fronds
• kosher salt
• freshly ground black pepper
• Kettle Brand Pepperoncini Potato Chips

Chunky Guacamole:

• 2 large ripe Haas avocados halved, pitted, and peeled
• juice of 1½ limes
• 1 small Roma tomato seeded and diced
• ¼ medium red onion finely diced (roughly ¼ cup)
• ¼ cup roughly chopped fresh cilantro leaves
• kosher salt
• freshly ground black pepper
• Kettle Brand Jalapeño Potato Chips for dipping

Instructions 

15-Minute Black Bean Dip:

• Heat the olive oil in a small non-stick skillet over medium heat. Add the chopped bell pepper and red onion (reserve 1 tablespoon of each and set aside for garnishing later) and sauté for 5 to 7 minutes, stirring frequently, until the vegetables are have softened and the onion is slightly translucent. Add the ground cumin and saute for an additional 1 to 2 minutes, or until fragrant. Remove from heat and allow to cool slightly.
• In a large food processor, combine the rinsed and drained black beans, 2 tablespoons (30 mL) water, lime juice, and paprika and pulse until mostly smooth. Place the mixture in a serving bowl and stir in the cooked bell pepper and onion mixture, the reserved chopped pepper and red onion, and fresh cilantro.
• Season to taste with salt and pepper (dip the Kettle Brand Backyard Barbeque chips into the dip to determine any additional seasoning, as the chips are salted). Garnish with sliced scallions, a pinch of paprika, and drizzle of olive oil.

Feta and Pepperoncini Tzatziki Dip:

• Using a box grater, coarsely grate the cucumber. Place the grated cucumber in a clean kitchen towel, twist, and squeeze over a sink to discard an excess moisture. Coarsely chop the grated cucumber and place in a medium mixing bowl.
• Add the yogurt, chopped pepperoncini pepper, brine, lemon zest and juice, garlic, and combine. Gently fold in the dill and crumbled feta, and season to taste with salt and pepper (dip the Kettle Brand Pepperoncini chips into the dip to determine any additional seasoning, as the chips are salted).
• Place in serving bowl and garnish with dill sprigs and 1-2 small whole pepperoncinis.

Chunky Guacamole: 

• Place the pitted and peeled avocado halves in a medium bowl and toss with the lime juice. Using a fork, mash the avocado until mostly smooth with some chunks (depending on your texture preference).
• Gently fold in the chopped tomato, red onion, and chopped cilantro. Season to taste with salt and pepper (dip the Kettle Brand Jalapeño chips into the dip to determine any additional seasoning, as the chips are salted).
• Place in a serving bowl and garnish with chopped cilantro.

Serving: 1serving, Calories: 230kcal, Carbohydrates: 32g, Protein: 7g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Cholesterol: 8mg, Sodium: 658mg, Fiber: 7g, Sugar: 11g

Author: Laura / A Beautiful Plate

Course: Dips and Spreads

Cuisine: American

This post is brought to you by Kettle Brand Chips. Thank you for supporting brands that inspire me in the kitchen and allow me to share my passion for great food!