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Best guacamole, sun-dried tomato dip, and chip dip recipes.

Three times the fun!

By James McNair and Jeffrey Starr |

Chips with a Trio of Dips

family game night recipe chips with a trio of dips

Serving Size:

Serves 6

Ingredients:

Sun-Dried Tomato Dip

  • 8 ounces cream cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup drained and finely chopped oil-packed sun-dried tomatoes
  • 1 tablespoon tomato paste, preferably sun-dried
  • 1/4 cup coarsely chopped basil leaves
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/4 teaspoon freshly ground black pepper

Herbed Crème Fraîche Dip

  • 8 ounces crème fraîche
  • 8 ounces cream cheese
  • 2 teaspoons finely grated fresh lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh tarragon
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Minced fresh chives, tarragon, and parsley, for sprinkling

Guacamole

  • 2 ripe California Hass avocados
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons chopped pickled jalapeño chiles
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 1/4 cup finely chopped vine-ripened tomato
  • 1/4 cup finely chopped white onion
  • 1/2 teaspoon kosher or coarse sea salt
  • Chips, for serving

Method:

To make the tomato dip, combine all the ingredients in a food processor and process until well blended. Taste and add more hot sauce, salt, and pepper, if desired. Cover and refrigerate until well chilled.

To make the crème fraîche dip, combine the crème fraîche, cheese, lemon zest, lemon juice, and salt in a food processor and process until well blended. Transfer to a bowl and fold in the chives, tarragon, and parsley. Taste and add more salt, if desired. Cover and refrigerate until well chilled. Sprinkle with the minced herbs just before serving.

To make the guacamole, scoop the avocado flesh into a bowl. Add the lime juice, chiles, garlic, and cilantro and run a table knife repeatedly through the avocado to get a smooth, yet slightly chunky, texture. Stir in the tomato, onion, and salt. Taste and add more lime juice, chiles, and salt, if desired. If not serving immediately, place plastic wrap directly onto the surface of the guacamole, sealing out air as much as possible to prevent oxidation and discoloration, and refrigerate for up to a few hours.

To serve, transfer each dip to a serving bowl and surround the bowls with plenty of chips.

Notes:

Reprinted with permission from Burger Parties: Recipes from Sutter Home Winery’s Build a Better Burger Contest by James McNair and Jeffrey Starr, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.

Photography by Dan Mills, copyright © 2010 Sutter Home Family Vineyards

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James McNair and Jeffrey Starr

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