1. Green on Green
Flavor: Chipoys Verde
Dip: Creamy Avocado Jalapeño Dip
Ingredients:
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1 ripe avocado
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1/2 cup plain Greek yogurt
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1 small jalapeño (seeded for less heat)
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1 clove garlic
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Juice of 1 lime
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Handful of fresh cilantro
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Salt to taste
Instructions:
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Add all ingredients to a blender or food processor.
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Blend until smooth and creamy.
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Taste and adjust seasoning as needed. Chill before serving.
Pairs perfectly with the herbal, tangy notes of Chipoys Verde.
2. Sweet Heat Whip
Flavor: Chipoys Honey Jalapeño
Dip: Whipped Feta with Hot Honey
Ingredients:
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1 block (8 oz) feta cheese
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3 tablespoons plain Greek yogurt
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1 tablespoon olive oil
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1 tablespoon hot honey (plus more for drizzling)
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Optional: crushed pistachios or chili flakes for garnish
Instructions:
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Blend feta, Greek yogurt, and olive oil in a food processor until whipped and smooth.
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Stir in hot honey or drizzle on top after plating.
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Garnish with optional toppings and serve chilled.
The salty-sweet-spicy combo complements the honey jalapeño kick.
3. Tang Bang
Flavor: Chipoys Chili Limón
Dip: Chamoy Lime Sour Cream Dip
Ingredients:
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1/2 cup sour cream
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2 tablespoons chamoy
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Juice of 1/2 lime
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1/4 teaspoon Tajín (plus more to taste)
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Optional: lime zest for garnish
Instructions:
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Stir together sour cream, chamoy, lime juice, and Tajín until fully combined.
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Taste and adjust for balance — more chamoy for tang, more Tajín for spice.
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Chill and serve with lime zest on top.
This dip cuts the heat while boosting the chip’s bright tang.
4. Blazing Bold
Flavor: Chipoys Tapatío
Dip: Roasted Red Pepper Queso
Ingredients:
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1 cup shredded sharp cheddar
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1/2 cup whole milk
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1/4 cup cream cheese
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1/2 cup roasted red peppers (jarred or homemade)
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1/4 teaspoon smoked paprika
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Salt to taste
Instructions:
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Blend roasted red peppers until smooth.
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In a saucepan over medium heat, melt cream cheese with milk.
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Stir in cheddar and pepper puree. Add paprika and salt.
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Cook until melted and smooth, stirring constantly.
A smoky, cheesy dip to match the bold heat of Tapatío-flavored chips.
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