Chipoys Dip Pairing Party

Chipoys Dip Pairing Party

1. Green on Green

Flavor: Chipoys Verde
Dip: Creamy Avocado Jalapeño Dip

Ingredients:

  • 1 ripe avocado

  • 1/2 cup plain Greek yogurt

  • 1 small jalapeño (seeded for less heat)

  • 1 clove garlic

  • Juice of 1 lime

  • Handful of fresh cilantro

  • Salt to taste

Instructions:

  1. Add all ingredients to a blender or food processor.

  2. Blend until smooth and creamy.

  3. 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:

  • 1 block (8 oz) feta cheese

  • 3 tablespoons plain Greek yogurt

  • 1 tablespoon olive oil

  • 1 tablespoon hot honey (plus more for drizzling)

  • Optional: crushed pistachios or chili flakes for garnish

Instructions:

  1. Blend feta, Greek yogurt, and olive oil in a food processor until whipped and smooth.

  2. Stir in hot honey or drizzle on top after plating.

  3. 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:

  • 1/2 cup sour cream

  • 2 tablespoons chamoy

  • Juice of 1/2 lime

  • 1/4 teaspoon Tajín (plus more to taste)

  • Optional: lime zest for garnish

Instructions:

  1. Stir together sour cream, chamoy, lime juice, and Tajín until fully combined.

  2. Taste and adjust for balance — more chamoy for tang, more Tajín for spice.

  3. 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:

  • 1 cup shredded sharp cheddar

  • 1/2 cup whole milk

  • 1/4 cup cream cheese

  • 1/2 cup roasted red peppers (jarred or homemade)

  • 1/4 teaspoon smoked paprika

  • Salt to taste

Instructions:

  1. Blend roasted red peppers until smooth.

  2. In a saucepan over medium heat, melt cream cheese with milk.

  3. Stir in cheddar and pepper puree. Add paprika and salt.

  4. Cook until melted and smooth, stirring constantly.

A smoky, cheesy dip to match the bold heat of Tapatío-flavored chips.

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