Valentine’s Recipes: Kettle Chips’ Dips

Valentine’s Recipes: Kettle Chips’ Dips

New research recently revealed that most of us will be spending Valentine’s Day with a group rather than just as a couple so if you’re the one entertaining then these dips will be perfect.

There are a variety of flavours to try out and all are super easy to make!

Here’s what you’ll need and how to make them –

Yogurt Dip

Ingredients:

150g Kettle® Chips - Sea Salt with Crushed Black Peppercorns

350g Natural Greek Yoghurt (Plain)

75g Fresh Seedless White Grapes (Chopped)

50g Shelled Walnut quarters

1 Banana

1 tsp Sugar

1 tsp Freshly Ground Cumin Seeds

¼ tsp Chilli Powder or Paprika

Salt to taste

Method:

Place the yoghurt in a chilled bowl. Add the freshly chopped grapes and quarters of walnuts. Slice the banana directly into the mixture and fold in gently before the banana turns brown. Add the sugar, salt and ground cumin and gently mix together. Chill and just before serving sprinkle on the chilli powder or paprika.

Place the Sea Salt & Crushed Black Pepper Kettle Chips in a serving dish, serve and watch them disappear.

Stilton Dip

Ingredients:

1 x 150g Lightly Salted KETTLE® Chips

100g Blue Stilton Cheese

75g Full Fat cream cheese

1 level tbsp Spring Onion, finely chopped

2 tsp Lemon Juice

4 tbsp Sour Cream

Salt & Black Pepper

Spring Onion curls to garnish

Method:

Arrange the Lightly Salted KETTLE® Chips in a dish. Place the cream cheese into a bowl, crumble the Stilton cheese on top and blend together. Slowly add the sour cream and lemon juice. Finish off with the spring onion and season to taste. Cover and leave to stand in the refrigerator. Garnish with the spring onion curls.

Smoked Mackerel and Watercress Dip

Ingredients:

1 x 150g Lightly Salted KETTLE® Chips

350g Smoked Mackerel

1 Lemon

150ml Double Cream

150ml Cream Cheese

25g Watercress

Pinch of Nutmeg

1 tsp English Mustard

Milled Salt & Black Pepper

Method:

Arrange Kettle Chips in a bowl.

Remove the skin from the mackerel.

Thoroughly wash and drain the watercress then chop fairly finely. Put the mackerel and juice of the lemon into a food processor and briefly blend. Place th mackerel into a bowl and add the cream cheese, English mustard and nutmeg and mix well together. Season with salt and black pepper to taste and finish off with the double cream, mix and lastly fold in the watercress.

Cover and leave to stand in the refrigerator.

Pecan Dip

Ingredients:

1 x 150g Mature Cheddar & Red Onion KETTLE® Chips

3 oz Full Fat Cream Cheese

2/3 tbsp Natural Yoghurt

Worcester Sauce

1 oz Chopped Raisins

2 oz Chopped Pecans

Salt and Black Pepper

Method:

Arrange Kettle Chips in a bowl.

Place the cream cheese into a bowl and soften. Slowly add the yoghurt. Mix in the raisins, pecans and a little Worcester Sauce. Season to taste. Cover and leave to stand in the refrigerator until ready to serve.

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