3 Easy Chip Dipping Recipes That Will Rock Your Party! [Photos]

I'm no expert in cooking but I watch a lot of cooking shows. There's just something interesting about watching other people doing all the work while you stare at the screen and salivate. Lols, just kidding. I would love to cook more often but I guess I'm a typical Gen-Y constantly being so caught up with work and life that I used it as an excuse for my own lazyness. 

Thus, these 3 dipping recipes is going to knock your socks off! It's so easy yet delicious, perfect to serve for a game night or even a slumber party. Read on if you want to know how. 

#1 Curried Cream Cheese Dipping

Ingredients:

• 250ml tub cream cheese (softened to room temperature)
• 1 tbsp curry powder (more if you love spicy)
• 1/2 tsp lemon zest (finely chopped)
• Salt and pepper to taste
• Mission Chips suggestion - Tomato flavour

How to: 

1. Just mix all the ingredients together. 
2. Adjust amount of curry powder, salt and pepper according to taste. 

I'm not a cream cheese person but my tastebuds are actually quite welcoming to this mixture. It taste quite good in fact and the easiest among all three recipes. This mixture pairs extremely well with the tomato flavoured chips. The slight sweetness from the chips complement well with the tangy and salty cheese mixture. 

Tips: 

• Make sure the cream cheese is truly softened. 
• Mix it in batches. I was too ambition mixing everything at once, what a workout. 
• Mix it in a big bowl. Don't be too cocky like me mixing it in a small tupperware, it can get messy. 
• Best serve immediately, it will last 1-2 weeks past expiration date if refrigerated. So know when it expires. 

 #2 Tomato and Coriander Dip

Ingredients: 

• 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 tsp mustard seeds
• 4 ripe tomatoes
• 4 tbsp olive oil
• 1 clove garlic (finely pounded)
• 1 tbsp gula Melaka (pounded)
• 5 fresh curry leaves (finely sliced)
• 1 tsp fish sauce
• 1 tbsp fresh coriander leaves (chopped)
• 1 red chilli (finely diced)
• Salt and pepper to taste
• Mission Chips suggestion - BBQ flavour

How to: 

1. Dry roast coriander and cumin seeds in a pan until they starts to pop. Then grind finely with a pestle and mortar. 
2. Roughly run through your knife on the skins of the tomatoes making 'X' symbols. Then throw them into a pot of boiling water to blanch the tomatoes until the skins starts to peel. 
3. Drain the tomatoes and place them into an ice bath immediately. 
4. Roughly peel the tomato skins, remove the woody parts and roughly chop the tomatoes. 
5. Mix the rest of the ingredients in a bowl. Salt and pepper to taste.
6. At this point, you can choose to: 

• blend them into a smooth, runny paste (puree) then thicken it by heating it up.
• drain the excess juice and leave the bite-size tomatoes pieces as dipping.
• or heat it up in a pot, let the juice reduce and thickens with bite-size tomato pieces.

 Pounding gula Melaka

Pounding cumin and coriander seeds after dry roasted in pan

Ninja slashing 'X' all over my tomatoes

Ice bath after being soaked in boiling water. This will make tomato skin peel easily.

Roughly chop them, no artistic skills needed

 At first I thought no way I'm gonna dip my chips into this watery mixture. Looks disgusting and nothing like a chip dipping! But don't worry, it's normal. So from here you can choose to either drain the juices, puree the mixture or reduce the juice over heat to thicken it up.

Tadaa. This recipe looks like a lot of work but it's really not after you've got all your preparation done. It results in a sweet and earthy taste, extremely aromatic thanks to the spices. I almost thought this was a fail recipe because of the amount of water it produce when I finally mixed everything but thanks to all my cooking lessons from the idiot box, I came up with three solutions. One, blend the mixture to get a runny puree then reduce the juice over heat, the puree will thicken up and make a smooth dipping. Two, heat the mixture up over heat to thicken up the watery juice, this will give you a nice slightly thicken sauce while maintaining the flavourful chunky chopped tomatoes as dipping. Three, just simply drain the juice and leave the juicy and tasty tomato chunks to munch as dipping. All these depending on what kind of dipping texture you want. 

Although I was using hot and spicy Mission Chips flavour in the picture, I highly suggest to enjoy this dipping with the BBQ flavour chips as the smokey-ness of the BBQ chips tasted heavenly with this sweet tomato dipping. Think of it as like when you barbecue meat, the coriander and cumin spices somewhat brings out a nice Asian aroma and taste to the dish. 

Tips: 

• Try to drain as much water from the tomatoes before placing it into the final mixing bowl with the rest of the ingredients. 
• Adjust the heat of this dipping with the amount of chilli you use. 
• If you decided to drain the juice and leave the tomatoes, I would suggest leaving the tomatoes soaking in the juice for about 15-20 minutes to allow the tomatoes absorb as much flavour from the mixture before draining. 
• You can also choose to put a bit of diluted corn starch to speed up the juice thickening process. 
• Best to keep refrigerated before serve. 

#3 Chicken Satay Dip

Ingredients:

• 3 tbsp cooking oil
• 1/2 tsp tumeric powder
• 1 stalk lemongrass (sliced and pounded) 
• 3 cloves garlic (pounded)
• 200g minced chicken meat
• 1 1/2 cups pasembur (satay) sauce
• Salt to taste
• Mission Chips suggestion: Original flavour

How to: 

1. Heat oil in a wok and saute tumeric powder, lemongrass and garlic until fragrant.
2. Season chicken with salt.
3. Add chicken meat and stir-fry till meat 70%-80% cooked.
4. Add pasembur (satay) sauce and let the sauce reduce according to preference. Here you can choose to thicken the sauce or completely reduce the sauce as dipping. 

Pasembur (satay) powder on left and garlic, lemongrass and tumeric on right.

Mix pasembur powder with water. This is a bit too thick, I'd added more water at the end to reduce it over heat so the chicken will taste better. 

Saute garlic, lemongrass and tumeric

Dump meat in

Meat almost cooked

Reducing pasembur (satay) sauce

I chose to have them almost dry

and finally, serve it. Yums!

If you love satay sauce, you will love this recipe. This dipping taste awesomely nutty and sweet, extremely delicious. Thus, because satay sauce itself comes with such heavy flavour, I highly suggest to try this dish with an original flavoured tortilla chips. Heck, you can even wrap this in a tortilla flatbread with some lettuce, tomato and more satay sauce. 

To be completely honest, I didn't really follow the actual measurements given because I wanted to make a smaller batch. So I roughly reduce all ingredients by half but do note that the measurements given above are accurate. 

Tips:

• You can also switch this recipe up by using other meats. 
• I've decided to chop my garlic and lemongrass instead of pounding because I was lazy. 
• Just add about 1:1 1/2 ratio of satay powder to water. Roughly will do, we are going to reduce them in the wok anyway
• Best serve immediately, when it's still hot. 

What do you think about my dippings? 

*This is a collaboration with Mission Tortilla Chips and few packets of Mission chips was given but I was not paid to write this blogpost. In fact, feel free to try these recipes with other chip brands*
xo, 

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