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Out-of-the-box ideas for "dips" to accompany unsalted tortilla chips?

I'm going to be serving a spread of munchies, and I've got a ton of unsalted tortilla chips.

I'm trying to avoid the general tried-and-true salsas, guac, sour cream, cheese, etc. concoctions.

Trying to go out-of-the-box, if you will.

So far, I've go the following lined up for "dips"

- Salmon roe
- Pickled fennel bulb relish
- Pureed caramelized onions and anchovies
- Pureed roasted garlic with capers

Any ideas? -thanks.

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  1. bit of good oil-packed canned tuna mixed with minced pimento stuffed olives with fennel fronds chopped up on top, lemon zest.
    smoked oysters over cream cheese
    egg salad with toasted cumin
    chopped tuna crudo with minced jalapenos
    black bean puree with a slice of caramelized plantain and a dollop of crema

    1 Reply
    1. re: mariacarmen

      chopped tuna crudo with minced jalapenos

      Along the same lines, ceviche is definitely on the table now.

    2. how strong is the corn flavor in the chips? that could really impact the way the flavors play together.

      2 Replies
      1. re: goodhealthgourmet

        It's not very strong. A faint sweetness.

        1. re: ipsedixit

          ok. random thoughts...

          - curried roasted squash puree
          - blue cheese & bacon
          - goat cheese & pesto (sun-dried tomato or standard)
          - crab guac (i know you said no guac, but love corn + crab + avocado)
          - shredded pork with salsa verde or salsa rioja
          - chipotle chicken salad

      2. Pureed artichoke hearts and capers. Add some crab meat if you like.

        1 Reply
        1. re: todao

          Black bean, caramalised onion and lime. Delicious.

        2. How about a tuna dip?
          1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
          1 tablespoon, plus 1 teaspoon unsalted butter, at room temperature
          1 tablespoon heavy cream
          2 teaspoons balsamic vinegar
          2 teaspoons soy sauce
          2 teaspoons fresh lemon juice
          Sea salt, preferably gray salt, and freshly ground black pepper
          Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.

          Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.

            1. Check the NYT food section today. There's a recipe for lobster meat dip.

              1. This is so good and i have never had it anywhere else, which I love.


                1. I am in love with roasted cherry or grape tomatoes in combination with either fresh goat cheese or homemade ricotta. Just toss the tomatoes with olive oil and salt and pepper, stick in a 400 degree oven and wait until they caramelize and burst. You can deglaze the pan with a little white wine if you like. I like to dump the warm tomatoes on top of the cheese and let them melt together, then garnish with fresh basil or some pesto. It's not exactly a dip but it spreads easily and I guarantee people will find a way to scoop it up.

                  Also, I like any artichoke dip with tortilla chips. My family loves an ultra simple version - a can of brine-packed (not oil marinated) artichoke hearts, chopped, one cup of mayonnaise, one cup of grated parmesan cheese and a bit of tabasco. Combine, spread in a pie plate and bake until bubbly. Sounds gross, tastes heavenly!

                  1. A fig, olive and nut tapenade with balsamic and rosemary
                    Pancetta, carmelized leeks and asparagus
                    Cajun blackened salmon with orange marmalade
                    Lamb, tzatiki and dried cranberries
                    Cotija cheese, mayo, lime and chili powder (deconstructed elotes, HA.)

                    1. I'm on a neufchatel and shrimp kick right now and really, I'd probably take a bit of the roasted garlic, capers and some lemon juice then "mash" then down with tiny canned shrimp with salt and green onions to taste.

                      When you say out of the box, I'm hoping you won't hate me too much for a salsa - but it is a teensy bit out of the box, at least. Basically, make pico de gallo, but instead of tomatoes used watermelon. It will take a LOT of seasoning to taste, but if you find the sweet spot it's really refreshing.

                      2 Replies
                      1. re: shanagain

                        but instead of tomatoes used watermelon. It will take a LOT of seasoning to taste, but if you find the sweet spot it's really refreshing.


                        What kind of seasoning?

                        1. re: ipsedixit

                          I like salt and more salt on watermelon in any form, but if you have chili-salt that is sold for fruit, that is very good too. The trick is finding that (no pun intended) sweet spot that isn't too sweet, at least for me.

                          I find it's better after sitting at least 3 hours in the fridge, but you honestly have to taste and taste again before serving to see if it needs more salt or lime juice.

                      2. Not sure if hummus is too ordinary. Make it more dippable by mising it with some yogurt.

                        1. Put a layer of refried beans in a baking dish. Spread a layer of pinto or black beans on top. Add a layer of some kind of fruit salsa, then top with shredded pepper jack. Pop in the over or broiler till the cheese bubbles. Serve hot to great acclaim. This is also good with banana chips, for that tropical spicy-fruity thing.