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May 17, 2011 08:36 PM

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.