This summer, everyone has been going crazy over dips, with lots of viral flavours encouraging people to try and see if they live up to the hype. From the chicken kiev hot melting dip to sweet chocolate pistachio dips, there are hundreds to try.
TikTok chef John GS has shared a series of dip recipes from the viral creamy courgette dip to a whipped feta with chickpea dip. The world of dips has exploded on TikTok with people sharing more recipes of loaded dips inspired by cuisines from all over the world.
There are so many new flavours and ways to pair crisps and dips. Mimi Morley, senior recipe development Manager at food box delivery service HelloFresh, helps us navigate which of these dips are worth a try.
“Dips seem to be everywhere, from the likes of loaded hummus to flavoured cream cheese dips. People are pairing them with bread, crisps and crackers. As people host more parties and BBQs in summer, the humble dip is a great starter to keep people picking and coming back for more.”
Most of these dips seem to be store-bought, but there’s a much simpler and fresher way to make a great dip at home. Mimi has a famous baked chicken Caesar dip, which is rich, creamy and warm. “Chicken Caesar salads are a firm favourite, so how about transforming that flavour into a warm baked dip that you can scoop with fresh, crunchy bread.”
Ingredients
8 rashers streaky bacon
50g anchovies packed in oil
2 garlic cloves, crushed
2 spring onions, finely sliced, whites and greens separated
1 free-range egg yolk
1 tsp English or Dijon mustard
1 lemon, juice only
400g cream cheese
60g mayonnaise
50g Parmesan, finely grated
15g fresh parsley, plus extra to serve
300g cooked, shredded chicken
100g grated mozzarella
Method
Preheat the oven to 200°C/180°C fan, ready for when you come to bake the dip. Then fry off your bacon in a pan until nice and crispy. Remove the bacon and cut into small, fine pieces.
Then add your anchovies, garlic and spring onions to the leftover fat in the pan and fry for a couple of minutes until fragrant.
Add the egg yolk, mustard and lemon juice to a large bowl and mix together. Add the cream cheese and mayonnaise and whisk to combine. Mix in the Parmesan, parsley, green parts of the spring onions, and the cooked anchovy mixture. Season with salt and pepper to taste. Fold through your cooked shredded chicken and most of the bacon, and mix until everything is combined.
Transfer half of the mixture to a small oven dish or skillet, then top with half the mozzarella, and repeat these layers. Bake in the oven for 7 minutes, then transfer to the grill and cook until the cheese has melted and the mixture is golden and bubbling. Garnish with more parsley, black pepper and the leftover bacon bits. Serve with some warm, crispy bread or your favourite crisps.
