Chips & Dips
These are our quick recipes to give you wholesome & non processed foods to snack on when you get the crunchy munchies. Whether you need something to serve as a pre dinner appetiser or just something to eat in front of the TV, we have loads of recipe ideas. An added bonus is that most of these recipes are multipurpose and can be used as part of a larger meal too.
Chilli Yoghurt Dip
This is our go to super simple way to jazz up lunch or dinner, its amazing in a wrap or pitta with falafel & salad, as a quick dip for crudités and loaded up on Kale chips.
4tbsp Natural yogurt
1tbsp Newton’s Original Sweet Chilli & Honey Sauce
Mix together well in a bowl & get dipping! Add more chilli sauce to taste for a sweeter, hotter dip. A bit of Sumac sprinkled on top of this makes it look pretty.
Honey & Mustard Dip
This is perfect for dipping little cocktail sausages, sweet potato wedges, crunchy raw veggies, potato crisps, everything! This has a lot of mustard power, so for a milder dip try using ½ Dijon & ½ American mustard.
1 tbsp Newton’s Kent Honey & Cider Mustard
2 tbsp Dijon mustard
1 tbsp Newton’s Spiced Kent Honey
1 tsp Chilli sauce (we like fellow Kent company Chillichup)
Mix everything together well in a bowl, except the chilli sauce, add this bit by bit to taste, or add more if you like a nice bit of heat.
Newton’s Cheats Guacamole
This is a super simple cheats recipe to make an awesome Guacamole with a little bit of heat, great for loading up Nachos along with some sour cream & grated cheddar, or for pimping fajitas.
1 Ripe avocado
2 Tbsp Newton’s Mango Sweet Chilli & Honey Sauce
Squeeze of fresh lime juice
Small handful fresh coriander chopped
Pinch sea salt and some pepper
Cut the Avo in half and remove the stone, use a spoon to scoop out all the flesh into a bowl, then use a fork to mash the flesh to a pulp, add the rest of the ingredients and mix well, adjust the seasoning to taste.
Mighty Fine Fruity Salsa
The perfect thing for scooping up on some salty crunchy tortilla chips, this fruity salsa is sweet & sour
1 Ripe mango
½ Red pepper
10cm Chunk of cucumber (deseeded)
½ Small red onion
Handful of fresh coriander
2 tbsp Newton’s Faversham Raspberry Vinegar
Juice ½ lime
½ jalapeño chilli (or to taste)
Sea salt & black pepper
Using a sharp knife dice the mango, red pepper, onion & cucumber as small as you can, finely chop the jalapeño chilli and add along with the chopped coriander leaves. Dress the salsa with the Raspberry vinegar & lime juice, add a little salt & pepper along with more chilli to taste.
For quick snacks to dip we like shop bought root vegetable crisps, tortilla chips and crunchy veg crudités (try cucumber, celery & red pepper). Here’s some simple recipe ideas if you have a bit of time to make something fresh.
Smoked Kale Chips
Spoon over some of our Chilli Yoghurt when these are crisp from the oven, delicious!
Preheat oven to 170°C
Kale (either pre shredded or bought loose)
Sweet Smoked Paprika
Sea salt & Black pepper
Depending on what type of Kale you have either wash then strip the leaves from the fibrous stalks or simply wash if you’ve bought bagged pre-sliced Kale. The tough stalks can be used in something else. Pat the Kale dry with a clean tea towel and place in a large bowl, then pour over a good glug of oil, a generous sprinkle of smoked paprika and some seasoning. Using your hands scrunch and mix everything together until the leaves are very lightly coated in oil, I wont give exact quantities just use your own judgement, add a bit more of everything if it seems too dry. Line a large baking tray with parchment paper and lay the Kale on it in a single layer, use two trays if necessary, you want the Kale to go crispy so a thin layer is best. Finally bake for 10-20 mins, checking a couple of times during the cooking to turn the leaves over. They are done when crispy but not burnt.
Not your usual chips, oven baked salami slices crisp up really well and is great dipped into our cheats Guacamole.
Preheat oven 160°C
Salami slices (cut thin, try Milano, Hungarian or even Chorizo)
Lay the Salami slices in a single layer on a baking tray lined with parchment paper and bake for 20-25 mins, keep an eye on them, they should turn crispy but not burn. Put on kitchen roll to absorb any oil and dip away!
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