Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2008 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Pringles are not chips in Englandhttp://www.slashfood.com/2008/07/07/pringles-are-not-chips-in-england/http://www.slashfood.com/2008/07/07/pringles-are-not-chips-in-england/http://www.slashfood.com/2008/07/07/pringles-are-not-chips-in-england/#commentsFiled under: , ,

View of the top half of a Pringles can against a blue background.
This is kind of like when the US Supreme Court ruled that tomatoes were not fruit.

The High Court in London decided that Pringles do not count as "crisps" (that's chips to us in the USA) for tax purposes. The VAT (value added tax) in England isn't applied to most foodstuffs, but potato crisps are subject to the tax. Lawyers for Prinlges, however, argued that since they are made from only 42% potato flour and their shape isn't based on anything natural, they are not really crisps and should therefore be exempt from the VAT.

According to Times Online, the High Court in London agreed, but don't count on that being the last word on the matter. England's Department of Revenue and Customs isn't happy about missing out on that tax money and is considering an appeal.

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]]>chipscrispsEnglandpotatoesPringlesVATShayna Glick2008-07-07T10:02:00+00:00Engobi snacks for your caffeine fixhttp://www.slashfood.com/2008/05/06/engobi-snacks-for-your-caffeine-fix/http://www.slashfood.com/2008/05/06/engobi-snacks-for-your-caffeine-fix/http://www.slashfood.com/2008/05/06/engobi-snacks-for-your-caffeine-fix/#commentsFiled under:

Engobi caffinated snacks.
All I can say is, "wow". I came across these Engobi snacks on Cakehead, and I couldn't get over it. I mean, caffeinated snack chips? It doesn't sound very good to me, and Cakehead didn't give the snacks a great review. Surely you can't be so hard up for a caffeine fix that you can't grab a cup of coffee, or even bring some chocolate covered beans with you.

One commenter in Cakehead mentioned some caffeinated Japanese candies. What do you think? Is this a good product? What are some of your favorite caffeine products?

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]]>caffeinecakeheadchipsEngobisnacksShayna Glick2008-05-06T11:01:00+00:00Potato Chip Taste Test - Plainhttp://www.slashfood.com/2008/04/27/potato-chip-taste-test-plain/http://www.slashfood.com/2008/04/27/potato-chip-taste-test-plain/http://www.slashfood.com/2008/04/27/potato-chip-taste-test-plain/#commentsFiled under: , ,


When we set out to find the best of the bunch, we don't go spuddin' around. With the help of Anchor's Chip of the Month, AOL Food's panel munched, crunched, nibbled and gobbled our way through nearly 5 dozen kinds of plain potato chips in search of the tip top chip in all the land. See if you agree with our findings, or if we totally skipped over your favorite tater.

(Note to folks who are writing in saying they can't find the winner -- just use the arrows to navigate through the gallery. The results are ranked down from 15-1. And we hear ya! Cape Cod will definitely be in the next batch of reviews.)

The flavored chip tasting will follow in a few weeks, after our sodium levels normalize.

Read the Plain Potato Chip Taste Test

Buy 'Em at Anchor's Chip of the Month
Sampled chips included...

Brand Style
Wise All Natural
Lay's Wavy Original
Wise Ridgies
Bachman Golden Ridges
Ruffles Natural Sea Salt Reduced Fat
Kettle Lightly Salted
Lay's Classic
Lay's Natural Thick Cut Sea Salted
Ruffles Baked Original
Poore Brothers 40% Reduced Fat Original Kettle Chips
Mike Sell's All Natural Groovy
Good's Original
Zapp's Regular
Mike Sell's 30% Reduced Fat All Natural
Good's Home Style Potato Chips
Utz Natural Lightly Salted Kettle Cooked
Ballreich's Marcelled Original
Ballreich's Marcelled No Salt Added
Utz Kettle Classics Crunchy Reduced Fat
Utz Kettle Classics Crunchy
Utz Kettle Classics Crunchy Krinkle Cut
Utz Crisp All Natural
Madhouse Munchies Sea Salted
Backer's German Style
Beer Chips Beer Chips
Shearer's 40% Reduced Fat Kettle Cooked
Shearer's Kettle Cooked Extra Crunchy
Shearer's Unsalted Kettle Cooked
Martin's Kettle Cook'D
Mrs. Mike's Always Fresh
North Fork All Natural Sweet Potato Chips
Spudmaster Colossal Chips
California Chips Sea Salted All Natural
Door Country Kettle Cooked Original
Troyer Farms Kettle Cooked Original
Ole Salty's Regular Salt
Utz Natural Gourmet Medley Kettle Cooked
Mister Bee Original
Utz Classic Russets Gourmet Dark
Route 11 Lightly Salted
J.P.'s Old Fashioned Extra Crunchy Kettle Cooked
D.W. Mikesell Kettle Cooked Original
Utz Kettle Classics Sweet Potato
Rachel's Naturally Baked
Kettle Classics Natural Kettle
Vitner's Plain
Rusty's Island Chips Hand Crafted
Rusty's Island Chips Hand Made
North Fork All Natural Kettle Cooked
Tri-Sum Original Style
Deep River Snacks Original Salted
Better Made Original
Terra Yukon Gold
Terra Red Bliss
Boulder Canyon Totally Natural
Fox Family Plain
Michael Season's Reduced Fat
365 Organic Organic Classic Sea Salt
365 Lightly Salted Homestyle

Read the Potato Chip Taste Test

Buy 'Em at Anchor's Chip of the Month

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]]>chipspotato chipspotato-chipPotatoChipsKat Kinsman2008-04-27T13:30:00+00:00Munchos -- That '70s chiphttp://www.slashfood.com/2008/04/27/munchos-that-70s-chip/http://www.slashfood.com/2008/04/27/munchos-that-70s-chip/http://www.slashfood.com/2008/04/27/munchos-that-70s-chip/#commentsFiled under: , ,

I don't have much of a relationship with potato chips these days. I consider them a guilty treat, to be eaten at parties but never at home. It's like having soda in the house -- if I buy it, they will eat it. And if they eat it, chips, I mean, they'll be hooked, and I'll never hear the end of it. The best I can offer my kids is the occasional package of tortilla chips, something to dredge up the salsa with.

Ah, but I have a past. And my past is filled with processed foods of the sort that I'd never let my kids near, lest they come to understand the dark pleasures of Hostess products.

My parents had no such compunction with me. I grew up on Wonder Bread and TV dinners and Uncle Ben's Converted Rice. I ate a Hostess Fruit Pie almost every day. But among my most treasured taste memories: Munchos brand potato chips.Light, airy, salty. All in a clever orange foil bag. My dad bought me a bag whenever he went to the liquor store for more beer.

My entire association with Munchos is of a happy time in the mid-'70s when I lived with my Dad in his apartment, after my parents split up. We'd go grocery shopping, and along with a comic book or a sketch pad, he'd always pop for a big bag of Munchos for us to share. Or I'd go with him on his route as a pool man, tooling down the dusty streets of a then less crowded L.A. in his old truck, snacking on Munchos and Slim Jims as we went.

Introduced by Frito-Lay in 1973, the company still makes the brand but doesn't distribute it widely. I guess the field is so much more crowded, and the company's marketing dollars are better spent elsewhere. No matter, those of us who were kids in the '70s can be relied upon for the nostalgia buy.

In the interest of AOL's great Potato Chip taste-test, I recently ran to my neighborhood liquor store to buy a bag of Munchos and relive my childhood. From the first salty, over-processed bite, I was right back there in my Dad's old apartment, watching Soap and listening to Dire Straits, and wishing for the life of me for just one more sip of Dad's Mickey's Big Mouth.

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]]>chipsfood memoriesFoodMemoriesMunchospotato chipspotato-chipPotatoChipssnacksJulie Tilsner2008-04-27T13:04:00+00:00RRRuffles Have Ridges, but I can't say ithttp://www.slashfood.com/2008/04/27/rrruffles-have-ridges-but-i-cant-say-it/http://www.slashfood.com/2008/04/27/rrruffles-have-ridges-but-i-cant-say-it/http://www.slashfood.com/2008/04/27/rrruffles-have-ridges-but-i-cant-say-it/#commentsFiled under:

RufflesWhen Ruffles came out with its famous "RRRuffles Have Ridges" commercial, the three Rs (reading, writing, and arithmetic) were not nearly as important as the Rs of Ruffles. Rolling your tongue was suddenly the cool kid thing to do.

I tried, but no matter how many tips people gave me, I couldn't roll. I still can't!

I can't blame Ruffles for the lack of popularity I suffered back then (I wasn't popular to begin with), but I can thank them for salting the wound.

Ruffles' ridges are tasty, but can we maybe call them hills instead?

Did Ruffles inspire you to practice learning how to roll your Rs? Could you figure it out?

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]]>chipsRuffrufflesStefani Pollack2008-04-27T08:00:00+00:00Road trips and Kettle Chipshttp://www.slashfood.com/2008/04/25/road-trips-and-kettle-chips/http://www.slashfood.com/2008/04/25/road-trips-and-kettle-chips/http://www.slashfood.com/2008/04/25/road-trips-and-kettle-chips/#commentsFiled under:

bag of Kettle ChipsI grew up in a household that was nearly devoid of junk food. My sister and I each got a single box of sugar cereal each year (on our birthdays), Halloween candy was strictly rationed and bread was dark and made from whole wheat. Potato chips were very definitely a special, once-in-a-very-great-while kind of treat.

Because of the chip control that went on during my childhood, the moments when they did appear on the scene remain present in my memory, even 20+ years later. They became especially associated with roadtrips for me, as my dad would insist that we have some "car snacks" and my mom, who actually loves potato chips, would cave to the special occasion energy.

We'd make a stop at Trader Joe's or some other local natural foods store for thick-cut, kettle cooked potato chips (Kettle Chips play a prominent role in my memories, but the TJ's Hawaiian-style chips also showed up fairly regularly). Handfuls would be carefully doled out to my sister and me in the back seat of the station wagon and we'd slowly crunch our way through our portions. Raina would suck all the salt off the chips before eating, where I'd nibble along the edges, trying to make the treat last as long as possible. We'd ask for seconds and would get them, until my mom determined that we'd all had enough (typically determined by her own salt/grease satiation level), and folded up the bag, tucking it down by her feet for safekeeping.

These days, I occasionally buy a bag of Kettle Chips (I had a salt and vinegar phase during college) but I am untrustworthy around open bags of potato chips. They call to me until I surrender and crunch my way through the entire bag. However, while I do enjoy them, potato chips now are never quite as delightful as those measured handfuls of chips that we'd eat while criss-crossing the highways of the west coast.

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]]>chipsHawaiian style potato chipsHawaiianStylePotatoChipskettle chipsKettleChipspotato chipspotato-chipPotatoChipsTrader JoesTraderJoesMarisa McClellan2008-04-25T08:31:00+00:00The girl who only eats french frieshttp://www.slashfood.com/2008/02/12/the-girl-who-only-eats-french-fries/http://www.slashfood.com/2008/02/12/the-girl-who-only-eats-french-fries/http://www.slashfood.com/2008/02/12/the-girl-who-only-eats-french-fries/#commentsFiled under: , ,



Believe it or not, 15-year old Faye Campbell of Great Britain has eaten nothing but french fries ("chips" to the Brits) for the past ten years.

According to an article in the Daily Mail, Campbell suffers from a "bizarre physical condition which made her ill every time she tried anything other than chips."

This "bizarre" condition? Gastrooesophageal reflux...commonly known as heartburn.

For whatever reason, it took the girl's doctors way too long to realize the cause, and in the meantime, pardon me for being slightly insensitive, but she's been milking it for all it's worth.

I don't doubt that salty potatoes are easier to digest than, say, acidic fruits or juices. But how I'm impressed with how long this girl has convinced her parents to let her eat fries at every meal - every kid should be so lucky! And conveniently, french fries go down easier than say, Brussels sprouts or bananas...

The good news? To her parents' delight, Campbell has now moved onto foods other than french fries. Her diet now also consists of burgers, noodles, Chinese takeout, and waffles. (Don't you wish you had this girl's parents when you were 15?)

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]]>BritainchipsDaily MailDailyMailEnglandfrench friesFrenchFriesheartburnEllen Slattery2008-02-12T16:00:00+00:00Super Bowl Week: Peanut Chili Dip and Pita Crispshttp://www.slashfood.com/2008/01/28/slashfood-bowl-peanut-chili-dip-and-pita-crisps/http://www.slashfood.com/2008/01/28/slashfood-bowl-peanut-chili-dip-and-pita-crisps/http://www.slashfood.com/2008/01/28/slashfood-bowl-peanut-chili-dip-and-pita-crisps/#commentsFiled under: ,

If you're tired of the typical dips (and we don't mean that weirdo who chatted you up at the bar last night), check out a lighter, spicier alternative: peanut chili dip from The 15-Minute Gourmet: Vegetarian, by Paulette Mitchell.

Peanut Chili Dip
Makes: 2/3 cup

You will need: 1/3 cup organic or natural peanut butter, smooth or crunchy
3 Tbsp. water
2 Tbsp. soy sauce
2 Tbsp. lemon juice
2 tsp. honey
1 tsp. minced garlic
1 tsp. chili powder
Optional dash of cayenne

Combine pb and water in a bowl, stir to make a paste. Stir in remaining ingredients and serve. You can keep this baby in the fridge until you're ready to eat - it's great hot or cold.

And don't forget dippers - forgo boring tortilla chips for homemade pita crisps.Pita Crisps
Serves four

2 6-inch pita breads
2 tsp. butter
1/4 cup grated Parmesan cheese
2 tsp. dried oregano

Preheat broiler, and split each pita into two halves. Put them on an ungreased baking sheet , rough side up, and spread with butter (or olive oil, if you prefer).

Toss the Parmesan and oregano in a small bowl, and sprinkle over the pitas, and then use kitchen shears to cut them into 6 triangular wedges.

Broil for two minutes until crispy.

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]]>chipsdippeanutpitatortillavegetarianEllen Slattery2008-01-28T16:00:00+00:00Vote for the new Kettle Chips flavorhttp://www.slashfood.com/2007/11/12/vote-for-the-new-kettle-chips-flavor/http://www.slashfood.com/2007/11/12/vote-for-the-new-kettle-chips-flavor/http://www.slashfood.com/2007/11/12/vote-for-the-new-kettle-chips-flavor/#commentsFiled under: , ,

Kettle chips voting page screen grab
When I was growing up, we didn't get much in the way of junk food. My mother didn't believe in keeping chips, cookies or baked goods around the house. The only time we got the crap we craved was when there was a picnic or party. On those occasions, my parents would buy Kettle Chips, thinking that they were in some way healthier than all the others available.

Because of those once-in-awhile indulgences, I always think fondly of Kettle Chips (especially the Yogurt and Green Onion flavor). They've currently got five new flavors on the market and are asking consumers to taste and vote for their favorites. You can choose between Mango Chili, Orange Ginger Wasabi, Death Valley Chipotle, Wicked Hot Sauce and Jalepeno Salsa Fresca. What's your new favorite?

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]]>chipsfire and spiceKettle chipsPeople's choicepotato chipsvoteMarisa McClellan2007-11-12T11:22:00+00:00Win a year's supply of Doritos for naming X-13Dhttp://www.slashfood.com/2007/05/22/win-a-years-supply-of-doritos-for-naming-x-13d/http://www.slashfood.com/2007/05/22/win-a-years-supply-of-doritos-for-naming-x-13d/http://www.slashfood.com/2007/05/22/win-a-years-supply-of-doritos-for-naming-x-13d/#commentsFiled under: , , , ,

I'm an absolute sucker for novel junk-food packaging. Doritos X-13D stopped me dead in my tracks when I was at 7-Eleven the other night. The white panel read "This is the X-13D Flavor Experiment. Objective: Taste and name Doritos flavor X-13D." I felt as if it were my civic duty to name this flavor, so I purchased two bags. I also wanted to win a years supply of the orange-colored treats. Mmm...powdered cheese.

I munched on a few on the walk home. They tasted vaguely of something familiar. The front of the package has a line that reads, "All American Classic." After I thought about it for a while I figured out what X-13D tastes like, and it is indeed a classic. It also helps explain why beef tallow and pickle juice are among the ingredients.

I went to X-13D with the intention of entering my name for this experimental snack. The jet-black pages, creepy futuristic music and Flash animations including a 3-D rotating animation of the package that displays the name you've chosen led me to believe that is a Web site created by stoners for stoners. I imagine eight-year-olds kids typing "Monkey Poo" and such, laughing their heads off. Don't worry, that's not the name I chose for X-13D. Actually I never officially entered since I couldn't get the dang site to cooperate with my dinosaur of a PC. The contest ends July 14. Can't get X-13D where you live? Worry not, some genius is selling them on eBay for $9.99 a bag. I'm not sure if it's the large size or not. Either way, that's a ridiculous markup.

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]]>beef tallowchipsDoritosDoritos X-13DDoritosX-13djunk foodJunkFoodpicklespowdered cheesePowderedCheesetortilla chipsTortillaChipsX-13DJoe DiStefano2007-05-22T09:00:00+00:00Pop Food: The Battle of the New Doritoshttp://www.slashfood.com/2007/03/16/pop-food-the-battle-of-the-new-doritos/http://www.slashfood.com/2007/03/16/pop-food-the-battle-of-the-new-doritos/http://www.slashfood.com/2007/03/16/pop-food-the-battle-of-the-new-doritos/#commentsFiled under: , , ,

Every once in a while, a much-loved product introduces a couple of new flavors and asks the public to vote on which one they like better. Now it's Doritos' turn, with their "Fight For The Flavor."

Of course, Doritos has introduced new flavors before. They came out with ranch, and then they started making their chips "cheesier" and "nachoier" (is that a word?), and even redesigned their bags. Now they've come out with Smokin' Cheddar BBQ flavor and Wild White Nacho flavor. One is OK, but the other one...ahem.

I'm not sure what the difference Wild White Nacho is from other Doritos flavors that already exist. It's a pretty unexciting chip. It falls somewhere between a regular corn chip and something along the lines of ranch flavor. It's not bad, it's just that there's nothing "wild" about it.

On the other hand, we have the Smokin' Cheddar BBQ chips. Wow, I couldn't eat more than two. They are so barbecue-y (I'm inventing words today) that they're almost inedible. The cheddar flavor? It's lost in the BBQ taste, but still remains somehow and leaves a bad taste in your mouth.

You can vote at doritos.com for your favorite. Cool web site.

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]]>cheesechipsdoritosdoritos.comfight for the flavorFightForTheFlavornew doritosNewDoritossmokin cheddar bbqsnack chipsSnackChipswild white nachoBob Sassone2007-03-16T12:14:00+00:00Fat free, microwave potato chipshttp://www.slashfood.com/2007/02/14/fat-free-microwave-potato-chips/http://www.slashfood.com/2007/02/14/fat-free-microwave-potato-chips/http://www.slashfood.com/2007/02/14/fat-free-microwave-potato-chips/#commentsFiled under: , , , , ,

Potato chips are, as a general rule, fried, greasy and unfortunately addictive, as illustrated by the longtime Lay's slogan "bet you can't eat just one. All these traits make them the bane of many health food activists' existences, but those same activists might go a little easier on the popular snack food if they knew you can easily make a non-fried, fat free version that is just as crispy as the "real" thing at home All you need is a microwave.

This Japanese potato chip maker allows you to make chips in the microwave. All you need to do is slice up a potato into fine rounds and place in the stand, then microwave until crisp.

It sounds implausible, but microwaving chips really does work. I've done it myself with great success thanks to the recipe for Uncle Bill's Microwave Potato Chips, which doesn't require a potato chip stand to work. The chips actually do crisp up well, especially if you take care to slice them thinly and evenly. In the photo above, the chips that I made are on the left, while the chips made with the chip-maker (not made by me) are on the right. I cut my potatoes freehand with a sharp knife, but using a mandoline will produce results even faster and guarantee consistency. Make sure to season your chips with salt and pepper or seasoning salt before microwaving them, as it is difficult to get the salt to adhere to already crisp chips.

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]]>chipchipsfat freelightlow fatmicrowavemicrowavingpotatopotato chipPotatoChippotatoesuncle billUncleBillNicole Weston2007-02-14T09:04:00+00:00SuperBowl Dip-a-Day: Hot Artichoke Diphttp://www.slashfood.com/2007/02/01/superbowl-dip-a-day-hot-artichoke-dip/http://www.slashfood.com/2007/02/01/superbowl-dip-a-day-hot-artichoke-dip/http://www.slashfood.com/2007/02/01/superbowl-dip-a-day-hot-artichoke-dip/#commentsFiled under: , , , , , , ,

Even people who aren't big fans of artichoke seem to enjoy artichoke dips. The mild flavor of the vegetable and is tender texture blend perfectly with cream cheese, mayonnaise or sour cream - at least one of which is almost always a component of artichoke dip. The dips are usually served hot, enhancing the smoothness and the overall flavor.

Hot dips require a little more maintenance than cold dips. You will either need to head back and forth to the kitchen to reheat them, serve them in a chafing dish or try to motivate your guests to eat them really quickly. I like to use two or three smaller bowls, that way one will be ready to go if I need to switch them out. I also try to choose dips that will still taste good at room temperature - and this one definitely does.

The recipe comes from Eating Well magazine and is a little lighter than most artichoke dips, with most of the flavor coming from the artichokes themselves and a generous amount of Parmesan cheese, which is among the lower-fat cheeses out there. Some mayo is included to enhance the consistency of the final dip, which is heated in the oven to produce a slightly crisp top and creamy interior.

I try to buy artichoke hearts packed in water for this recipe, although you can simply rinse off most of the oil if that is the only version you can find canned. I have also made this with frozen artichoke hearts, which works quite well if you cook them and bring them back down to room temperature. You might not need to add salt, depending on how salty your Parmesan cheese is and whether you're going to be serving it with something salty, such as tortilla chips, or something plainer, like chopped veggies.

Hot Artichoke Dip
(from Eating Well magazine)
2 14-ounce cans artichoke hearts, rinsed and drained
2 cups Parmesan cheese, freshly grated
1/2 cup mayonnaise (regular or low fat)
2 cloves garlic
1 tbsp lemon juice
pinch cayenne pepper, to taste
Salt & freshly ground pepper, to taste

Preheat oven to 400F.
Combine all ingredients in a food processor and whizz until smooth. Spoon into one or two shallow, oven-proof baking dishes.
Bake the dip until golden on top and heated all the way through, about 15 minutes.
(The dip can be heated in the microwave if you need to warm it up faster.)
Makes about 2 2/3 cups.

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]]>artichokechipsdipdipseasyfood pornmayonnaiserecipesnacksnackssuper bowlSuperBowlsuperbowldipadayNicole Weston2007-02-01T10:26:00+00:00Serve your SuperBowl Dips in stylehttp://www.slashfood.com/2007/02/01/serve-your-superbowl-dips-in-style/http://www.slashfood.com/2007/02/01/serve-your-superbowl-dips-in-style/http://www.slashfood.com/2007/02/01/serve-your-superbowl-dips-in-style/#commentsFiled under: , , ,

These avocado and chili pepper-shaped serving bowls are just the thing to present your favorite salsa, guacamole or other dip at your SuperBowl party. The covered bowls are made out of ceramic and hand-painted to add the vibrant colors that almost make them look real. Each one includes a cover, a coordinating serving spoon and recipes.

For hot dips, a, electric chip and dip set might come in handy. It has an electric power base that will gently heat the included 22-oz. stoneware crock in the center of the serving plate, ensuring that every dip you serve stays pleasantly warm regardless of how long you need it to sit out. The power base has an on/off switch so that it doesn't have to be left on all the time.

If you want something that is specifically designed for the big game, check out the Wincraft Super Bowl XLI Snack Helmet, which includes a realistic, logo-bearing helmet with two snack bowls: one on top of the helmet and one inside the facemask. It's best for serving chips, pretzels or other dry snacks, but the uppermost bowl has a lid if you choose to use it for a salsa or dip that might need to be covered.

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]]>appetizerappetizerschipsdipdipsguacamolepretzelssalsasnacksnackssuper bowlsuperbowlNicole Weston2007-02-01T09:04:00+00:00SuperBowl Dip-a-Day: Chive, Cilantro and Yogurt Diphttp://www.slashfood.com/2007/01/31/superbowl-dip-a-day-chive-cilantro-and-yogurt-dip/http://www.slashfood.com/2007/01/31/superbowl-dip-a-day-chive-cilantro-and-yogurt-dip/http://www.slashfood.com/2007/01/31/superbowl-dip-a-day-chive-cilantro-and-yogurt-dip/#commentsFiled under: , , , , ,

Yogurt is a great base for dips because it is so versatile, like a blank canvas. You can add it to avocados for an ultra-creamy guacamole, use it tone down hot salsas and use it on its own, as I have done here, to showcase other flavors.

Like many yogurt dips, this one is incredibly easy to make. It has only a few ingredients and requires little more than a stir to bring it together, yet it as at least as satisfying as those "ranch-style" dips that often turn up at parties. It goes well with potato chips, pita chips, crackers and veggies.

I'm not a huge fan of raw garlic in dips, so I chose to use garlic powder here. The very small amount imparts the dip with some depth, but using the powder also streamlines the "cooking" process for this recipe - and it's always nice to save a couple of minutes when you're preparing for a party. By all means go ahead and use the minced raw garlic for a stronger flavor.

Chive, Cilantro and Yogurt Dip
1 cup plain yogurt*
2 tbsp chives, finely chopped
1 tbsp cilantro, finely chopped
scant ½ tsp salt, to taste
¼ tsp garlic powder (or ½ minced garlic clove), to taste

Combine all ingredients in a medium bowl (doubling if you want more) and stir well, adding additional salt or garlic as desired.
Dip can be served right away, but is best after the flavors meld for a few hours, or overnight, in the fridge.

Note: You could make this with sour cream instead of yogurt, or with a mix, if you prefer. I always use Fage Total Greek Yogurt (any fat content) as it is thick, smooth and has a great flavor. If you don't have access to a thicker Greek-style yogurt, simply drain normal plain yogurt for about two hours through a cheesecloth (put the cheesecloth in a strainer over a large bowl, pour yogurt into cloth and let sit) to remove excess moisture.

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]]>chipchipsdipdipsfood pornfootballhors d'ouvremunchiesreciperecipessnacksnackssuper bowlSuperBowlSuperbowldipadayyogurtyogurt dipNicole Weston2007-01-31T10:30:00+00:00SuperBowl Dip-a-Day: Multi-Layer Diphttp://www.slashfood.com/2007/01/30/superbowl-dip-a-day-multi-layer-dip/http://www.slashfood.com/2007/01/30/superbowl-dip-a-day-multi-layer-dip/http://www.slashfood.com/2007/01/30/superbowl-dip-a-day-multi-layer-dip/#commentsFiled under: , , , , , ,

Layered dips - whether you go for a total of five, six or seven - are fantastic complements to a big bag of tortilla chips and are always crowd pleasers. There is always at least one element that will appeal to everyone's tastes and, more often than not, it is the combination of everything that makes the dip a real winner.

There are a couple of different ways to make this dip and each results in a different number of layers. The basic version of the dip will have four layers: refried beans, salsa, guacamole and sour cream. Additional layers of any of those ingredients, as well as cheese, black olives, green onions and even cooked ground beef can be added to increase the layering, with the most popular number being seven.

The flavor of beef works beautifully with the other ingredients, but for a dip that can sit out at room temperature for a couple of hours after being served, it seems best to avoid it. A good substitute, which I used in this particular dip, is Yves Veggie Ground, either original or Mexican flavor, which adds a beefy flavor and texture without involving any meat.

Multi-Layer Dip
The amounts will vary based on the size of the container and the size of the crowd, so be flexible with the amounts!
2 cups refried beans
1 jalapeno pepper, diced
Yves Veggie Ground, either original or Mexican (optional)
2 avocados
1 tbsp lime juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 cups hot tomato salsa
1 1/2 cups sour cream
2 cups sharp cheddar cheese
1 bag tortilla chips

Mix jalapeno pepper and refried beans in a small bowl and spread evenly into a round, flat bottomed bowl. The beans are usually already seasoned with at least salt and pepper, but add a pinch of each if they're too bland.
Add layer of Yves Veggie Ground, if using.
Mash avocados with lime juice, salt and garlic powder. Spread on top of beans and "meat."
Spread tomato salsa on top of avocado layer. Top with sour cream and shredded cheddar cheese.
Serve with tortilla chips.

Want more? Try the Seven Layer Version with beef or without.

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]]>chipsdipdippingdipssnacksnackssuper bowlSuperBowlSuperbowldipadaytortilla chipsNicole Weston2007-01-30T10:28:00+00:00SuperBowl Dip-a-Day: Grilled corn salsahttp://www.slashfood.com/2007/01/29/superbowl-dip-a-day-grilled-corn-salsa/http://www.slashfood.com/2007/01/29/superbowl-dip-a-day-grilled-corn-salsa/http://www.slashfood.com/2007/01/29/superbowl-dip-a-day-grilled-corn-salsa/#commentsFiled under: , , , , , ,



If, by chance, you're firing up the grill for game day, this corn salsa is too easy to not be on your menu. If you've made fresh corn on the grill before, you know how simple it is. Grilled corn is great on it's own, with some butter, salt and pepper, or better yet, mayo, Parmesan cheese, lime juice and chili powder (seriously, try it).

The ingredients in this salsa are easy to vary and I generally just eyeball the amounts as I make it. A good place to start is:
8 average-sized ears of corn
1 medium red onion, sliced into 1/2" to 1" thick rounds (A few tooth picks or skewers in each will help to hold them together on the grill.)
the juice of 2-3 limes
a good handful of cilantro, finely chopped
olive oil

Husk the ears of corn, giving them a rinse to get any last bits of silk off and grill them over fairly high, direct heat, turning them until the kernels begin to blister and darken all over. Brush the onion slices with a little olive oil and grill them as well. Once the corn is done and cool enough to handle, cut the kernels from the cobs with a sharp paring knife and put the kernels in a large bowl. When the onions have softened and taken on some color, pull them off the grill and chop them so they're about the same size as the corn kernels.Toss the corn and onions to combine. Add the cilantro along with about half of the lime juice depending on how juicy the limes are and how much lime you like. Season it with salt, taste it, and correct it with more salt or lime if necessary. If you wanted to add some heat, you could easily include some poblanos or jalapeños that had been charred on the grill and then peeled, seeded and chopped. The salsa can be served cold or at room temperature. It's especially good with fish tacos, but it works just as well with some tortilla chips or over a steak.

I've also made this salsa plenty of times without a grill. Just remove the kernels from fresh ears of corn (it doesn't really work with canned or frozen corn) and toss them in a large, dry nonstick pan over medium-high heat until they begin to develop some brown and black spots. You may have to do this in batches if you're making a lot, as too much corn in one pan will cause it to steam and not really darken. Remove the corn to a large bowl, wipe the pan clean and then saute your diced red onion with a little olive or vegetable oil. Combine, as above, with the cilantro, lime juice and salt.

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]]>chipscilantrocorneasygrilledgrilled meatslimeonionssalsasidessimplesuperbowldipadaytacosNick Vagnoni2007-01-29T10:01:00+00:00Slashfood Ate (8): Great Super Bowl Dip Ideashttp://www.slashfood.com/2007/01/27/slashfood-ate-8-great-super-bowl-dip-ideas/http://www.slashfood.com/2007/01/27/slashfood-ate-8-great-super-bowl-dip-ideas/http://www.slashfood.com/2007/01/27/slashfood-ate-8-great-super-bowl-dip-ideas/#commentsFiled under: , , ,

Super Bowl Sunday is just over a week away. Almost everyone tunes in to the main event, whether they're watching the actual football game or just the commercials, making it the most-watched few hours of television all year. The Super Bowl is also one of the biggest snacking days of the year, and while pizza, hot wings and chili all popular choices, nothing flies off the supermarket shelves faster than chips, salsas and dips. You're probably better off using those store bought chips if you're going to be entertaining a crowd, but homemade dips can be even tastier and not much more difficult to make than store-bought. Here are eight great ideas for your Super Bowl munchies from around the blogs, but we'll be counting down a Dip a Day until the big game here, too:
  • The Quick and Easy Artichoke dip from Simply recipes has four ingredients, is served hot and is ready in under 15 minutes.
  • Mango Salsa has a fresh, Southwestern flavor from mango, corn, red onions and chilies.
  • Similar to the salsa above, this Black Bean Salsa has corn, onions and peppers mixed in with black beans, for a heartier dip.
  • Roasted Strawberry and Tomato Salsa is another fruity, but savory, dip. It features deep flavors from the roasted berries and heat from chipotle peppers.
  • Susan's Artichoke Hearts and Roasted Red Pepper Dip is almost like a variation on hummus, made with tahini and blended until smooth, though it includes no beans.
  • Spinach Parmesan Dip is always a hit at parties. Serve it with crackers or blue corn tortilla chips.
  • French Onion Dip (pictured) is made from packet mixes all too often. Even though it's easy to use the pre-mixed spices, those versions won't compare with this homemade one.
  • Too Many Chefs' Spicy Peanut Sauce is a great choice for dipping crudites, providing something a little different from standard ranch-type dips. It can also double as a dip for chicken wings.

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]]>appetizerschipchipscruditesdipdipshors d'ouvreslistlistsslashfood ateSlashfoodAtesuper bowlsuperbowldipadayNicole Weston2007-01-27T10:27:00+00:00Lesser Evil introduces salty snackshttp://www.slashfood.com/2007/01/25/lesser-evil-introduces-salty-snacks/http://www.slashfood.com/2007/01/25/lesser-evil-introduces-salty-snacks/http://www.slashfood.com/2007/01/25/lesser-evil-introduces-salty-snacks/#commentsFiled under: , ,

The snack company Lesser Evil is known well for their, well less evil, but still tasty Kettle Korn, which comes in a variety of flavors. The Kettle Corn, although it has the sweet/salty addictiveness that kettle corn lovers expect (especially the flavor), is essentially a sweet treat and is not going to really cure the craving for salty snacks. This, combined with the lack of availability of a decent but lower fat potato chip, is what prompted the company to develop Krinkle Sticks.

Krinkle Sticks are krinkle-cut potato snacks made from real potatoes. Light and crisp, the sticks are baked, not fried, and have at least 75% less fat than the regular potato chips with only 2.5 grams of fat per cup. They are free from saturated fats, trans fats, cholesterol, gluten and preservatives, as well. The Krinkle Sticks come in four flavors: Classic Sea Salt (salt with a touch of pepper and garlic), Sour Cream and Onion (just what it sounds like!), Old School Bar-b-Que (garlic, paprika, tomato, onion, mesquite and red pepper) and Cajun Kaboom (lots of black, white and red peppers).

The brand-new products aren't available in many stores yet, but you can order them online from the company.

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]]>chipchipskrinklekrinkle sticksKrinkleStickslesser evilpotatopotato chipssnacksnacksNicole Weston2007-01-25T12:28:00+00:00Bailey's Caramel Butterscotch Cookieshttp://www.slashfood.com/2007/01/21/baileys-caramel-butterscotch-cookies/http://www.slashfood.com/2007/01/21/baileys-caramel-butterscotch-cookies/http://www.slashfood.com/2007/01/21/baileys-caramel-butterscotch-cookies/#commentsFiled under: , , , , ,

I am not a big fan of creamy things, including cream-based soups and cream-based drinks and desserts. That means that while I like the flavor of Bailey's, I just can't drink very much of it at one time. When I got a bottle of the new Bailey's with a hint of Caramel Irish Cream Liqueur, I loved the flavor (more than Jonathan did) and began to come up with recipes that would show it off. I settled on baking a batch of cookies, though the liqueur would do well in a cake, too.

To play up the caramel flavor, I used brown sugar in the cookies and stirred in a combination of white chocolate and butterscotch chips. The overall flavor from the liqueur was subtle, but noticeable, and the mix of sugar, chips and Bailey's was a winning combination. The cookies are on the softer/chewier side, so the chips actually stand out as adding a slightly firmer texture to the treat.

If Bailey's isn't your thing, or if you can't find the caramel, not to worry. I included some variations after the recipe:

Bailey's Caramel Butterscotch Cookies
1/2 cup butter, room temperature
1 cup brown sugar, packed
1 large egg
1/4 cup Bailey's Caramel liqueur
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup white chocolate chips
1/2 cup butterscotch chips

Preheat the oven to 350 F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and brown sugar. Beat in egg, followed by the Bailey's and vanilla.
In a small bowl, whisk together flour, baking soda, baking powder and salt.
Gradually incorporate the flour mixture into the butter mixture and stir in the white chocolate and butterscotch chips when no streaks of flour remain.
Form dough into 1 inch balls and place on baking sheet, leaving about 2 inches between cookies. Bake for 10-13 minutes, until light golden at the edges.
Cool on the baking sheet for 3-4 minutes, then remove to a wire rack to cool completely.
Makes 2 1/2 - 3 dozen.

Variations:
Kahlua and chocolate: Substitute Kahlua for the Bailey's and use chocolate chips
Coffee and chocolate: Substitute a coffee liqueur (such as Starbucks' liqueur) for the Bailey's and use chocolate chips or chocolate-covered cacao nibs.
Irish cream and white chocolate: Use regular Bailey's and only white chocolate chips.

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]]>bailey's recipebakebakedbutterscotchcaramelchewychipschocolatecookiescookingdessertfood pornFoodPornliqueurnicole westonreciperecipeswhite chocolateNicole Weston2007-01-21T10:03:00+00:00