recipe

Hello!
Thank you for interest in DIP products. We at DIP Foods specialise in creating wonderfully baked food products using 100%
Natural Ingredients. No chemicals, No preservatives. Just Good Food
With our Proprietary baking process, DIP products have achieved extremely low oil content without compromising taste of
traditional Indian snack food. For example, our flagship products, Canapés and Pani Puri contain 98% Less Oil (Yes, just 2%
oil content) compared to fried alternatives. Our aim is to provide a real alternative to health conscious consumers, and hence we
continue to invest in development of new products and processes that aid in achieving this goal
The founding family has been involved in foods business for nearly 40 years, and DIP brand was launched in 1997, positioned
as a healthier alternative for traditional fried snack food. Canapés and Pani Puri, both baked, were launched as the flagship
products, and till date, they remain respective category leaders
Over years, having established recognition as a high quality & healthy snack food producer, our product portfolio has
expanded to Baked Multigrain Strips, Baked Pita & Masala Chips, Baked Masala Sticks, Baked Bhakarwadi, Taco Shells,
Tortilla Chips, Baked Khari, Classic Rusk, and Coconut Delight
For you to enjoy our products, we have created recipes that match well with them. We sincerely hope you like them. Please do
visit our website and share your experience. We’d also love to hear about your own recipes. Please do submit them on our
website (www.dipfoods.com) Lucky winner will get a gift hamper from us
DIP CANAPÉS
Canapés
The name comes from French word for “couch”, drawing on the analogy that
the garnish sits atop the bread as people do a couch. Because they are often
served during cocktail hours, it is often desired that a canapé be either salty
or spicy. Shapes might include circles, rings, squares, strips or triangles
DIP Canapés are baked as bite sized, square shaped base filled with lots of
goodness. With all natural ingredients, and less than 2% oil content, they
provide a great alternative to regular deep fried finger foods. DIP Canapés
work as perfect base for a variety of toppings, so go ahead and explore your
creativity!
Package content: 50pcs
To view our entire range of products do visit our website.
www.dipfoods.com
American Sev-Puri
(Serves 4. Prep Time: 15mins)
Ingredients
Step 1: Boil 3 large potatoes. Dice them into small pieces. Dice tomatoes, onions in a similar manner.
Step 2: Fill DIP Canapés with the diced vegetables. Canapés can also be fried, if preferred.
Step 3: Add tamarind or date chutney over the fillings. Garnish with Nylon (thin) sev, corriander, chaat
masala and red chilli powder
Boondi Raita Canapés
Step 1: Place 5 or 6 Canapés in a plate. We recommend heating Canapés in a pre-heated oven at 110* for
5 minutes
Step 2: Soak salted or masala Boondi in water for 1 minute, making Boondi soft. Strain them from any
excess water
Step 3: Thin down 150gm Dahi / Yoghurt with 50ml water. Add sugar and salt to taste.
Step 4: Put the Boondi in pre-heated Canapés. Pour thinned Dahi / Yoghurt over all the Canapés with
Boondi. Sprinkle red chilli powder to taste
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Paneer Broccoli DIP
(Serves 4. Prep Time: 5mins)
Ingredients
100g fresh Paneer, low-fat preferable
¼ tsp salt
400g Broccoli
¼ tsp pepper
Directions
Puree the broccoli, cottage cheese, and salt in a food processor until smooth
Serve with DIP Pita Chips or use as a filling for DIP Canapés
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Ricotta and Herb DIP
(Serves 8. Prep Time: 5mins)
Ingredients
350g fresh ricotta
2 tbsp olive oil
¼ tsp black pepper
2 tbsp chopped fresh herbs (parsley, chives, coriander)
¼ tsp salt
Directions
Spoon the ricotta into a serving bowl. Sprinkle with the herbs, salt and pepper
Drizzle with the oil and serve with DIP Pita Chips or Multigrain Strips
If you’re a feeling creative, then why not serve DIP Canapés filled with Ricotta and Herb dip
www.dipfoods.com
Baked Pani Puri / Gol Gappa
Ever felt guilt after devouring your favourite portion of pani puri? Yeah, us
too! But, not if it’s DIP Pani Puri (Gol Gappa)
DIP Pani Puri provides a real option to replacing the deep fried puri without
compromising taste. Shaped as a small cup, not only does it provide
convenience but a real health benefit
DIP Pani Puri contains all natural ingredients and less than 2% oil content,
and being baked means no additional oil goes into making this little bundle
of goodness. Now compare this with regular deep fried pani puris, who have
at least 40%, and up to 50% oil content. Need we say more!
Package content: 50pcs
To view our entire range of products do visit our website
www.dipfoods.com
DIP Pani Puri / Gol Gappa
Mint (Pudina) Water
Step 1 In a blender, mix 1 cup Mint (Pudina) leaves, 1/4 th cup coriander, 2 green chilli, small piece of
ginger, 1 tablespoon amchur (or lemon juice as per taste), 1/2 teaspoon chaat masala,1/4 teaspoon cumin
powder, black salt, and 500ml cold water.
Step 2 Rest it for 2 hours
Step 3 Strain the liquid in a bowl. Cover the bowl and place it in refrigerator until ready to serve
Step 3. Garnish with coriander, and Boondi before serving
Tamarind (Imli) Chutney
Step 1 Add 400ml Water to 200g Tamarind and cook on a stove for 10 minutes
Step 2 Strain it and add 300g Jaggery (Gud), 2 teaspoon red chilli powder, 2 teaspoon roasted cumin
powder, salt to taste,1 teaspoon garam masala
Step 3 Cook till Jaggery (Gud) fully dissolves
Date (Khajur) Chutney
Step 1 Wash and remove seeds from 250g Dates. Boil in small quantity of water till date is soft.
Step 2 Transfer the contents to a cooking mixer, and grind to a paste. Pass the paste through sieve
Step 3 Add 50 gms chopped jaggery to the paste, and cook for 5 minutes.
Step 4 Add 1 teaspoon red chilli powder, 2 tspoon amchur / lemon juice, 1 teaspoon roasted cumin
powder, and salt to taste
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DIP BAKED MULTIGRAIN STRIPS - SOYA
Baked Multigrain Strips and Chips
Ever wondered why isn’t there a healthier alternative to the fried chips? And
hence, we ventured into perfecting the art of making tasty yet healthier
multigrain strips and chips. It took us a good 12 months to perfect the recipe.
Not only is the oil content dramatically lower, but it tastes beautiful too!
Don’t take our word for it! Just try one. We proudly present DIP Multigrain
Strips and Chips with oil content Less than 90% found in fried alternatives
Strips Range: Moong / Jawar / Ragi / Bajri / Corn / Soya
Chips Range: Masala / Methi (Fenugreek)/ Pita
Packaging: 100g (Multigrain Strips) / 180g (Masala Chips) /
150g (Pita Chips)
To view our entire range do visit our website
www.dipfoods.com
Spinach Artichoke DIP
Ingredients
200g cut or chopped fresh spinach. In case frozen spinach used, then thaw
200g jar artichoke hearts, drained and roughly chopped
¼ cup sautéed onions
½ cup cream cheese
¾ cup sour cream
1 cup grated mozzarella cheese
1 clove of chopped garlic
½ tsp salt
¼ tsp black pepper
1 Lemon: cut into wedges (optional)
Directions
Step 1. Heat oven to 200° C
Step 2. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl,
combine the spinach, artichokes, sautéed onions, chopped garlic, cream cheese, sour cream, and
Mozzarella. Season with the salt and pepper
Step 3. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated
through, about 15 minutes
Serve warm with the DIP Pita Chips or DIP Multigrain Strips and the lemon wedges
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Guacamole DIP
(Serves 4. Prep Time: 15mins)
Ingredients
½ White onion, finely chopped
¼ cup fresh cilantro, chopped
½ tsp Black Pepper
2 tbsp fresh lime or lemon juice
1 Jalapeño (seeded for less heat, if desired), finely chopped
½ tsp Salt
2 Ripe Avocados, diced
Directions
Step 1. In a large bowl, combine the onion, jalapeño, cilantro, salt, and pepper.
Step 2. Using the back of a fork, mash the vegetables until they begin to release their juices.
Step 3. Add the avocados and lime juice and stir to combine
Serve with DIP Tortilla (Nacho) Chips
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Caramelised Onion DIP
(Serves 8. Prep Time: 50mins)
Ingredients
2 tbsp butter, unsalted preferable
2 medium onions, thinly sliced
¾ tsp salt
1/8 tsp black pepper
1 225g cream cheese, at room temperature 1 cup sour cream
2 tbsp chopped fresh chives
Directions
Step 1. Melt the butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt and
cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. Remove from heat and let cool.
Step 2. In a medium bowl, mix together the onions, cream cheese, sour cream, chives, ¼ teaspoon salt,
and ⅛ teaspoon pepper.
Serve with DIP Chips, Multigrain Strips or Masala Sticks
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Spinach DIP
(Serves 6. Prep Time: 15mins)
Ingredients
1 Box DIP Pita Chips
¼ tsp salt
400g hummus
2 tbsp olive oil
250g fresh spinach
Directions
Step 1. Heat oven to 140° C
tep 2. Brush both sides of each pita chips with some of the oil and sprinkle with the salt and transfer to a
baking sheet. Bake until golden, about 10 minutes
Step 3. Meanwhile, squeeze the spinach to remove any excess water. In a food processor or blender, puree
the spinach and hummus
Step 4. Spoon into a dish and serve with the DIP Pita Chips
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Creamy Avocado DIP
(Serves 8. Prep Time: 10 mins)
Ingredients
4 avocados
½ cup sour cream
1 jalapeño, seeded and roughly chopped
¼ tsp black pepper
1 cup fresh cilantro
¼ cup fresh lime juice
1 tsp salt
Directions
Step 1. Scoop the avocados out of their skins and place in a food processor.
Step 2. Add the cilantro, sour cream, lime juice, jalapeño, salt, and pepper and blend until smooth
Serve with DIP Tortilla Chips, Multigrain Chips or Pita Chips
www.dipfoods.com
Baked Whole Wheat Masala Sticks
It was no accident that we hit upon the final shape of Masala Sticks! We were
working on a baked version of the traditional chakri (yes, the spiral, deep
fried savoury snack that is irresistibly tasty but sinfully fatty), but was
proving to be a challenge to get a consistently well baked spiral chakri.
Baking process has its limitations too!
So, we hit upon an idea of making them in shape of a stick. And, why not!
We know people love bread sticks. They are convenient, and fun to eat. So,
why not give a bit of twist and make them more interesting! We love spicing
things up, and voila! … Masala sticks
Of course, we wouldn’t want you to undermine the effort that has gone in
perfecting the recipe of this beautifully baked snack food. Try one, and it’s
our guarantee you won’t stop till the box is empty. And the best part is, you
won’t realise it’s a baked product. DIP Masala Sticks contain 90% Less Oil
compared to the fried alternatives
Aren’t you feeling tempted already!
www.dipfoods.com
Package content: 150g
Chive DIP
(Serves 4.Prep Time: 15mins)
Ingredients
¾ Cup low fat sour cream
1 small shallot, minced
1 tbsp fresh chives, chopped
50g soft goat’s cheese
1 tbsp fresh lemon juice
¼ tsp salt
Directions
In a small bowl, combine the sour cream, goat cheese, shallot, lemon juice, chives, salt, and ¼ cup of
water and stir until smooth
Serve with DIP Masala Sticks
www.dipfoods.com
Creamy Radish and Dill DIP
(Serves 6. Prep Time: 30mins)
Ingredients
200g cream cheese, softened
2 tbsp milk
2 tbsp fresh dill, chopped
¼ cup prepared radish
¼ tsp salt
Directions
Step 1. Prepared Radish: Wash and scrub radish. Grate and steep in white vinegar or beet juice
Step 2. In a medium bowl, beat the cream cheese, horseradish, milk, and salt until fluffy. Stir in the dill
Serve with DIP Multigrain Strips
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Spinach and Parmesan DIP
(Serves 6. Prep Time: 5mins)
Ingredients
300g chopped spinach, thawed if frozen
25g grated Parmesan
½ tsp salt
100ml sour cream
1 clove garlic, finely chopped
¼ tsp black pepper
Directions
Step 1. Squeeze any excess liquid out of the spinach.
Step 2. In a medium bowl, combine the spinach, sour cream, Parmesan, garlic, salt, and pepper
Serve with DIP Pita Chips
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Hummus
(Serves 3. Prep Time: 5mins)
Ingredients
500g boiled Chickpeas
50ml olive oil
2 tbsp tahini (sesame seed paste; optional)
¾ tsp salt
1 clove garlic
2 tbsp fresh lemon juice
1 tsp ground cumin
¼ tsp paprika
Directions
Step 1. In a food processor, puree the chickpeas and garlic with 30ml olive oil, lemon juice, tahini (if
using), cumin, and salt until smooth and creamy.
Step 2. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Step 3. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving
Enjoy with DIP Pita Chips, Masala Sticks or Multigrain Strips
www.dipfoods.com
Masala Yoghurt
Ingredients
(Serves 4. Prep Time: 5mins)
250g Hung Yoghurt, draining excess water
1 celery stick, finely chopped
2 green chillies, finely chopped
1 tsp basil
¼ tsp black pepper
50g paneer, grated
1 yellow and red bell pepper each
1 tsp oregano
¼ tsp salt
Directions
Step 1. Transfer hung yogurt in a medium size bowl.
Step 2. Add celery, red & yellow bell peppers, paneer, green chilli, oregano, basil, salt and pepper to
yoghurt, and mix
Serve with DIP Masala Sticks
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Yoghurt, Herb and Walnut DIP
(Serves 6. Prep Time: 5mins)
Ingredients
200gm Yoghurt, preferably Greek
35g chopped walnut
½ tsp salt
1 clove garlic, chopped
30g chopped dill
Directions
Step 1. In a medium bowl, combine yogurt, garlic, 25g walnuts, 25gdill, and salt
Step 2. Top with additional chopped dill and walnuts
Serve with DIP Masala Sticks, Multigrain Strips or Khari Biscuits
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DIP TACO SHELLS
Salsa
Ingredients
(Serves 3. Prep Time: 15mins)
2 red bell peppers
1 stick celery
1 tbsp jalapeno paste
1 tsp vinegar
4 medium sized tomatoes
4 basil leaves
½ tsp red chilli powder
¼ tsp salt
Directions
Step 1. Burn red pepper on a grill or gas flame. rotate regularly till the peel is burnt from all sides.
Simultaneously, boil tomatoes till they appear soft
Step 2. Peel outer skin of red pepper and tomatoes
Step 3. Mix red pepper flesh, celery, basil leaves, tomatoes, jalapeno paste, red chili powder, vinegar, and
salt
Step 4. Blend in a mixer taking care not turning it in a paste
Step 5. Transfer the contents to a hot pan. Heat for few minutes to burn extra water
Serve with DIP Nacho Chips or Taco Shells
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Gazpacho Salsa DIP
(Serves 6. Prep Time: 15mins)
Ingredients
2 plum tomatoes, seeded and diced
1 cucumber, diced
1 tbsp red wine vinegar
¼ tsp salt
1 small yellow bell pepper, diced
½ red onion, diced
1 tbsp extra-virgin olive oil
¼ tsp black pepper
Directions
In a medium bowl, combine the tomatoes, bell pepper, cucumber, onion, vinegar, oil, and ½ tsp each salt
and pepper
Serve with the DIP Tortilla (Nacho) Chips
www.dipfoods.com
Pico de Gallo
(Serves 6. Prep Time: 10mins)
Ingredients
500g tomatoes, seeded and chopped
½ white onion, finely chopped
1 tbsp fresh lime juice
¼ tsp black pepper
1 jalapeño, seeded and finely chopped
¼ cup fresh coriander, chopped
½ tsp salt
Directions
In a medium bowl, combine the tomatoes, jalapeño, onion, coriander, lime juice, salt, and pepper.
Serve with DIP Tortilla Chips or Pita Chips
www.dipfoods.com
Tortilla Chips / Nacho Chips
Also known as tostados, our tortilla chips are made from the finest corn and
an all-natural ingredient mix. Cooked to get a beautiful golden hue.
DIP Tortilla Chips y are light, crispy and irresistible. Just grab a dip and
savour the moments
Package content: 70g / 200g
www.dipfoods.com
Guacamole con Tomate
(Serves 8. Prep Time: 10mins)
Ingredients
2 ripe avocados, pitted and peeled
2 tbsp fresh lemon juice
2 tbsp finely chopped coriander
2 tomatoes, seeded and chopped
35gm finely chopped sweet onion
1tsp red chilli powder
Directions
Step 1. Mash the avocados with a fork until chunky.
Step 2. Stir in the tomatoes, lime juice, onion, cilantro, and red chilli powder. Season to taste with salt
and ground pepper
Serve at room temperature with DIP Pita Chips, Tortilla Chips or Multigrain Strips
www.dipfoods.com
Chickpea with Red Pepper Salsa
(Serves 6. Prep Time: 10mins)
Ingredients
500g boiled chickpeas, chopped
1 cup salad rocket, chopped
2 tbsp fresh lemon juice
½ tsp salt
4 green onions, chopped
2 roasted red peppers, chopped (1/4 cup)
2 tbsp extra-virgin olive oil
¼ tsp black pepper
Directions
In a medium bowl, combine the chickpeas, scallions, arugula, red peppers, lemon juice, oil, salt, pepper
Serve with DIP Pita Chips. Try heating them in oven at 110*C for 2 to 3 minutes
www.dipfoods.com
Hot Ricotta DIP
Ingredients
750g ricotta
2 tsp fresh thyme leaves
50g grated parmesan
¼ tsp black pepper
¼ cup fresh parsley, chopped
¼ tsp crushed red pepper
½ tsp salt
1 tbsp olive oil
Directions
Step 1. Heat griller
Step 2. In a medium bowl, mix together the ricotta, parsley, thyme, red pepper, Parmesan, salt, and
black pepper
Step 3. Transfer to a shallow, 1l baking dish, drizzle with the oil, and sprinkle with 1 tbsp Parmesan. Grill
until the top begins to brown, 3 to 5 minutes
Serve warm with DIP Pita Chips or Tortilla Chips
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Coriander and Ginger DIP
(Serves 6. Prep Time: 10mins)
Ingredients
1 Big bunch of Coriander
50g sliced ginger
3 tbsp vinegar
1tbsp fresh lemon juice
25gm sour cream
50ml olive oil
2 tbsp soy sauce
2 tsp sesame oil
Directions
In a blender, puree coriander, ginger, olive oil, vinegar, soy sauce, lemon juice and sesame oil
Serve with DIP Multigrain Strips or Pita Chips
www.dipfoods.com
DIP BAKED BHAKARWADI
DIP COCONUT DELIGHT
Thank You
To share your own recipe, do visit our website
www.dipfoods.com