KBBQ-Inspired Chips and Dip

While the allure of football has never piqued my interest, the snacking possibilities that come along with attending a Super Bowl party pull me into the grips of game day. In preparation, I arm myself with this simple yet taste-bud-striking chip and dip combo, which is sure to be a hit—or touchdown—with everyone in attendance.

For this, I was inspired by Korean barbecue’s (KBBQ) sweet and savory flavors, but if you’re feeling confident, you can swap Black Garlic Salt and House Special Seasoning with another pairing. Picture Rosemary + Italian Seasoning, Lemon Zest Salt and Furikake or Habanero Salt + Taco Seasoning; the list goes on and on! Similarly, swap labneh or yogurt with mayo or sour cream. And, if your party swells to the size of Taylor Swift’s box seats, make a trio of chips and dips due to their ease. 

Recipe by: Kourtney Paranteau


Serves 4-8 as a snack

Process

In a small bowl, whisk your powdered sugar and Infused Black Garlic Salt and set aside.

Preheat your oven to 425°F then prepare a large baking sheet with parchment paper and spray it with a thin layer of cooking spray. Spread the kettle chips evenly on the tray and sprinkle the powdered sugar and Infused Black Garlic Salt mixture on the chips. Bake until the chips' color darkens, approximately five minutes.  

Remove chips from the oven, then evenly sprinkle House Special Seasoning along with the lime zest. Let cool and set aside. 

In a small bowl, whisk the lime juice with gochujang until entirely combined (be patient and let the sticky sauce break down and blend with the citrus!). Next, stir in your garlic, labneh, and half of the chives. Transfer the dip to a serving bowl and top with the remaining chives. 

Serve the dip alongside your gussied-up chips and enjoy!