Well, what a delicious group of recipes we are able to publish after the Vege Chip, Dunk a Chip in your Dip competition.

Congratulations to Georgie who shared her artichoke and cannellini bean dip to take out first prize, securing herself a years supply of Vege Chips!

Also a huge shout out to Kerry-Anne and Jodie for their respective delectable dips, you have both won a Vege Chips party pack! Kerry-Anne shared her peanut and pumpkin dip and Jodie shared her capsicum, walnut and tahini dip.

As you can see below we made the top three dips, so we now have a good stash of goodies to share on Australia Day! Believe us there is a great mix of gluten free, vegan goodness in these tasty dips.

Vege chips competition
Thanks to everyone who participated and thanks to Vege Chips for the wonderful prizes. See below for some of the amazing gluten, meat, fish and egg free recipes entered in the competition, including the three winners at the top.


Artichoke & cannellini bean dip

Georgie, Ascot Park, SA

Ingredients

170g artichoke hearts
400g cannellini beans

1/2 cup fresh parsley

1 clove garlic

2 tbs olive oil

Juice of half a lemon

Salt, to taste

Method

  1. Rinse artichokes and cannellini beans and add to food processor.
  2. Finely chop garlic and add to mixture.
  3. Roughly chop parsley and add to mixture.

  4. Add olive oil, lemon juice and salt to mixture.

  5. Blend mixture on a medium speed until combined.

  6. Serve with some finely chopped parsley and a drizzle of olive oil to garnish.

Vege Chip

Original, natural

Comments

This artichoke & cannellini bean dip is a creamy, dreamy dip perfect for those who want to enjoy full flavour without gluten or animal products. Its nutty in flavour yet refreshing and zesty and goes perfectly with the crunchiness of natural Original Vege Chips! And to make it even better it only takes about 5 minutes to make so it's quick and easy, yet impressive.


Pumpkin and peanut dip

Kerry-Anne, Edwardstown, SA

Ingredients

1 kg butternut pumpkin

3 tsp gluten free vegetable stock powder

3 cups water

1/2 tsp chilli powder

2 tbs crunchy peanut butter

2 cloves crushed garlic

2 tbs chopped roasted peanuts

1 tsp salt

1 tsp ground cumin

1 tbs vegetable oil

Method

  1. Cut pumpkin into small chunks, removing rind & seeds.
  2. Add stock powder to 3 cups of water in a medium saucepan, and add pumpkin. Boil gently until well cooked, then drain & cool slightly.
  3. Place pumpkin in a blender with other ingredients & mix well.
  4. Place in containers & refrigerate.
  5. Serve with Original flavour Vege Chips, and chopped celery & carrots.

*Can be made with less peanut butter/peanuts/oil, for a healthier dip. Other herbs and spices can be added, according to your personal preference. Freezes well.

Vege Chip

Original, natural

Comments

The Original flavour Vege Chips are the ideal accompaniment to this pumpkin and peanut dip. The delicious combination of pumpkin, peanuts and spices marries beautifully with the fresh and subtle flavour of the Vege Chips. The Original flavour Vege Chips allow the more-ish taste of the dip to shine through, while providing crunch and texture which is hard to beat.


Capsicum, walnut and tahini dip

Jodie, Kimba, SA

Ingredients

2 red capsicums

1/2 cup toasted walnuts

2 tbs tahini

2 tsp red wine vinegar

1 tsp sugar

1/4 tsp cayenne pepper

1/2 tsp cumin

Salt and pepper, to taste

Method

  1. Wash capsicums and place on tray in the oven.
  2. Cook until skin bubbles and chars, approx 15-20 mins.
  3. Remove from oven and allow to cool.
  4. Remove the skins and seeds.
  5. In a food processor combine capsicum flesh, walnuts, tahini, vinegar, sugar, cayenne pepper and cumin. Purée until smooth.
  6. Season with salt and pepper to taste.

Vege Chip

Popped corn chips, nacho cheese

Comments

I have chosen the Nacho Cheese popped corn chips because the golden yellow of the chips will complement the creamy red of the dip. This combination also has a Mexican vibe to it. Enjoy!

Vege chips competition

Broad bean dip

Lisa, Cromer, NSW

Ingredients

200g shelled broad beans

1 large bulb of garlic 

2 tbs extra-virgin olive oil

Zest of 1 small lemon

2 tbs lemon juice

5 medium basil leaves

Salt and pepper, to taste

Method

  1. Roast garlic - Preheat oven to 180C/350F. Slice whole bulb of garlic in half width-wise across its centre and place, exposed side up on a baking tray. Drizzle with olive oil and cook for 20-30 minutes.
  2. Shell broad beans and then steam them for 3-5 minutes. Plunge into cold water to remove the thick skins. Pinch the skin with your fingers and they should pop out easily.
  3. Once cool, squeeze the garlic out of the skin and blend together with all the other ingredients In a food processor.
  4. Season to taste with salt, pepper and paprika (if you like).
  5. Serve at room temperature with Vege Chips.

Vege Chip

Deli Crisps, rosemary and garlic

Comments

Combines two of my favourite flavours - broad beans and roast garlic - and it is so healthy! Combining it with Vege Chips adds the perfect crunch and the rosemary and garlic flavour enhances the flavour combination.


French onion dip

Lauren, Seven Hills, NSW

Ingredients

I tub sour cream (250g)

1/2 pack of French onion soup powder

1 gherkin or 10 capers, chopped

Method

  1. Mix sour cream and French onion soup powder, chop gherkin/capers, add to sour cream mix and stir.
  2. Chill for an hour.
  3. Serve with Original Vege Chips.

Vege Chip

Original, natural

Comments

My dip and Vege Chip choice complete each other, as the dip is quite tangy and salty whilst the natural Vege Chip provides a nice crunchy texture.


Mexican salsa dip

Lorraine, South Yarra, VIC

Ingredients

1 avocado

4 ounces goat cheese

1 tbs lime juice

1/3 cup canned black beans (rinsed and drained)

3/4 cup diced tomatoes

1/4 tsp cumin

Pinch of salt

Method

  1. Mix first 3 ingredients together.

  2. Add in rest of ingredients and serve.

Vege Chip

Original, natural

Comments

Delicious and healthy treat for a movie night in!


Salsa dip

Ellyse, Balwyn North, VIC

Ingredients

2 avocado

2 truss tomatoes

1/2 cup fresh coriander

1 small chilli

1/2 small red onion

2 tbs sweet chilli sauce

A few drops of tabasco sauce

1/2 lime

Method

  1. Peel avocado and put contents in a separate bowl, keep the pips. Crush the avocado with a fork and place the pips on top (this stops it going brown).
  2. Dice the onion, tomato, chilli and coriander as finely as you can.
  3. Into the avocado mix (remove pips but do not discard), place all the diced ingredients as well as the sweet chilli sauce, tabasco sauce and the juice of the lime.
  4. Mix contents with a fork and place avocado pips back on top
  5. Serve with original Vege Chips.

Vege Chip

Original, natural

Comments

I chose to use the natural because there are so many flavours in my dip that I don't want the chip to interfere. The chips give the dip a crunchy aspect because it is otherwise very smooth. This is my go to dip whenever someone is coming around or when my avocados are looking like they are getting to ripe in the fruit bowl.


Greek yoghurt dip

Monica, Traralgon, VIC

Ingredients

Natural Greek yogurt

Fresh dill and parsley

Garlic

Lemon juice and some zest

Sea salt
 and pepper, to taste

Method

  1. Mix ingredients in the quantities you like.
  2. Cup of yogurt, half a lemon, one garlic crushed..etc

Vege Chip

Original, natural

Comments

Both my choices complement each other..their subtle flavours combined, make for a delicious but tasty treat. So good for you too.


Smashed avocado dip

Georgie, Ascot Park, SA

Ingredients

2 ripe avocados

1 clove garlic

1 lemon

Salt, to taste

Method

  1. Remove avocados from shell and roughly cut into squares.
  2. Finely chop 1 clove garlic and add to avocados.

  3. Squeeze anywhere between half and a whole lemon and add to mixture (I like mine fresh and tangy so I use a whole).
    
1. Season with salt to taste.

  4. Smash the mixture with a fork - you want a nice chunky consistency here so as tempting as it is to whiz it in a food processor take the extra couple minutes to smash away and mix.

  5. Serve and enjoy!

Vege Chip

Original, natural

Comments

A delicious Natural Vege Chip is perfectly shaped to scoop some chunky refreshing smashed avocado dip! This is the easiest dip to make. It is completely natural, with absolutely no additives and is suitable for a vegan, gluten free diet. It is a great way to add essential omega-6 and omega-9 fats to your diet.


Cottage cheese & avocado dip

Barbara, Sydney, NSW

Ingredients

2 avocados

1/2 lemon

1/4 diced onion

Small tub cottage cheese
Salt and 
pepper
, to taste

Method

  1. Mash the avocado in a bowl.
  2. Squeeze the juice of the half lemon, add salt & pepper to task.
  3. Add 1/4 diced onion and mix.
  4. Then add small tub cottage cheese and mix. A very yummy dip to use with your Vege Chips!

Vege Chip

Original, natural

Comments

My dip is a low fat dip, very tasty and good for you! It goes with everything, Vege Chips, corn chips, sliced vegetables (carrots/celery). Everyone loves it and there is never any left over. Whenever I serve it, it is the first thing to go!


Coconut guacamole

Fabian, Melbourne, VIC

Ingredients

2 hass avocados

2 tbs chia seeds

2 tbs hemp seeds

1 tbs desiccated coconut

Method

  1. Mix together with a fork....simple!

Vege Chip

Original, sea salt and vinegar

Comments

The flavours of sea salt and vinegar compliment the guacamole without overpowering the dip itself.


Hummus

Christine, Prospect, TAS

Ingredients

1 large garlic clove
Juice of 1 lemon
400g can chick peas
1 tsp of cumin ground
1 tbs olive oil
1 tbs water
1 tbs Tahini
Sea salt, to taste

Method

  1. Mince the garlic and add all ingredients into a blender and pulse until desired consistency.

Vege Chip

Original, natural

Comments

They go well together except that usually the bag of chips is 3 parts empty before the dip is made :)


Creamy avocado dip

J Edwards, Singleton, NSW

Ingredients

250g cream cheese
125g sour cream
1 1/2 tbs taco seasoning
2 tomatoes diced
1/2 bunch shallots sliced
2 avocados mashed
Cup grated cheese
Bag of natural Original Vege Chips

Method

  1. Combine cream cheese, sour cream and taco seasoning in a bowl. Once combined spread this on a platter about 2cm thick.
  2. Top with mashed avocado. Then top with diced tomato, sliced shallots and finally with grated cheese.
  3. Serve with natural, Original Vege Chips around the outside or in a separate bowl.

Vege Chip

Original, natural

Comments

Its moreish and savoury and makes the party life happy.


Mexican style bean dip

Maria, Evatt, ACT

Ingredients

1 can (15oz) black beans, drained and rinsed
2 cans cannellini beans drained and rinsed
2 cans (11oz. each) white corn, drained and rinsed
5 Roma tomatoes, chopped
1 large green pepper, chopped
2-3 bunches green onions, chopped
1 small can sliced black olives, drained

Method

  1. Mix all the ingredients together and put into a large bowl. Add Italian dressing to taste.

Vege Chip

Original, natural

Comments

Sort of a dip come salsa, very refreshing and healthy and with natural veg chips to top it all off.


Smashed avocado dip

Ilonka, Safety Bay, WA

Ingredients

1 avocado mashed
1 tomato diced
1 shallot or small onion finely diced
Salt and pepper, to taste

Method

  1. Mash the avocado with a fork.
  2. Finely dice 1 tomato and 1 shallot and add to the avocado. Mix together thoroughly.
  3. Season with salt and pepper to your taste.

Vege Chip

Original, natural

Comments

This is such an easy, versatile dip to make. It is so tasty that I like to use natural Vege Chips with it, it doesn't need any extra flavour.


Mango avocado dip

Elizabeth, Logan Reserve, QLD

Ingredients

2 large avocado
1 medium mango
Chilli flakes (to taste)
Spring onion finely sliced
Juice of 2 limes
Zest of one lime
Pinch cayenne pepper

Method

  1. Mash avocado, puree mango, blend together, add other ingredients and serve with your favourite accompaniment.

Vege Chip

Popped Corn Chips, nacho cheese

Comments

This dip is a sweet and sour combo and the longer it sits before serving the stronger the flavour. can be made up to two days ahead in which case I cover top with a drizzle of avocado oil to keep the colours bright and appetising.


Gluten free macadamia dip

Sussi, Broadbeach, QLD

Ingredients

1 cup raw unsalted macadamia nuts
1-2 cloves garlic
¼ cup fresh parsley
2-3 tbs lemon juice
Salt and pepper, to taste
Olive oil, if required

Method

  1. In a food processor, pulse until fairly smooth.
  2. Add garlic, parsley, salt & pepper, and lemon juice. Pulse to evenly combine.
  3. Add olive oil if needed to form a smooth paste.

Vege Chip

Deli Crisps, natural

Comments

Macadamias are my favourite nut. This dip is quick & simple, fresh & tasty & is a great flavour combination with the scrumptious, sweet potato goodness of Vege Chips Natural Deli Crisps.


Thank you to all our fabulous competition entrants and the amazing Vege Chips for their generous prizes.