We’ve teamed up with Barnana—makers of organic ridged plantain chips and new grain-free, corn-free plantain tortilla chips in all sorts of tasty flavors, like Pink Sea Salt and tangy Lime & Sea Salt—to share our favorite summer dip recipes.
If you ask me, the happiest time of day is snack time—and that’s elevated exponentially when those snacks are devoured outside in the sunshine. My Platonic ideal of snackable summer food for socially distanced picnics, poolside bites, Labor Day spreads, and even camping is now—and will always be—dip.
I’m happy with just about any kind of dip, but one that can be served at room temperature or easily packed up in a cooler gets bonus points.
So I’ve rounded up nine of our all-time greatest dip recipes for snacking and relaxing all summer long—whether you’re enjoying them beachside or perched on your couch watching old episodes of The O.C., dreaming of California. And since every dip needs a crunchy counterpart, I’ve paired each one up with a salty-crispy chip from Barnana.
The “next day” part of this recipe means you’ll be grilling corn, peaches, and pineapple one day for dinner, then making this simple salsa with the nextovers. Its sweet-and-spicy notes match up nicely with Barnana’s Pink Sea Salt Plantain Tortilla Chips, which are light, crispy, and just-the-right-amount salty.
An ideal way to transform a can of black beans is by making refried beans…then blitzing them into this flavor-packed dip. Food52 community member Madhuja based this off a friend’s Costa Rican bean dip, but her version is vegetarian. There are a few secrets to making it so darn good, including a quarter cup of brewed coffee. It’s a guaranteed hit with Barnana’s Pink Sea Salt Plantain Chips, which have deep ridges perfect for holding plenty of dip.
Okay, okay, the “guacamole is extra” joke is way overdone, but this guacamole is seriously extra. It’s extra chunky, extra cilantro-y, and has an extra ingredient (tomatillo) to make it extra green. It’s especially great with Barnana Lime & Sea Salt Tortilla Chips, which add an extra punch of citrus to snack time.
Whether you’re a former meat-eater who misses chorizo or a carnivore who is looking for ways to eat more plant-based dishes, this smoky dip was made for you. (It’s vegetarian, vegan, and can be made gluten-free if you use tamari.) Its signature smokiness comes from sun-dried tomatoes and sweet smoked paprika, and gets an added punch of umami from miso paste. This one can hang at room temperature for an afternoon of fun since there’s nothing perishable inside, and goes great with Barnana’s Lime & Sea Salt Plantain Tortilla Chips.
This dip’s a classic for a reason. If you’re dining outdoors, you’ll have to keep this one on ice or in a thermos, but it’s worth the extra effort. It’s also worth the time to reaaaaally caramelize the onions until they’re sweet and jammy. The recipe calls for five pounds—it seems like a lot, but they cook way down. Enjoy the fruits (alliums?) of your labor with Barnana’s Pink Sea Salt Plantain Chips.
This colorful dip can pack in most of your daily vegetables, thanks to a combination of roasted red peppers and cauliflower. It’s so creamy that you won’t believe there’s no dairy in it— tahini does the heavy lifting. Try it with lots and lots of Barnana’s Pink Sea Salt Plantain Tortilla Chips.
When you picture artichoke dip, you probably imagine a cheesy, bubbling, casserole-style dish. This is not that. Instead, it’s more like a light, bright tapenade. With a double-pop of citrus (lemon zest and juice), plus a hint of heat from cayenne pepper, it’s one of my summer go-tos. Try it on pasta (for real) once you run out of Barnana’s Pink Sea Salt Plantain Tortilla Chips.
Cheese and wine are nothing new, but this port wine-infused cheese dip is an inspired way to combine the two. Barnana’s Pink Sea Salt Plantain Chips make an excellent pairing, ready for your next socially distanced shindig.
Vegan dips are one of the best things to pack for a picnic or outdoor hang because you don’t need to worry as much about refrigeration. This dreamy dip is reminiscent of Buffalo chicken, but is actually made with artichokes, pureed Great Northern Beans, tahini, lemon juice, and Buffalo sauce. That’s it! Make a huge batch and bring a few bags of Barnana Pink Sea Salt Plantain Chips for all-day dipping.
What’s your favorite chip-and-dip combo? Tell us in the comments!
In partnership with Barnana, we’re sharing our all-time greatest dip recipes for summertime snacking—from a smoky vegan “chorizo” dip to grilled corn and pineapple salsa. A dip’s BFF? A crispy chip, of course! With a lineup of tasty chips to choose from—like their organic ridged Pink Salt Plantain Chips and new grain-free, corn-free Plantain Tortilla Chips in two flavors (Pink Salt and Lime & Sea Salt)—Barnana has you covered this season. Bonus: As a certified B-Corp, Barnana uses sustainably harvested plantains to make their chips, and supports organic, regenerative, and fair farming practices.