Tomato Chip Dip
Tomato Chip Dip
This recipe for Tomato Chip Dip was for an ad campaign with Hellmann’s Mayonnaise. It was so good, and such a hit on my Tik Tok, I had to put it on the blog. This tomato chip dip is made with mayo, little bit of sour cream, dried chives, ranch and delicious sun dried tomato pesto. The full, printable recipe is right below, but there is some more information below the recipe for those who may need more guidance.
Full, Printable Recipe
Tomato Chip Dip with Homemade Potato Chips
A delicious play on french fries and ketchup. This tomato dip is made with creamy mayo and sun dried tomatoes. You can serve with your favorite potato chips or make your own. This is a fun dip for game day and would go great on a classic BLT.
Ingredients
- For The Dip
- 1.5 cups of Mayonnaise
- 1 Packet of Ranch Dressing Mix (0.4 ounce)
- 2 tablespoons of dried chives
- 4 tablespoons of sun dried tomato pesto
- 2 tablespoons of sour cream mixed with 1 tablespoon of water
- For The Chips
- 2 medium to large russet potatoes
- 4 cups of ice water
- About 2 cups of oil for frying ( I used vegetable)
- Kosher Salt
Instructions
- For the dip combine the mayo, sour cream, tomato pesto, dried chives and ranch in a bowl. Mix until creamy and well combined and place in fridge for two hours before serving.
- For the chips, wash your potatoes but do not peel them. Stick a fork in one end of the potato and use a peeler to peel thin slices of the potato into a bowl of ice water. You can also use a knife to cut them very thin, but a peeler works great.
- Let the potatoes soak in the ice water with some kosher salt (about 1 tablespoons) for about 20 minutes, drain and add ice water to the bowl again and saok for another 10 minutes.
- Drain and spread the potatoes out on clean dish towels or paper towels and pat them very dry on both sides.
- Heat your oil in a skillet until it is hot but not smoking. Add one potato to see if the oil is ready.
- When the oil is ready add the potatoes in batches and fry. These will only need to fry for a short time because they are so thin. Pull them before they reach the deep color brown you want because they will continue to cook when they are out of the pan. Let them drain on some paper towels.
- Taste and add a sprinkle of salt if needed.
- Serve with the. dip.
The Chips
A couple of chip tips. Soak the potato chip slices in icy salt water before frying to help remove the excess starch. This will yield a crispier chip. I use a fork to hold the end of the potato and use this veggie peeler to peel the chips right into my bowl of ice water. using the peeler makes perfectly thin chips that are perfect for this dip.
Sun Dried Tomato Pesto
This is the tomato pesto I use for this dip. My recipe calls for 4 tablespoons. Add more or less depending on how much tomato you want to use. There are many other brands of this tomato pesto. I usually find it in the tomato sauce aisle, or in the Italian aisle. it is also sometimes in aisle with the pickles and capers. I also found a brand on amazon you can find by clicking here. This ingredient can be pricey. You can definitely adjust the recipe to use less of this pesto and add a little bit of ketchup to offset the cost.
More Snacks
If you are looking for another great recipe for an appetizer you can make my Deviled Eggs. I also have a great recipe for a BLT Sandwich that this dip makes a great spread for.