Canapés. Package content: 50pcs To view our entire range of products do visit our website.

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Shannon Burke
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2 Hello! Thank you for interest in DIP products. We at DIP Foods specialise in creating wonderfully baked food products using 100% Natural. 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 () Lucky winner will get a gift hamper from us

3 DIP CANAPÉS

4 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.

5 American Sev-Puri (Serves 4. Prep Time: 15mins) 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

6 Paneer Broccoli DIP (Serves 4. Prep Time: 5mins) 100g fresh Paneer, low-fat preferable ¼ tsp salt 400g Broccoli ¼ tsp pepper 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

7 Ricotta and Herb DIP (Serves 8. Prep Time: 5mins) 350g fresh ricotta 2 tbsp chopped fresh herbs (parsley, chives, coriander) 2 tbsp olive oil ¼ tsp salt ¼ tsp black pepper 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

8 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

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

9 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

10 DIP BAKED MULTIGRAIN STRIPS - SOYA

Not only is the oil content dramatically lower, but it tastes beautiful too! Don t take our word for it! Just try one.

11 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

12 Spinach Artichoke DIP 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) 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

13 Guacamole DIP (Serves 4. Prep Time: 15mins) 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 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

14 Caramelised Onion DIP (Serves 8. Prep Time: 50mins) 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 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

15 Spinach DIP (Serves 6. Prep Time: 15mins) 1 Box DIP Pita Chips 2 tbsp olive oil ¼ tsp salt 250g fresh spinach 400g hummus 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

Creamy Avocado DIP (Serves 8. Prep Time: 10 mins) 4 avocados 1 cup fresh cilantro ½ cup sour cream ¼ cup fresh lime juice 1 jalapeño, seeded and roughly chopped 1 tsp salt ¼ tsp black pepper Step 1.

16 Creamy Avocado DIP (Serves 8. Prep Time: 10 mins) 4 avocados 1 cup fresh cilantro ½ cup sour cream ¼ cup fresh lime juice 1 jalapeño, seeded and roughly chopped 1 tsp salt ¼ tsp black pepper 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

17 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! Package content: 150g

18 Chive DIP (Serves 4.Prep Time: 15mins) ¾ Cup low fat sour cream 50g soft goat s cheese 1 small shallot, minced 1 tbsp fresh lemon juice 1 tbsp fresh chives, chopped ¼ tsp salt 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

Creamy Radish and Dill DIP (Serves 6. Prep Time: 30mins) 200g cream cheese, softened ¼ cup prepared radish 2 tbsp milk ¼ tsp salt 2 tbsp fresh dill, chopped Step 1.

19 Creamy Radish and Dill DIP (Serves 6. Prep Time: 30mins) 200g cream cheese, softened ¼ cup prepared radish 2 tbsp milk ¼ tsp salt 2 tbsp fresh dill, chopped 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

20 Spinach and Parmesan DIP (Serves 6. Prep Time: 5mins) 300g chopped spinach, thawed if frozen 25g grated Parmesan ½ tsp salt 100ml sour cream 1 clove garlic, finely chopped ¼ tsp black pepper 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

21 Hummus (Serves 3. Prep Time: 5mins) 500g boiled Chickpeas 1 clove garlic 50ml olive oil 2 tbsp fresh lemon juice 2 tbsp tahini (sesame seed paste; optional) 1 tsp ground cumin ¾ tsp salt ¼ tsp paprika 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

22 Masala Yoghurt (Serves 4. Prep Time: 5mins) 250g Hung Yoghurt, draining excess water 50g paneer, grated 1 celery stick, finely chopped 1 yellow and red bell pepper each 2 green chillies, finely chopped 1 tsp oregano 1 tsp basil ¼ tsp salt ¼ tsp black pepper 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

Yoghurt, Herb and Walnut DIP (Serves 6. Prep Time: 5mins) 200gm Yoghurt, preferably Greek 35g chopped walnut ½ tsp salt 1 clove garlic, chopped 30g chopped dill Step 1.

23 Yoghurt, Herb and Walnut DIP (Serves 6. Prep Time: 5mins) 200gm Yoghurt, preferably Greek 35g chopped walnut ½ tsp salt 1 clove garlic, chopped 30g chopped dill 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

24 DIP TACO SHELLS

Salsa (Serves 3. Prep Time: 15mins) 2 red bell peppers 4 medium sized tomatoes 1 stick celery 4 basil leaves 1 tbsp jalapeno paste ½ tsp red chilli powder 1 tsp vinegar ¼ tsp salt Step 1.

25 Salsa (Serves 3. Prep Time: 15mins) 2 red bell peppers 4 medium sized tomatoes 1 stick celery 4 basil leaves 1 tbsp jalapeno paste ½ tsp red chilli powder 1 tsp vinegar ¼ tsp salt 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

26 Gazpacho Salsa DIP (Serves 6. Prep Time: 15mins) 2 plum tomatoes, seeded and diced 1 small yellow bell pepper, diced 1 cucumber, diced ½ red onion, diced 1 tbsp red wine vinegar 1 tbsp extra-virgin olive oil ¼ tsp salt ¼ tsp black pepper 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

27 Pico de Gallo (Serves 6. Prep Time: 10mins) 500g tomatoes, seeded and chopped 1 jalapeño, seeded and finely chopped ½ white onion, finely chopped ¼ cup fresh coriander, chopped 1 tbsp fresh lime juice ½ tsp salt ¼ tsp black pepper In a medium bowl, combine the tomatoes, jalapeño, onion, coriander, lime juice, salt, and pepper. Serve with DIP Tortilla Chips or Pita Chips

28 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

29 Guacamole con Tomate (Serves 8. Prep Time: 10mins) 2 ripe avocados, pitted and peeled 2 tomatoes, seeded and chopped 2 tbsp fresh lemon juice 35gm finely chopped sweet onion 2 tbsp finely chopped coriander 1tsp red chilli powder 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

30 Chickpea with Red Pepper Salsa (Serves 6. Prep Time: 10mins) 500g boiled chickpeas, chopped 4 green onions, chopped 1 cup salad rocket, chopped 2 roasted red peppers, chopped (1/4 cup) 2 tbsp fresh lemon juice 2 tbsp extra-virgin olive oil ½ tsp salt ¼ tsp black pepper 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

Hot Ricotta DIP 750g ricotta ¼ cup fresh parsley, chopped 2 tsp fresh thyme leaves ¼ tsp crushed red pepper 50g grated parmesan ½ tsp salt ¼ tsp black pepper 1 tbsp olive oil Step 1.

31 Hot Ricotta DIP 750g ricotta ¼ cup fresh parsley, chopped 2 tsp fresh thyme leaves ¼ tsp crushed red pepper 50g grated parmesan ½ tsp salt ¼ tsp black pepper 1 tbsp olive oil 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

32 Coriander and Ginger DIP (Serves 6. Prep Time: 10mins) 1 Big bunch of Coriander 25gm sour cream 50g sliced ginger 50ml olive oil 3 tbsp vinegar 2 tbsp soy sauce 1tbsp fresh lemon juice 2 tsp sesame oil In a blender, puree coriander, ginger, olive oil, vinegar, soy sauce, lemon juice and sesame oil Serve with DIP Multigrain Strips or Pita Chips

33 DIP BAKED BHAKARWADI

34 DIP COCONUT DELIGHT

35 Thank You To share your own recipe, do visit our website

SIMPLE AND HEALTHY. Super Bowl. Copyright GoTimeTraining.com LLC. All Rights Reserved.

SIMPLE AND HEALTHY. Super Bowl. Copyright GoTimeTraining.com LLC. All Rights Reserved. SIMPLE AND HEALTHY Super Bowl recipes 3 medium cucumbers (each will yield about 6 slices) ¼ cup store bought basil pesto 6 slices GO Veggie Lactose & Soy Free Mozzarella Slices, cut into ½ inch strips