Italian Dip

Dive into the world of dip pairings with Snips Baked Snacks

Snips & Dips

Snips & Dips

When it comes to snacking, few things are as satisfying as the delightful crunch of Snips Baked Snacks. These delectable treats are not only delicious on their own, but they also serve as the perfect canvas for a variety of mouthwatering dips. In this blog post, we will dive into a world of dips that perfectly complement Snips' range of products. From classic favorites to innovative flavor combinations, let's explore the endless possibilities to enhance your snacking experience.

Snack time is that cherished moment when we indulge in flavors that tantalize our taste buds and bring us moments of pure bliss. But why settle for ordinary snacks when you can embark on a culinary adventure that combines the crispy satisfaction of Snips Baked Snacks with the creamy delight of mouthwatering dips? 

Explore the art of pairing dips with Snips baked snacks, a match made in snacking heaven that will revolutionize your snack game. 


Delicious dip pairings for Snips Baked Snacks: 

Click on your desired dip to reach the instructions on how to prepare it.

Peanut sauce:

3 tablespoons peanut butter
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 garlic clove, grated or finely minced
1-2 tablespoons water
Combine all the peanut sauce ingredients and whisk together until well blended.

3 ingredients Sweet Avocado Dip:

1 ripe avocado
1 tablespoon honey
A pinch of salt
Mash the avocado in a bowl.
Add honey and a pinch of salt and mix well.
Serve immediately or refrigerate before serving.


1 cup Greek yogurt
1 cucumber
2 cloves of garlic
2 tablespoons of olive oil
1 tablespoon vinegar
Salt and pepper to taste
Grate the cucumber and drain it in a sieve.
Crush the garlic and add it to the yogurt.
Add the cucumber, olive oil, vinegar, salt, and pepper to the yogurt.
Mix well and refrigerate before serving.

Dark Chocolate Dip:

200g dark chocolate
1 cup of cream
Heat the cream in a pan until it just begins to boil.
Remove from heat and add the dark chocolate.
Stir until the chocolate has completely melted and the mixture is smooth.
Serve warm.

Cream Cheese and Olives Dip:

1 pack of cream cheese
1-2 tablespoons yogurt
1 cup pitted olives (green or black)
1 tablespoon fresh or dried thyme
¼ cup chopped bell pepper
¼ cup chopped parsley
Chili flakes (optional)
Toasted Sesame and nigella seeds for garnish
Combine cream cheese and yogurt and whisk well to reach a thinner consistency.
Chop the olives finely.
Add the olives, pepper, thyme, and parsley.
Combine well.
Add chili flakes (optional).
Garnish with sesame seeds and nigella seeds.

Zaatar Dip:

2 minced garlic cloves
2 tablespoons capers drained and finely chopped
2 teaspoons chopped fresh rosemary
2 tablespoons pitted green olives, finely chopped
3 tablespoons finely grated parmesan cheese (optional)
2 tablespoons balsamic vinegar (optional)
3 tablespoons thyme (the Lebanese dried zaatar that’s ready to eat)
Fresh ground pepper, to taste
A pinch of chili flakes
1 tablespoon toasted sesame seeds
½ cup extra-virgin olive oil (Add more if needed)
Combine all of the ingredients and devour.

Caesar Salad:

4 cups romaine lettuce, coarsely chopped
Snips double rolls
Caesar salad sauce:
¾ cup yogurt
1 tablespoon mayo (optional)
2 tablespoons grated parmesan cheese
Salt and black pepper to taste
1 teaspoon mustard
1 teaspoon Worcestershire sauce
2 minced garlic cloves
1 tablespoon olive oil
Mix all and drizzle over the salad.

Greek Salad with Croutons:

2 cups chopped tomato
1 cup chopped cucumber
1 cup Kalamata olives
1 red onion, cut into wings
Snips double rolls, Tomato and Oregano flavor
1 pack of feta cheese (200 grams) cut into cubes
For the dressing:
Assemble salad
Drizzle olive oil and oregano over it and serve
Red vinegar (optional)

Italian Dip (tomato):

½ cup quartered cherry tomatoes
½ cup diced olives
¼ cup finely chopped green onions
¼ cup finely chopped bell pepper
½ teaspoon dried basil
2 garlic cloves, thinly sliced
1 small chili pepper, finely chopped
2 tablespoons olive oil
Combine them all, serve cold.

Pico de Gallo:

1 cup finely chopped tomato
¼ cup chopped red onion
1 tablespoon chopped green onions (only the green part)
1 tablespoon chopped jalapeños
Salt and black pepper
A pinch of garlic powder
1 tablespoon chopped coriander
3-4 tablespoons lime juice
Combine them all, and refrigerate until serving.

Cheesy Mushroom Dip:

2 cups fresh chopped mushrooms
½ cup Emmental, mozzarella or Fondel cheese
1 tablespoon olive oil
1 tablespoon butter
Salt and black pepper to taste
¼ cup chopped parsley
Paprika for garnish
Heat a pan.
Add olive oil and butter.
Add chopped mushrooms, salt, and black pepper, and cook until mushrooms are tender.
Add the cheese, lower the heat, and cover the pan until the cheese melts.
Garnish with parsley and paprika and serve.

Creamy Mushroom Sauce:

- 2 cups fresh chopped mushroom
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 finely chopped onion
- 2 minced garlic cloves
- Salt and black pepper to taste
- A pinch of white pepper and nutmeg
- 1 cup cooking cream
- A few sprigs of fresh thyme
- 1 tablespoon fresh chopped rosemary
1. Heat the pan.
2. Add olive oil and butter.
3. Add the thyme and rosemary and cook for a minute.
4. Add onions and cook for a minute.
5. Add mushrooms, salt, white and black and pepper, nutmeg, and cook until mushrooms are tender and golden.
6. Add the garlic and stir.
7. Add the cooking cream.
8. Simmer on low heat for 10-15 minutes until the sauce thickens.

Fruit Yogurt Dip:

- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 tablespoon honey or maple syrup
- Zest of ½ a lemon
- ½ cup of strawberries, berries, or mango
Place all the ingredients in a bowl.
Blend them until you reach the desired consistency.
Serve cold.

Feta and Honey Dip:

- 8 ounces of feta cheese
- ½ cup plain full-fat Greek yogurt
- 1 tablespoon neutral oil
- Honey, to garnish
- Black pepper, to garnish
- Dried oregano, to garnish (optional)
Break the feta block into pieces in a food processor.
Add the Greek yogurt and neutral oil and process for 2 to 3 minutes until light and creamy.
Serve immediately. Place on a plate or in a bowl and top with honey, black pepper, and dried oregano.
Note: Best eaten immediately; the texture hardens quite a bit when refrigerated.

Cheesecake Cup:

- 1 (8-ounce) package of cream cheese at room temperature
- 2/3 cup sour cream
- 1/3 cup confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Gather the ingredients.
In a large bowl, beat the softened cream cheese until smooth.
Add the sour cream, powdered sugar, milk, and vanilla extract. Mix until smooth.
Transfer the cheesecake dip to a serving bowl.

Apricot Labneh:

- 4 cups low-fat plain yogurt
- ½ cup sliced fresh apricots
- ¼ cup pomegranate seeds
- ¼ cup toasted chopped hazelnuts
- 1 tablespoon honey
- ⅛ teaspoon poppy seeds (optional)
Top Labneh with fresh apricots, pomegranate seeds, hazelnuts.
Serve with Snips Double Rolls.


- ½ cup plain yogurt
- ½ cup labneh
(Note: You can substitute both for 1 cup of thick Greek yogurt)
- ½ teaspoon dried parsley
- ½ teaspoon dried dill (you can use 1 tablespoon fresh chopped dill if available)
- ½ teaspoon dried chives
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- A pinch of salt and black pepper
Combine all ingredients.
Refrigerate for 30 min before serving.

Peanut Chutney:

- 2 small chiles halved
- 1 ½ pieces of peeled and quartered ginger
- ½ cup chopped cilantro
- ½ cup unsalted, dry-roasted peanuts
- 1 ½ tablespoon lime juice
- Kosher salt
Blend the chiles, ginger, cilantro, peanuts, and lime juice.
Add 2 tablespoons water in a blender until the mixture resembles a paste.
Season with salt.
Cover and chill.

Roasted Carrot Dip:

- 500 grams of carrots, cut into sticks
- 1 teaspoon salt
- ¼ teaspoon of each: black pepper, paprika, cumin, and turmeric
- 1/2 cup roasted walnuts
- Juice of 1 lemon
- 2 tablespoons Yogurt
- A few rosemary sprigs
- 2 tablespoons olive oil
- 1 garlic clove
Combine carrots with oil, salt, and spices. Spread on a baking pan.
Bake at 180°C for around 30 minutes.
Place in a food processor with the yogurt, lemon juice, garlic, rosemary, and the walnuts.
Process to desired consistency.
Serve cold or hot.

Hummus Pesto:

- 425g chickpeas (drained and rinsed)
- ½ teaspoon salt
- 3 garlic cloves
- ½ teaspoon ground cumin
- ½ cup basil pesto (110g)
- 1 tablespoon lemon juice
- ¼ cup of water
Pour the rinsed chickpeas onto half the area of a kitchen towel.
Fold the other half of the towel on top of the beans, and rub them so that the skin starts to come off.
Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and pesto.
Turn the processor on to break up the mixture.
With the food processor running, pour in the lemon juice and water and let the processor run until the mixture is smooth.

Beetroot Dip:

- 2 beets (400g)
- 2 cloves garlic
- 200g fresh chopped dill
- ½ cup strained yogurt
- 1 tablespoon mayonnaise
- Salt
Boil the beets without peeling.
Remove after 30 mins, wash and peel them.
Mash the peeled beets.
Mix strained yogurt, mayonnaise, salt, and mash garlic until combined very well.
Add the beetroot and chopped fresh dill.

Hummus & Paprika:

- 200g of cooked chickpeas
- 3 tablespoons tahini
- ½ teaspoon of sea salt
- 1 teaspoon smoked paprika
- 1 large clove of garlic
- 4 tablespoons water
- 3 tablespoons lemon juice
Juice the lemons and discard the skins.
Blend all the ingredients until smooth.
You can eat this immediately, although it works best when chilled.
Don't forget to add a sprinkle of paprika on the top.


- 3 ripe avocados, peeled and pitted
- 1 jalapeño, cored and finely diced (add more or less to taste)
- ½ cup finely diced red onion
- 1 tablespoon fresh lime juice
- ⅓ cup fresh cilantro leaves, finely chopped
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cumin
- (Optional: 1 tomato, cored and chopped)
In a medium mixing bowl, use a fork or potato masher to mash the avocados to your desired consistency.
Stir in the jalapeño, onion, lime juice, cilantro, salt, cumin until well-mixed.
If using, fold in the chopped tomatoes last.
Taste and season with additional salt (plus more lime juice, if needed) if necessary.

Labneh Pesto:

- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese
- 1 cup Labneh
Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped.
Add half of the olive oil and process until fully incorporated and smooth.

Ricotta Cheese

28-ounce peeled plum tomatoes
4 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
5 fresh basil leaves, torn
2 - 3 tablespoons fresh ricotta cheese
Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
Heat olive oil in a saucepan and add garlic.
Gently fry ingredients together.
Add the peeled plum tomatoes to the saucepan.
Simmer on low to medium heat for 10 minutes.
Season the sauce with salt.
Add the basil leaves at the end.
Remove the sauce from the heat, add the ricotta and serve immediately.



Unlock a world of flavors and textures that elevate your snacking moments to new heights.