Chips and dip is hands down my favorite snack of all time. With the superbowl just around the corner, there really is nothing better than a bowl of kettle cooked chips and a hearty dip while watching your favorite sports team. 

One of my dearest friends is Chef JP Medina. If you are a local, you are probably well aware of who he is. He has taken the restaurant industry by storm... first at the Conover Club at Callicoon Hills and now at his most recent location, The Debruce (which has recently been nominated for a James Beard award!). JP cooked the food for my wedding at the Callicoon Hills and we find ourselves so fortunate to have him as a close friend. 

One day I cornered him and gently coerced him to disclose the dip recipes he created for the Callicoon Hills (I told him I needed it for all of you)! This week’s recipe is his famous chipotle lime dip, often served as accompaniment to his deep-fried cheese curds. It is literally the best - and if you’ve ever had it before, I know it’s been on your mind since first introduction. Serve this with crudite, hearty chips, or your favorite air fried snack...this dip will make everything better.

Ingredients:

1 1/4 cup sour cream

2/3 cup mayo

3 1/2 teaspoon chipotle powder (I couldn’t find this so I added 2 teaspoons of cayenne powder)

2 1/2 teaspoons garlic powder

2/3 teaspoon salt

1/4 cup lime juice 

1 3/4 teaspoons Tajin seasoning 

Just mix it all together and serve! The longer it chills, the better it will become; I would recommend at least 2 hours before serving. I plan on making this in the morning and serving it later on in the day for the Superbowl. Have a safe and great weekend.