Loaded crisps with Spanish-style dips

Name: Loaded crisps with Spanish-style dips
Prep time: 30 min
Total time: 30 min
Yield: Serves 10-12
Ingredients: 3 x 130g bags salted crisps; 6 tbsp aioli (see Know-how); 120g gordal or similar large pitted Spanish olives, halved; 110g tin smoked mussels, drained (optional but recommended); For the romesco; 50g blanched almonds, toasted in a dry pan until fragrant; 200g roasted red peppers from a jar, drained; 1 garlic clove, crushed; ½ tbsp sherry vinegar; 1 tsp smoked paprika; 2 tbsp whole milk; For the white bean dip; ½ x 600g jar white beans (no need to drain); 2 garlic cloves, crushed; Finely grated zest and juice ½ lemon; 2 tbsp extra-virgin olive oil

Portion size: Serves 10-12
Prep time 30 min
Difficulty: easy

Gluten-free

Emily Gussin

Food producer and sustainability lead, delicious.

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Inspired by trendy wine bars with fancy crisp options on the menu, these loaded crisps with Spanish-style dips are a fun way of serving ‘chips and dips’ for a crowd. Here’s why we love them…

Spanish flavours: Load up salted crisps with a trio of Spanish icons. Think garlicky aioli, punchy romesco and creamy white bean dip.
Store-bought hacks: Classic salted crisps and good-quality aioli make this recipe easy to assemble, while the duo of homemade dips elevate it to special snack levels.
Easy to serve: Dollop the various dips over the big pile of crisps, then serve the rest on the side for spooning over at will.

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Ingredients

3 x 130g bags salted crisps
6 tbsp aioli (see Know-how)
120g gordal or similar large pitted Spanish olives, halved
110g tin smoked mussels, drained (optional but recommended)

For the romesco

50g blanched almonds, toasted in a dry pan until fragrant
200g roasted red peppers from a jar, drained
1 garlic clove, crushed
½ tbsp sherry vinegar
1 tsp smoked paprika
2 tbsp whole milk

For the white bean dip

½ x 600g jar white beans (no need to drain)
2 garlic cloves, crushed
Finely grated zest and juice ½ lemon
2 tbsp extra-virgin olive oil

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Method

For the romesco, put the almonds in a food processor and pulse to chop evenly. Add the drained peppers, garlic, vinegar, paprika and milk, then whizz to a chunky sauce. Season with salt and black pepper, then scrape into a bowl.
For the white bean dip, put all the ingredients in a food processor and whizz until smooth. Season with salt and pepper and scrape into a bowl.
When you’re ready to serve, pile up the crisps on a platter, then dot over some of the romesco, white bean dip and aioli. Arrange the olives and (if using) mussels on top. Serve the rest of the dips in bowls on the side with plenty of spoons for everyone to help themselves
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Nutrition

338kcals Calories
24g (2.4g saturated) Fat
5.9g Protein
22g (2.7g sugars) Carbs
3.3g Fibre
1.1g Salt

Make Ahead

Make the romesco and white bean dip up to= 2 days ahead and keep in the fridge until ready to use. Leftovers will keep for another few days and are great added to sandwiches and salads.

Cook smarter

Aioli (called alioli in Spain) is a type of garlic mayonnaise – although there’s no egg in the purist version. You can get small tubs or jars in supermarkets these days. If you have some mayonnaise you could make an approximate version by stirring in some crushed garlic and lemon juice, but if you fancy making your own, try our easy aioli recipe.