Get high on these dips at your next party!

By Nikita Sachdev

A party isn’t complete without a chips and dips platter. This combo is easy to make and everyone loves it from children to adults. But these dips are specially for those adults who love booze. Want to impress your guests at the next house party? Here are some quick boozy dips to whip up and serve with chips, breads or nachos and score big at any gathering.

1. Zucchini Gin Dip 
1/2 cup chopped zucchini (Boiled)

1 small garlic clove

1/2 tsp salt

15 ml Gin

1 cup mayonnaise

1 teaspoon fresh lemon juice


Combine all the ingredients and blend in a blender until its smooth. Serve it with chips, or nachos, or boiled vegetables like carrot, bell pepper and cauliflower. 

Recipe by Chef Akshay Nayyar from Tourist, Janpath

2. Spicy Avocado Dip with Rum  

1 Avocado (diced)

1 clove Garlic

1/2 tbsp fresh lemon juice

3 tbsp Olive Oil

1/4 tsp Ground Black Pepper

1 Green Chilly

30 ml Rum

Water as per requirement 

Salt as per taste

Add garlic, avocado, Rum, green chilli lemon juice, olive oil, salt and pepper in a blender. Process until smooth. Thin the dip with a little bit of water (about 1/4 cup) until it reaches a desired consistency. Keep in an airtight container and Serve Chill. You can enjoy this with chips, or use as a salad dressing.

Recipe by Chef Sachin from Lights Camera Action- Airbar, Rajouri Garden

3. Red Wine with Cheese Caramel Dip 


2 tsp red wine

3 cups cream cheese

2 tsp- Sugar

1 cup caramel sauce

Toffee bits to garnish

1 sliced apple, pear

Mix cream cheese, sugar, red wine in a bowl. Place the mixture in a dish and pour as much caramel sauce as you want evenly over cream cheese. Sprinkle with a generous helping of toffee bits. Serve with apple and pear. 

Recipe by Chef Pradeep Jugran from Number 8, Sunder Nagar

4. Champagne Chocolate Dip
2 cup dark chocolate candy bars, finely chopped

1 tbsp butter

1/2 cup Champagne or sparkling wine

Microwave chocolate and butter for 1 minute or just until chocolate begins to melt, stirring after 30 seconds. Whisk in Champagne, whisking until chocolate melts and mixture is smooth (mixture may appear broken, but continue to whisk until smooth).

Recipe by Chef Gajendra Yadav, Unplugged Courtyard

5. Roasted Red Pepper Hummus with Vodka Dip
2 roasted red bell peppers

1 cup chick peas boiled

3 cloves garlic
1/3 cup powdered seasame seeds

30 ml Vodka

1/8 cup olive oil

Salt and pepper to taste

Chopped flat leaf parsley, for garnish


Roast the bell peppers. Rub off the skin, remove the seeds, and cut them into large chunks. Put the peppers, chick peas, garlic, sesame seeds and vodka in a food processor to make a paste until well combined. With the food processor running, drizzle in the olive oil and let combine; season to taste with salt and pepper and garnish with parsley and another drizzle of olive oil. Serve with pita breads or chips.

Recipe by Chef Akshay Nayyar, Office Canteen and Bar, Connaught Place


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