when i found out about warburtons' escapes chips i thought it'd be a great chance to try out making homemade dips. but these aren't just any old chip for dippin' - british bakers warburtons have stuck to their bread loving routes and created a pitta-based snack with 45% less fat than potato crisps. i was sent sea salt and cracked black pepper, sour cream and chive, spicy chilli jack and sea salt and malt vinegar.
for these i made an edamame and chilli dip and posh houmous - both found on bbc good food. i found the edamame and chilli had an expected kick which went well with the black pepper and sour cream (my personal faves!) and the stronger flavour of salt and vinegar and chilli jack (a little too spicy for me!) went well with the cooler houmous flavour. they were really light and were a great shape and texture for dipping (bit of snackology for you).
so how did i make them?