Bitchin’ Sauce kicked us most of its products to play with and so far I have to say, the stuff is terrific. You know that when you sample a dip and your first instinct is to grab a spoon instead of a chip. That’s how it was with the two we’ve sampled so far.
(L to R) Top: Roasted Green Chile & Pepita (x2); Middle: Chipotle, Buffalo, Cilantro Chile; Bottom: Chipotle, Heat, and Bombay
Vegan, gluten-free products are their stock-in-trade but you wouldn’t know that to try it. It’s smooth, creamy, and plenty flavorful. My first victim was the Bombay. I love Indian flavor profiles so it drew me right in. With its almond and water base, the dip doesn’t have any dairy in it. Bitchin’ Sauce flavors it with grapeseed oil, lemon juice, curry spices, garlic, and sea salt. For this test, I kept the recipe simple in order to focus on the flavor of the dip. I also didn’t want to just dunk a chip in it and go, “Ooh, yummy” so I went with chicken and rice instead. The results were wonderful. Bombay’s aroma clues you to its Indian spice profile and its flavor backs that up. It looks like a Dijon mustard. The overall vibe to each bite is a blend of lemon citrus, curry spice, and garlic, with the perfect touch of salt. I highly recommend it.
Over the next couple of weeks, I’ll review the others, so keep an eye on our site.
Bitchin’ Sauce Bombay Dip with Chicken and Rice
Ingredients
- 1 lb diced chicken breast
- 1/2 medium white or yellow onion, diced
- 2 tbsp vegetable oil
- 2 cups white or basmati rice
- 1/2 cup Bombay Dip
Directions
- Cook the rice per the instructions on the container. For extra flavor, add in vegetable or chicken stock instead of water.
- Brown the chicken and onion in a frying pan with the vegetable oil.
- Mix in the rice and Bombay Dip. Go to town.
Serves: 2-4 servings
Heat Scale: None
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