The Cubbs Game-Day Platter
A South African crowd-pleaser: Biltong & Chives party dip with chips, vegetable crudités, and dippers. 15 minutes, serves a room.
The dip you reach for when there’s rugby on, family over, and a packet of chips that needs a purpose.
You’ll need
- 1 sachet Cubbs Party Dip — Biltong & Chives (30g) or Sour Cream & Black Pepper (30g)
- 250 ml (1 cup) sour cream
- Optional: 100 g smooth cream cheese for extra richness
- A platter of:
- Salt-and-vinegar chips, kettle chips, or pretzels
- Carrot sticks, cucumber batons, celery
- Mini cherry tomatoes
- Toasted pita wedges or seed crackers
Method
- Make the dip at least 30 minutes ahead (it gets much better as it sits):
- Whisk the sachet through the sour cream until smooth.
- If using cream cheese, soften it first, then beat both together until silky.
- Cover and chill for 30+ minutes. Stir before serving.
- Build the platter: spoon the dip into a serving bowl in the centre, arrange dippers around. Garnish with a few extra biltong shavings if you’ve got them.
Tips
- For a lighter dip, swap half the sour cream for plain Greek yoghurt.
- For a thinner pour-style dip, add a splash of milk and serve in a wider, shallower bowl.
- Store leftovers in the fridge for up to 3 days — but it usually doesn’t last that long.