{"title":"Dips","description":"\u003cp\u003eHot chicken needs something cold sitting next to it. These are dry mixes, not jars — stir one into yogurt, mayo or sour cream and it tastes like somebody made it twenty minutes ago. Because you did.\u003c\/p\u003e","products":[{"product_id":"green-riot-mint-coriander-dip-mix","title":"Green Riot Mint-Coriander Dip Mix","description":"\u003cp\u003eHot chicken wants a cold, sharp counterpunch. This is the green chutney register — mint, coriander, green chilli, lime — dried down into a 60 g pouch. Stir it into yogurt you already have in the fridge and it wakes up in ten minutes.\u003c\/p\u003e\n\u003ch3\u003eWhy it works\u003c\/h3\u003e\n\u003cp\u003eWet chutney in a jar has to travel cold, and fresh herbs start fading the day the lid comes off. Dry has none of those problems. The mix sits in your cupboard until you want it, and then you decide what it becomes: whisk it into thick curd for a dip that holds its shape on a wing, or into looser yogurt for something you can pour. Mix half, keep the rest. The salt and the acid also pull a little water out of the yogurt as it rests, so the dip firms up instead of sliding off the chicken, and cold dairy sitting directly against chilli heat is the entire reason this exists.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne 60 g resealable pouch\u003c\/strong\u003e — makes roughly 500 ml of dip, enough alongside about 1.5 kg of chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDried mint and coriander leaf\u003c\/strong\u003e — the green backbone. This is the flavour you actually came for.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGreen chilli and black pepper\u003c\/strong\u003e — the heat, held at a 2 so it doesn't bulldoze the herbs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmchur and citric acid\u003c\/strong\u003e — the sourness that stops it tasting like herby wallpaper paste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted cumin, garlic granules, salt, a pinch of sugar\u003c\/strong\u003e — depth underneath, and just enough sugar to take the edge off the acid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSpoon 450 g of thick yogurt or hung curd into a bowl. Greek-style is ideal; watery table curd needs draining first or you'll end up with soup.\u003c\/li\u003e\n\u003cli\u003eTip in the whole 60 g pouch. Making less? Half the pouch into 225 g of yogurt, same result.\u003c\/li\u003e\n\u003cli\u003eWhisk hard for 30 seconds. Chase down every dry pocket — the mix clumps if you're lazy about it.\u003c\/li\u003e\n\u003cli\u003eCover and rest in the fridge for 10 to 15 minutes. The herbs rehydrate and the dip thickens. Skip this and it tastes dusty.\u003c\/li\u003e\n\u003cli\u003eTaste. Loosen with a tablespoon of cold water if it's too stiff, sharpen with a squeeze of fresh lime if you want more edge.\u003c\/li\u003e\n\u003cli\u003eServe cold, straight from the fridge, next to chicken straight out of the basket. Keep leftovers covered and chilled and finish them within 3 days.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 2 out of 5. Present, friendly, won't ruin anybody's evening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no declared allergens in the mix itself. Packed on equipment that also handles milk, mustard, sesame, peanuts and tree nuts. The yogurt you add contains milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Once opened, use within 3 months.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e reseal the pouch and keep it cool, dry and out of direct sunlight. Dry spoon only — moisture in the pouch will clump it. Mixed dip lives in the fridge and gets eaten within 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Default Title","offer_id":48262472335618,"sku":"FAF-DIP-GRN-60","price":229.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-37845143.jpg?v=1786008791"},{"product_id":"garlic-wrecking-ball-toum-dip-mix","title":"Garlic Wrecking Ball Toum-Style Dip Mix","description":"\u003cp\u003eReal toum is an emulsion that splits if you look at it wrong. This is not that. It's the flavour — raw-edged garlic, lemon, salt, a quiet lift of white pepper — dried into a pouch you stir straight into mayo you already own. Same wallop. None of the drama.\u003c\/p\u003e\n\u003ch3\u003eWhy it works\u003c\/h3\u003e\n\u003cp\u003eBottled garlic sauce has to travel cold, and it turns dull and bitter long before the jar is empty. A dry mix skips all of that: cupboard shelf, no cold chain, and you only make as much as you're about to eat. You also pick the base. All mayo gives you something thick and rich that clings to a wing. Half mayo, half thick yogurt gives you something lighter and tangier that you can eat a great deal more of. The garlic in here is granulated rather than roasted, so it keeps its raw bite, and the acid comes from dried lemon peel plus a touch of citric acid so it lands sharp rather than sweet. The twenty-minute rest is where the garlic rehydrates into the base — that's the difference between gritty and good.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne 60 g resealable pouch\u003c\/strong\u003e — makes roughly 500 ml, which comfortably covers about 1.5 kg of chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGranulated and powdered garlic\u003c\/strong\u003e — the wrecking ball. Two grinds, because one hits fast and one hangs around.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDried lemon peel and citric acid\u003c\/strong\u003e — the sharp edge that keeps a rich base from going flat halfway through the bowl.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite pepper\u003c\/strong\u003e — heat you feel rather than taste, which is why this is a 1 and not a 3.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt, dried parsley, a whisper of sugar\u003c\/strong\u003e — seasoning, flecks of green, and just enough sugar to stop the acid biting.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSpoon 400 g of mayonnaise into a bowl. Want it lighter? Use 250 g mayo and 150 g thick yogurt instead.\u003c\/li\u003e\n\u003cli\u003eTip in the whole 60 g pouch. For a smaller batch, half the pouch into 200 g of base.\u003c\/li\u003e\n\u003cli\u003eWhisk for 30 to 45 seconds, until the colour is even and there are no dry specks left round the sides.\u003c\/li\u003e\n\u003cli\u003eCover and rest in the fridge for 20 minutes. Not optional. Dried garlic needs that time to soften or you are eating powder.\u003c\/li\u003e\n\u003cli\u003eTaste it. A squeeze of fresh lemon sharpens it, a splash of cold water loosens it, a pinch more salt wakes the whole thing up.\u003c\/li\u003e\n\u003cli\u003eServe cold. Keep covered in the fridge and finish within 3 days, or by the use-by date on your mayo — whichever comes first.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 1 out of 5. This is a garlic problem, not a chilli problem.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no declared allergens in the mix itself. Packed on equipment that also handles milk, mustard, sesame, peanuts and tree nuts. The mayonnaise you add contains egg; yogurt contains milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Use within 3 months of opening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e reseal and keep it cool, dry and out of the sun. Dry spoon only. Once mixed, fridge only, up to 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Default Title","offer_id":48262472368386,"sku":"FAF-DIP-TOU-60","price":249.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-8053728.jpg?v=1786008794"},{"product_id":"ranch-enforcer-buttermilk-dip-mix","title":"Ranch Enforcer Buttermilk Dip Mix","description":"\u003cp\u003eRanch got boring because most of it comes out of a bottle that has been sitting in a warehouse since last winter. This is the dry version — buttermilk, dill, chive, onion, cracked pepper — and it tastes like somebody made it twenty minutes ago. Because you did.\u003c\/p\u003e\n\u003ch3\u003eWhy it works\u003c\/h3\u003e\n\u003cp\u003eBottled ranch ships wet and cold and spends its whole life slowly losing the herbs that made it worth buying. A dry mix has no such problem: cupboard shelf, no cold chain, no half-used bottle going sad at the back of the fridge. It also hands you the base. Sour cream makes it thick, tangy and properly scoopable. Mayo makes it richer and clingier, which is what a hot wing wants. Half and half is the house answer. Buttermilk powder carries the lactic tang that makes ranch taste like ranch without adding any liquid, and everything after that is a rehydration job — the dried dill, chive and onion need thirty cold, wet minutes before they stop tasting like a spice rack and start tasting like a sauce.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne 60 g resealable pouch\u003c\/strong\u003e — makes roughly 500 ml of ranch, enough for about 1.5 kg of chicken and then some fries.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eButtermilk powder\u003c\/strong\u003e — the tang and the backbone. This is the ingredient doing the heavy lifting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDried dill and chive\u003c\/strong\u003e — the green. Dill leads, chive follows.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnion and garlic granules\u003c\/strong\u003e — the savoury floor the herbs stand on.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCracked black pepper, salt, a little sugar\u003c\/strong\u003e — mild bite, seasoning, and just enough sugar to round the acid off.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSpoon 300 g of sour cream into a bowl. Or 300 g of mayo. Or 150 g of each, which is the version we actually make at home.\u003c\/li\u003e\n\u003cli\u003eTip in the whole 60 g pouch and whisk for 30 seconds until smooth.\u003c\/li\u003e\n\u003cli\u003eLoosen with 100 to 150 ml of cold milk or water, a splash at a time, until it's the thickness you want. Thick for dipping, thinner for pouring over everything in sight.\u003c\/li\u003e\n\u003cli\u003eCover and rest in the fridge for 30 minutes. Ranch is a patience sauce — the dill and onion need to soften or it eats gritty.\u003c\/li\u003e\n\u003cli\u003eTaste and adjust. More pepper, more salt, a squeeze of lemon if your sour cream was on the mild side.\u003c\/li\u003e\n\u003cli\u003eServe cold, against chicken hot enough to burn your fingers. Keep covered in the fridge and finish within 3 days.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 1 out of 5. Ranch is the cool-down, not the fire.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains milk (buttermilk powder). Packed on equipment that also handles egg, mustard, sesame, peanuts and tree nuts. Your base adds more — sour cream contains milk, mayonnaise contains egg.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Use within 3 months of opening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e reseal and keep cool and dry, away from sunlight and steam. Dry spoon only. Once mixed, fridge only, 3 days maximum.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Default Title","offer_id":48262472401154,"sku":"FAF-DIP-RCH-60","price":219.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-8053723.jpg?v=1786008797"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/collections\/pexels-photo-37845143.jpg?v=1786009286","url":"https:\/\/friedaf.com\/collections\/dips.oembed","provider":"Fried AF","version":"1.0","type":"link"}