Sabra’s New Dips

Just after Cinco de Mayo, it felt right to revisit the launch of Sabra’s new line of salsas and guacamole. With a media melee of hungry mouths and a dynamite application of the new dips by Patria Chef Stuart Cameron, these fresh toppers are ideal for any party pleasure.

Sabra’s mantra is cemented in quality and freshness, a point of note for Sabra’s Brand Manager, Chandler Gotschlich.

“We have our own farms where we cold-pack fresh Roma tomatoes, and each batch of our Classic Guacamole is made with ripe, Mexican grown Hass avocados.”

Sometimes a skeptic when it comes to pre-packaged guacamole, I was entirely impressed with the taste and texture of the new Sabra Classic Guacamole. What was even more enthralling were the simple, yet stunningly delicious preparations that Chef Cameron employed. A house made flatbread topped with guacamole, mojo picon (spicy red chili sauce) and shaved Manchego cheese was superb and the light, guacamole filled Air Bread with salty Serrano ham, Manchego cheese and sliced avocado was worthy of seconds… and thirds.

The other new addition to the Sabra family of dips was a mango peach salsa. With a far greater affinity towards savoury and spicy rather than sweet, I also had some trepidation with this one. Again, I was surprised at how balanced the flavours were. A nice kick of spice and a bite from fresh onion and tangy tomatoes made for a really well rounded salsa.

Chef Cameron’s application of the Peach Mango Salsa was perhaps the best of the afternoon. A lobster croquette topped with the Mango Peach Salsa melded beautifully with the sweet seafood and the soft, molten interior.

Surrounded by the elegant yet industrial ambiance of the Patria bar area, we also sampled two types of house baked sourdough bread, one with chunky Southwestern Salsa and Ibérico Lomo, and another with Chunky Pico De Gallo and Manchego cheese, as well as a sensational seabass ceviche on montidito (Spanish bread) and rich guacamole.

A new selection of dips and a new perspective on the Sabra line; while I may have been hesitant to pick one up as opposed to heading to the produce section and making my own, Sabra alongside Chef Stuart Cameron proved how easy it can be to make some great munchies with these dips.