Holiday Snacks with a Kick: Sambal Dip and Chaat Masala Party Crackers

Holiday entertaining ramps up quickly—and with it, the challenge of keeping things flavourful, flexible, and low-effort. This week’s recipe delivers exactly that: a bold, creamy dip made with Amma’s Malaysian Sambal, and Chaat Masala Party Crackers—buttery, honeyed saltines baked with garlic and Diaspora Co.’s bright, citrusy chaat masala.

The sambal at the heart of the dip is pretty spicy on its own—made in Toronto by Lost in the Sauce, it layers mango, red pepper, onion, and tomato paste with vinegar and warming spices. Mixed into full-fat yogurt and mayo, and rounded out with green onion, salt, and sugar, it becomes something rich, balanced, and packed with depth.

The crackers bring contrast and crunch. Inspired by Southern “party crackers,” this version swaps ranch for chaat masala, butter and oil for richness, and a drizzle of honey to tie it all together. They’re sweet, savoury, and almost too easy to keep reaching for.

Serve the two together with fresh crudités and you’ve got a spread that looks festive, eats beautifully, and takes very little time to pull off. The full recipes are below—straightforward, adaptable, and built for sharing.

Chaat Masala Party Crackers

Makes about 100 crackers

Ingredients
1 tbsp Diaspora Co. Chaat Masala
¼ tsp Épices de Cru Granulated Garlic
½ tsp Diamond Crystal Kosher Salt
¼ cup unsalted butter
2 tbsp vegetable oil
2 tsp honey
2 sleeves salted saltine-style crackers (233 g)

Method

1. Preheat the oven to 300°F and place racks in the upper and lower thirds. Line two baking sheets with parchment paper.

2. In a small bowl, combine the chaat masala, granulated garlic, and salt.

3. In a small saucepan over medium heat, melt the butter. Add the vegetable oil and honey, stirring until fully blended.

4. Place the crackers in a large mixing bowl. Drizzle with the butter mixture and toss gently but thoroughly to coat. Sprinkle in the spice blend while tossing to ensure even coverage.

5. Arrange the crackers in a single layer across both baking sheets. Bake for 22–25 minutes, rotating the sheets halfway through, until the crackers are golden and crisp. Let cool fully before serving.

Storage tip:
Crackers can be made up to a week in advance. Once completely cooled, store in an airtight container at room temperature.

Sambal Dip

Serves 6–8

Ingredients
1 cup full-fat plain yogurt (ideally 11%)
¼ cup mayonnaise (Hellmann’s)
2 tbsp Amma’s Malaysian Sambal
3 tbsp finely chopped green onion
¼ tsp Diamond Crystal Kosher Salt
Pinch of sugar

Method

1. In a bowl, whisk together the yogurt and mayonnaise until smooth.

2. Stir in the sambal and green onion, then season with salt and a pinch of sugar.

3. For serving, swirl a little extra sambal over the surface of the dip and garnish with additional green onion if desired.

Pro tip:
This dip can be made up to 2 days ahead, covered and refrigerated to let the flavours meld.