Two super-easy essential summer dips
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
16 mins
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Course
Condiments
Two super-easy essential summer dips
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- baked tortilla chips
- 8 large corn tortillas
- 3 tbsp olive oil
- sea salt
- sweet paprika
- <br>
- Zesty avocado dip
- Flesh of one large ripe avocado
- 150 g | 5 1/2 oz sour cream
- Juice of 1 lime
- handful of fresh coriander
- 1/2 tsp salt
- 2 dashes Tabasco
- Olive oil to drizzle
- freshly ground black pepper
- <br>
- Spicy pepper dip
- 150 g | 5 1/2oz store-bought roasted peppers in olive oil
- 100 g | 3 1/2 oz feta cheese cubed
- 4-5 tbsp Greek yoghurt more if needed
- 1/2 tsp sweet paprika
- 1/2 tsp salt
- pinch dried chilli flakes or dash Tabasco
- 1-2 tsp chopped chives and paprika to garnish
Instructions
- Make the tortila chips. Preheat the oven to 180C (160 Fan). Brush the tortillas with a little olive oil on both sides.
- Pile them in a stack then slice into wedges. Spread on a large tray in a single layer (you may need to do this in batches). Sprinkle with salt and paprika.
- Bake for 6 minutes then flip over. Bake for another 5 minutes or until the tortillas start browning at the edges. Leave the tortillas to cool down until they are crisp. Serve with your dips.
- <b>For the avocado drip:</b> put all the ingredients apart from the olive oil in a food processor and blitz until smooth. Taste and adjust the seasoning.
- Season with freshly ground black pepper and drizzle with a little olive oil before serving.
- <b>For the spicy pepper dip: </b>put all the ingredients apart from the chives in a food processor and blitz until smooth.
- Add a bit more yoghurt if the dip is too thick.Taste and adjust the seasoning.
- Serve with a sprinkling of paprika and fresh chopped chives.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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