Two super-easy essential summer dips
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
11 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
- tortilla chips baked
- 8 corn tortilla large
- 3 tbsp olive oil
- salt sea salt
- paprika sweet
- <br>
- avocado dip zesty
- avocado flesh of one large ripe
- 150 g sour cream 5 1/2 oz
- lime juice of 1
- Coriander handful, fresh
- 1/2 tsp salt
- 2 Tabasco sauce dashes
- olive oil to drizzle
- black pepper freshly ground
- <br>
- pepper dip spicy
- 150 g roasted peppers store-bought, in olive oil, 5 1/2 oz
- 100 g feta cheese cubed, 3 1/2 oz
- 4-5 tbsp Greek yoghurt more if needed
- 1/2 tsp paprika sweet
- 1/2 tsp salt
- pinch dried chilli flakes or dash Tabasco
- 1-2 tsp chive chopped, to garnish
- 1-2 tsp paprika chopped, 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
2 reviews
Excellent
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