Make sure you keep your guests and family happy while the barbecue is heating up by serving up these incredibly easy and delicious dips.
Print Recipe
5 from 1 vote

Two super-easy essential summer dips

Prep Time5 mins
Cook Time11 mins
Total Time16 mins
Course: Dips
Author: Lucy Parissi | Supergolden Bakes

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.