Two super-easy essential summer dips
Lucy Parissi | Supergolden Bakes
Baked Tortilla chips
large corn tortillas
Zesty avocado dip
Flesh of one large ripe avocado
| 5 1/2 oz sour cream
juice of 1 lime
handful of fresh coriander
olive oil to drizzle
freshly ground black pepper
Spicy pepper dip
| 5 1/2oz store-bought roasted peppers in olive oil
| 3 1/2 oz feta cheese
more if needed
dried chilli flakes or dash Tabasco
chopped chives and paprika to garnish
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.