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Avocado Dip for Tortilla Chips

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Appetizer
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bowl mashed avocado base
  • 4 corn tortillas
  • 1 tbsp olive oil
  • salt
  • 1 ripe tomato diced seeds removed
  • 1/4 red onion finely diced
  • 2 tbsp chopped fresh cilantro
  • squeeze of lime juice

Equipment

  • board
  • knife
  • Large bowl
  • baking sheet
  • oven
  • oven mitts
  • spatula

Method
 

  1. Cut tortillas into triangle wedges.
  2. Toss with olive oil and salt.
  3. Spread single layer on baking sheet; bake 375°F 12–15 min, turning once, until golden. Cool completely.
  4. Dice tomato (seeds removed), red onion, cilantro.
  5. Add to base with lime juice; fold gently, keeping pieces whole.
  6. Spoon into bowl; chips piled beside. Serve.

Notes

Chips must cool before dipping; hot chips steam the dip. Best eaten same day — tomato waters it out overnight. Vegetarian, gluten-free.