Mexican dip with corn chips
1
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Feel like a fiesta? Then whip up this rustic Mexican-style dip and homemade corn chips and you can be ready to party in 20 minutes or less
Ingredients
Corn tortilla
2 small
Avocado
½ medium, mashed
Fresh coriander
1 tbs, finely chopped
Red onion
10 g, (2 tsp) finely chopped
Lime juice
1 tsp
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
Ground cumin
2 tsp
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Ground paprika
¼ tsp, (pinch)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place 1 tortilla on top of the other. Use kitchen scissors to cut bread stack into 3 long strips. Then cut each strip into 5 pieces to make 30 rectangles (about 6cm x 5cm). Place tortilla pieces on 2 large baking trays and lightly spray with oil. Bake for 2–3 minutes each side or until corn chips are golden and crisp.
2
Meanwhile, combine avocado, coriander, onion and juice in a small bowl. Season with salt and freshly ground pepper.
3
Place beans in a food processor with 2 tablespoons water and cumin. Process until smooth, adding a little more water to get a spreadable consistency. Spoon bean puree into the middle of a serving plate. Top with avocado mixture and yoghurt. Sprinkle with paprika. Serve dip with corn chips.
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