I'm excited to share with you a little appetizer that's SO easy and SO delicious and even much healthier than most chips and dip! Yes, it's all of those things! I have to say that I discovered this dip "recipe" myself. I call it a "recipe" because it only has two ingredients in it. Yes, I can literally spell out the number because there are that few of ingredients that make up with creamy, yet spicy dip!
Did I say it's, yummy??!?
The chips are a baked version of the fried chili tortilla chips that Ina Garten shares in her latest cookbook, The Barefoot Contessa Foolproof. I've been wanting to make my own chips, and her recipe looked so simple that and really flavorful. The only change is that I use olive oil and baked them on high heat in the oven. You won't even miss the deep frying with these crispy chips!
Seasoned with chili powder, cumin, and the delicious chipotle chili powder--which is worth buying, btw!--this recipe takes baked chips to the next level. Be sure you buy corn tortillas when making these and not flour ones. You can buy either the white or yellow corn tortillas, and either are very good.
And the sauce!!...I get excited about this dip, you see. I like chips and salsa, but after recently going to Chuy's and discovering their addictingly fabulous, creamy jalapeno dip (I'm not even sure what's in it!), I've been wanted to make a creamy type of dip for tortilla chips. I like ranch dip, but not with Mexican food or tortilla chips. Also, I wanted something a that doesn't involve fatty mayo or cream cheese. (Although, I LOVE those things, too.) That way I wouldn't feel as guilty about
stuffing my face, munching on it with chips or veggies.
*light bulb moment*
Greek yogurt + Verde salsa = Heavenly chip dip without fat, plus protein!
I may be lagging behind in this discovery. Perhaps many of you bloggers have already blazed this trail, but when I put these two simple things together I found the dip that I've been craving! Two things I always have in the fridge!!
So my friends, if you're inspired, please try these baked chili tortilla chips and this smooth & spicy dip at your Superbowl party for something new, easy, and almost guilt-free!
Baked Chili Tortilla Chips
Makes 4 Servings
2 Tbsp. (approx) Extra Virgin Olive Oil
10- 6 in. Corn Tortillas
1 Tbsp. Sea Salt
1/4 tsp. Chipotle Chili Powder
1/4 ts.p Chili Powder
1/4 tsp. Ground Cumin
Preheat the oven to 425 degrees.
In a small bowl, mix the salt and spices all together and set aside.
Stack the 10 tortillas and cut them into quarters. Put in a large bowl and drizzle olive oil on the tortilla triangles. Using tongs or large spoon, toss the tortillas gently in the oil to coat them all.
Lay out the tortillas flat in a large sheet pan (may take 2) that has been lightly oiled. Evenly sprinkle the seasoning all over the tortillas. You won't cover every little bit, but that's okay!
Bake for about 10 minutes, or until edges are golden brown. After they have cooled for a couple of minutes they will really crisp up perfectly and delicious!
Smooth & Spicy Dip
Makes 1 cup
1/2 c. Low Fat Plain Greek Yogurt
1/2 c. Verde (Green) Salsa, I use World Table
Mix together equal parts Greek yogurt and salsa and stir till blended together. Serve and enjoy!
You can use a slotted spoon to strain the salsa just a bit if you want it a little thicker. Salt to taste if you like, though I usually don't.
I'm linking up with friends at: