ABOUT THE RECIPE:
Let’s salsa! Spicy, piquant, and zesty, this easy-to-prepare Guacamole Dip will become a staple in your home kitchen. Serve it with quick, oil-free homemade tortilla chips, for an enticing appetizer!
Makes 4 to 6 servings
INGREDIENTS:
1/2 cup prepared salsa
1 large avocado
1 small clove garlic, minced
½ to 1 tablespoon freshly squeezed lemon juice, to taste
½ tablespoon chopped fresh cilantro or flat-leaf parsley
⅛ teaspoon salt
Chopped fresh cilantro or flat-leaf parsley, for garnish
Homemade Tortilla Chips (optional, see recipe below)
INSTRUCTIONS:
Put the salsa, avocados, garlic, lemon juice, cilantro or parsley, and salt in a medium-size bowl. Mash with a potato masher or large fork until combined. Place in a pretty serving bowl on a large plate, surrounded with homemade, oil-free tortilla chips (optional, recipe below). Garnish with chopped cilantro or parsley.
HOMEMADE TORTILLA CHIPS
2 large whole-grain tortillas (use gluten-free if needed)
½ teaspoon chili powder
¼ teaspoon salt, plus more as needed
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Cut tortillas into “chip”-size portions. Put the cut tortillas, chili powder, and salt in a large bowl. Toss to coat. Arrange the tortillas in a single layer on the prepared sheet. Bake 7 to 10 minutes or just until crisp and edges are slightly browned. Sprinkle with more salt, if desired. Serve warm or at room temperature.
Ingredients
Directions
ABOUT THE RECIPE:
Let’s salsa! Spicy, piquant, and zesty, this easy-to-prepare Guacamole Dip will become a staple in your home kitchen. Serve it with quick, oil-free homemade tortilla chips, for an enticing appetizer!
Makes 4 to 6 servings
INGREDIENTS:
1/2 cup prepared salsa
1 large avocado
1 small clove garlic, minced
½ to 1 tablespoon freshly squeezed lemon juice, to taste
½ tablespoon chopped fresh cilantro or flat-leaf parsley
⅛ teaspoon salt
Chopped fresh cilantro or flat-leaf parsley, for garnish
Homemade Tortilla Chips (optional, see recipe below)
INSTRUCTIONS:
Put the salsa, avocados, garlic, lemon juice, cilantro or parsley, and salt in a medium-size bowl. Mash with a potato masher or large fork until combined. Place in a pretty serving bowl on a large plate, surrounded with homemade, oil-free tortilla chips (optional, recipe below). Garnish with chopped cilantro or parsley.
HOMEMADE TORTILLA CHIPS
2 large whole-grain tortillas (use gluten-free if needed)
½ teaspoon chili powder
¼ teaspoon salt, plus more as needed
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Cut tortillas into “chip”-size portions. Put the cut tortillas, chili powder, and salt in a large bowl. Toss to coat. Arrange the tortillas in a single layer on the prepared sheet. Bake 7 to 10 minutes or just until crisp and edges are slightly browned. Sprinkle with more salt, if desired. Serve warm or at room temperature.
