Serve this easy-to-prepare Guacamole Salsa Dip and quick Homemade Tortilla Chips with my hearty Vegan Enchilada Casserole, Fancy Peeled Salad, and Vegan Mango Sorbet for a festive supper! You can watch me prepare this entire Enchilada Supper Menu on YouTube.

1

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

2

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)

3

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.

4

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

1

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

2

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)

3

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.

4

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.

Guacamole Salsa Dip with Homemade Tortilla Chips
This tantalizing dip takes only 5-minutes prepare! You can watch me prepare this easy Guacamole Salsa Dip, along with the quick Tortilla Chips on YouTube!
Tortilla Chip recipe is from Chef Laura Theodore’s cookbook: Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. Learn more about this wonderful book and buy a signed copy HERE.

0
(Visited 68 times, 2 visits today)