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Chips and Dip
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5 from 1 vote

Chips and Dip

This Chips and Dip recipe does not offer just one delicious dip for your Friday/Saturday night gathering, but three appetizing, delectable ones! Salsa Verde Dip, Guacamole Dip and Pico de Gallo Dip.  Make one or all three!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Dip
Cuisine: Mexican
Servings: 6
Calories: 119kcal
Author: Mexican Appetizers and More

Ingredients

Homemade Tortillas

  • 1 package corn tortillas or buy store bought (cut in quarters and fried)
  • vegetable oil for frying

PICO DE GALLO

  • 1/2 red onion peeled and finely chopped
  • 2 tomatoes rinsed and finely chopped
  • 1 jalapeño rinsed and finely chopped
  • 1 lime more to taste if you like
  • 2 garlic cloves peeled and finely chopped
  • 1/3 cup fresh cilantro chopped
  • salt and pepper to taste

SALSA VERDE

  • 1 Pound tomatillos (about 5 tomatillos) husks removed and tomatillos rinsed
  • 1 medium onion quartered
  • 1/4 cup white onion finely chopped and added as topping
  • 1-2 serrano peppers rinsed, stems removed (seeded and deveined if you don't want to much heat)
  • 3 garlic cloves peeled
  • 1/4 cup water the water the tomatillos were cooked in
  • 1/3 cup cilantro chopped
  • salt and pepper to taste

GUACAMOLE

  • 1 large avocado or 2 small ones cut in half and pit removed
  • 1 tomato chopped
  • 1/3 cup red or white onion chopped
  • 1 serrano pepper or jalapeño stem removed, seeded and deveined
  • 1/3 cup cilantro chopped
  • 1 lime
  • 1-2 garlic clove peeled and finely chopped
  • salt and pepper to taste

Instructions

Pico de Gallo

  • Place all ingredients in a bowl.
  • Add lime juice.
  • Stir and mix pico de gallo mixture well and season with salt and pepper to taste.

Guacamole

  • Cut avocado in half and remove pit by hitting it lightly with a knife. Remove avocado flesh and place in a bowl.
  • With a fork, mash avocado slightly (leave it kind of chunky).
  • Cut lime in half and squeeze half of lime juice to avocado. Set aside.
  • Add tomato, onion, serrano, garlic and cilantro to avocado and mix together. Season with salt and pepper to taste. Stir again.

Salsa Verde

  • Remove husks from tomatillos and rinse them well.Note: once husks are remove, tomatillos are sticky, this is normal.
  • Remove stems from serrano peppers and peel garlic cloves.
  • Add about 3 cups of water to a saucepan. Heat over medium heat and add tomatillos, garlic and serrano peppers.
  • Cook for 15 to 20 minutes until tomatillos are soft. Transfer all to a blender and add some of the water tomatillos were cooked in (exclude if you want dip to be chunkier).
  • Blend well together and season with salt and pepper to taste. Transfer to a bowl and top with chopped onion.
  • Refrigerate and let cool.

Homemade Tortillas

  • Cut tortillas in quarters and fry in a few tablespoons of oil until golden brown (flipping chips as one side gets golden to fry other side)
  • Drain chips on paper towels.

Serving

  • Serve sauces in separate bowls with tortilla chips. Enjoy!

Notes

Salsa Verde 29 kcal
Guacamole  67 kcal
Pico de Gallo 20 kcal

Nutrition

Serving: 6g | Calories: 119kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Sodium: 11mg | Potassium: 602mg | Fiber: 5g | Sugar: 7g | Vitamin A: 860IU | Vitamin C: 35.1mg | Calcium: 36mg | Iron: 1mg