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 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Appetizer, Dip
Cuisine: Mexican
Servings: 6
Calories: 119kcal
Homemade Tortillas
- 1 package corn tortillas or buy store bought (cut in quarters and fried)
- vegetable oil for frying
PICO DE GALLO
- ½ 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
- ⅓ 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
- ¼ 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
- ¼ cup water the water the tomatillos were cooked in
- ⅓ 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
- ⅓ cup red or white onion chopped
- 1 serrano pepper or jalapeño stem removed, seeded and deveined
- ⅓ cup cilantro chopped
- 1 lime
- 1-2 garlic clove peeled and finely chopped
- 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.
Salsa Verde 29 kcal
Guacamole 67 kcal
Pico de Gallo 20 kcal
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