Appetizers/ Condiments/ Fun & Easy

Mexican Dips 4 Ways + Homemade Tortilla Chips

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Mexican_Dips_Homemade_Tortilla_Chips

Mexican food is by far our favourite, and what’s better on a Friday night than a Mexican fiesta? We’ve made 4 different types of Mexican dips and homemade tortilla chips as the ultimate summer appetizer.

Did you know that it’s pretty easy to make your own corn tortilla chips? All you have to do is get some authentic corn tortillas. These can be difficult to find in grocery stores as some carry them certain times of the year only and others rotate them out, but we have found them at Freshco, Loblaws and No Frills around Toronto. We’ve also heard La Tortilleria (multiple locations in the GTA) carries them in store.

Mexican_Black_Bean_Dip

All you have to do is cut the tortillas into 6 triangles with scissors, and brush with olive oil and salt, baking in the oven at 450 degrees for about 3-4 minutes each side. Easy right?!

Our black bean dip uses some pretty simple ingredients such as chili powder, tomato puree, sour cream and cilantro (optional) for a smooth and smoky protein-filled dip that is super healthy.

Mexican_Black_Bean_DipMexican_Black_Bean_Dip

We recently made Mexican Corn on the Cob, and we use a variation of that delicious recipe for our Mexican corn dip, with mayo, sour cream, cilantro, chili powder and more. Trust us, it’s amazing and keeps well in the fridge.

Mexican_Corn_DipMexican_Corn_Dip

There are so many restaurant salsa recipes out there, and ours adds a bit of a spin on the classic. We used roasted red pepper alongside cilantro, green pepper, jalapeño, fresh vine tomatoes, lime juice and onion for a delicious and easy blender salsa that’s way better than the jarred variety on a Friday night. If you make any one of these dips tonight, we’d recommend this one hands down!

Roasted_Red_Pepper_Blender_SalsaRoasted_Red_Pepper_Blender_Salsa

There’s been quite the debate over guacamole these days–ours is fairly simple and classic. You can always add salsa for an extra kick of flavour and spice!

Mexican_Dips_Homemade_Tortilla_ChipsHomemade_Guacamole_Recipe

 

Can’t you just imagine yourself on a patio dipping away?

Roasted_Red_Pepper_Blender_Salsa

So there you have it, our Mexican dips x 4. Make one, or make them all! We used all of ours after our photoshoot as toppings for tacos last Saturday and had a blast!

Which ones will you be trying?

Mexican Dips 4 Ways + Homemade Tortilla Chips

Print Recipe
Mexican Dips 3 Ways + Homemade Tortilla Chips Yum
These Mexican dips are amazing with homemade tortilla chips. Pictured: Mexican black bean, roasted red pepper blender salsa, guacamole, Mexican corn dip.
Mexican_Dips_Homemade_Tortilla_Chips
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Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Roasted Red Pepper Salsa
Mexican Corn Dip
Black Bean Dip
Guacamole
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Roasted Red Pepper Salsa
Mexican Corn Dip
Black Bean Dip
Guacamole
Mexican_Dips_Homemade_Tortilla_Chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For Guacamole: mash avocado and mix with other ingredients, serve immediately.
  2. For Salsa: Put all ingredients in a blender or Magic Bullet, preferably the latter. Pulse until ingredients are just chopped and mixed together. The mixture should not be entirely smooth. Serve immediately or refrigerate up to 48 hours.
  3. For Black Bean Dip: Mash black beans with potato masher, and stir in other ingredients, continuing to mash as you go. Cook until mixture boils and remove from heat. Sprinkle with feta or cotija cheese and serve immediately.
  4. For Corn dip: Rub corn cobs with olive oil and season with salt and pepper. Bake corn on the cob for 10-12 min in 450 degree oven. Remove and when cooled, slice corn off cob. Put in large saucepan with other ingredients and cook until hot and cheese is melted. Serve immediately.
  5. For Chips: Cut corn tortillas into 6 triangles. Brush with olive oil and sprinkle with salt. Cook in 450 degree oven for 3-4 min each side, watching closely that they don't burn. Chips should be crispy and browned.

 

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2 Comments

  • Reply
    Thalia @ butter and brioche
    July 12, 2015 at 18:56

    I am a massive snacker.. and LOVE any type of dip and crackers so these recipes are ideal for me. Can’t decide which recipe I’ll make first though!

    • Reply
      Taylor Stinson
      July 13, 2015 at 17:37

      Thanks for stopping by!!! I have to recommend the corn dip since corn is in season 🙂

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