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