Dip, Dip Shovel, and Spicy Fresh Flavours, Snack or Meal your Choice
Serves 2
Ingredients
For the tortilla chips
300ml/½ pint vegetable oil, for deep frying
4 flour tortillas, cut into triangles
sea salt, for sprinkling
For the spicy yoghurt dip
2 tsp chopped chipotle chillies
200ml/7fl oz Greek-style yoghurt
squeeze lime juice
¼ red pepper, finely chopped
pinch Cajun spice seasoningCajun Seasoning - No Salt!
salt and freshly ground black pepper
For the corn salsa
dash olive oil
1 corn-on-the-cob, kernels only
¼ onion, finely chopped
1 garlic clove, finely chopped
¼ red pepper, finely chopped
¼ yellow pepper, finely chopped
¼ green pepper, finely chopped
1 tsp chopped chipotle chillies
pinch Cajun spice seasoningCajun Seasoning - No Salt!
salt and freshly ground black pepper
2 tbsp chopped fresh coriander
Preparation method
For the tortilla chips, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns
golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place the tortilla triangles into the hot oil and deep fry for 3-4 minutes, or until turning golden-brown and crisp. Remove with a
slotted spoon and drain on kitchen paper. Scatter with sea salt.
For the spicy yoghurt dip, place all the dip ingredients into a mini blender and blend to a coarse purée. Spoon into a small serving bowl.
For the corn salsa, heat the olive oil in a medium frying pan, add the corn kernels and fry for 2-3 minutes. Add the chopped onion and fry for
two minutes. Add the garlic and fry for one minute.
Add the finely chopped peppers and fry for two minutes. Add the chipotle chillies, Cajun spice, salt and freshly ground black pepper and stir
well over a gentle heat for one minute. Stir in the chopped coriander.
To serve, spoon the salsa onto a serving plate. Place the small bowl of yoghurt dip in the middle of the serving plate and then place the
crisp tortillas around the edge. Serve while the tortillas are still warm.