Who doesn't love chips and dip? Thanks to our friends at Church Health, they have shared a simple and nutritious recipe that can be made and shared in no time. Avocados—which contain healthy, plant-based fat—are the main ingredient in this versatile dip, which is great on burgers, quesadillas, or tacos. Enjoy!
GUACAMOLE DIP
- 4 avocados
- 2 cups tomatoes, seeded and small diced (about 2–3 tomatoes)
- 1 cup white onion, finely minced (1 small or 1⁄2 large onion)
- 1 bunch cilantro, chopped 2 limes, juiced
- 3⁄4 teaspoon Kosher salt
DIRECTIONS
Cut avocado in half.
Remove seed with a spoon.
Scoop avocado flesh with a spoon into a bowl.
For a smoother dip, smash avocado with a fork.
In a medium sized bowl combine all ingredients.
Stir well.
Cover with plastic wrap and chill until ready to serve.
Corn tortillas have less sodium and calories than flour tortillas. Baking the chips—instead of frying—also makes for a healthier chip.
BAKED CHIPS
- Cooking spray
- 24 corn tortillas (6-inch) 2 TBSP olive oil
- 1 teaspoon Kosher salt
DIRECTIONS
Preheat oven to 400°.
Line 4 baking sheets with parchment paper or foil and spray with cooking spray.
Using kitchen shears or a knife, cut each corn tortilla into 6 equal wedges.
Place wedges in a large bowl.
Drizzle olive oil and salt in the bowl and stir well.
Place tortillas in an even layer on the baking sheets. Do not overlap the tortillas or they will not get crispy.
Place in oven for 6 to 8 minutes. Flip wedges over and bake an additional 2 minutes.
Courtesy of Church Health