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Tortilla Chips with Spicy Yogurt Dip

Preparation time: 30 mins          Cooking time: 10 mins          Serves: Serves 2

Oh, those movie nights with friends! Isn’t finger food the best company to those kinds of nights?

There are those nights that you just want to eat and rest after a tiring work week. You are also tired to prepare your own food. Then you think of resorting to delivery but surely the food would be unhealthy. Is there another choice?

Of course, there is! This recipe isn’t just tasty but it’s also healthy. The more intriguing part is that the next sentence. The dip is healthy and homemade with Yomee.

Ingredients

For the spicy yogurt dip

  • 1 tsp Sriracha hot chili sauce
  • 200ml/7fl oz Greek-style or plain  yogurt
  • squeeze lime juice/lemon juice
  • pinch Cajun spice seasoning
  • salt and freshly ground black pepper

For the corn salsa

  • 125g whole corn kernels
  • ¼ onion, finely chopped
  • 1 garlic clove, finely chopped
  • ¼ red pepper, finely chopped
  • pinch Cajun spice seasoning
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh coriander/celery
  • 2 fresh chilis, optional

Instruction

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 yogurt dip

  • Place all the dip ingredients in 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 chilies, 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 yogurt dip in the middle of the serving plate and then place the crisp tortillas around the edge. Serve while the tortillas are still warm.

 





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