Blogging Marathon# 30: Week 3/ Day 1
Theme: Kid's Delight - Summer Special
Dish: Homemade Tortilla Chips with Avocado Dip
We are currently experiencing a heat wave in our neck of woods and it has been might hot outside. Kids and I are staying inside and only get out if it is absolutely necessary. I guess that's the joy of being a stay at home mom. It has been a challenge feeding a picky eater who's home for summer vacation and he says he's hungry ALL the time. So I've been looking for some quick and healthy snacks to feed my little one.
I subscribed to Sarah Carey's daily recipe emails and every day I receive her recipe video in my mailbox. 2 weeks ago, she posted a quick and easy Avocado dip recipe and since I had all the ingredients on hand, I made it right away for my son. I also baked the tortilla chips.
I was surprised that my son really loved this combo and I'm happy that I have a healthy snack added to my repertoire to make for him.
Creamy Avocado Dip:
Lets check out what my fellow marathoners have cooked today for BM# 30.
Sending this over to Valli's Summer Special Mela @ Cooking4allSeasons.
Theme: Kid's Delight - Summer Special
Dish: Homemade Tortilla Chips with Avocado Dip
We begin our 3rd week of Blogging Marathon# 30 today and my theme for this week is 'Summer Special' dishes for Kid's Delight event being hosted by lovely Chef Mireille @ Gourmet Global. Valli @ Spicing Your Life is the brain behind Kid's Delight event.
Ingredients: (Serves 2-3)
For the Tortilla Chips (Recipe from here)
6" Corn Tortillas - 6
Oil - 1tbsp or Vegetable Spray
Salt - to taste
Method:
- Preheat oven to 350°F.
- Pile the tortillas and cut them into desired size pieces. Spray them lightly with cooking spray or brush them with the oil. Sprinkle with salt.
- Bake them for 12-15 minutes or until golden and crispy. Rotate the pan in the middle, so the chips bake evenly.
- Remove and enjoy with the dip of choice.
Avocado - 1, deseeded and diced
Sour Cream - ½cup
Jalapeno - 1 small, diced (remove the seeds if it is too spicy)
Lime juice - 2tsp
Cilantro leaves - 3tbsp
Salt - to taste
Method:
This dip is also a great dressing for salads. I used it on the Chana dal kebabs salad here. We enjoyed our afternoon snack with some raspberry lemonade.
Jalapeno - 1 small, diced (remove the seeds if it is too spicy)
Lime juice - 2tsp
Cilantro leaves - 3tbsp
Salt - to taste
Method:
- Combine all the ingredients in a blender or food processor and blend until smooth and creamy. Serve immediately.
Sending this over to Valli's Summer Special Mela @ Cooking4allSeasons.
Gorgeous snack! Baked chips.. even better.
ReplyDeleteWowww... Looks absolutely fantastic.. Yummy !!
ReplyDeleteEverything looks so inviting Pavani...kids would surely love this!
ReplyDeleteWhole setting looks so beautiful and very inviting specially love that dip nice creamy and beautiful color...
ReplyDeletewow ! the pics as usual are stunning ! I have some tortillas left over, and these are a perfect way to use them.. dont get avocados here, but am sure I could substitute it..bookmarking this, Pavani !
ReplyDeleteWow! Clicks are so good . Chips with creamy avocado dip must be so delicious.
ReplyDeleteCreamy dip is just killing, wish i get that whole plate rite now.
ReplyDeleteWow! Love the avocado dip!
ReplyDeletelove the color on that dip - too bad I don't like avocados :(
ReplyDeleteI want an ice cold glass of that raspberry lemonade right now!
The combination looks so inviting Pavani..
ReplyDeleteNice combo of chip and dip but I like drink too... Awesome platter
ReplyDeleteso healthy and so delicious!! can munch these guilt free ones for ever!!
ReplyDeleteSowmya
Lovely combo Pavani. No doubt your kid enjoyed it! :)
ReplyDelete