Gear up for Game Day! Recipe 1: The Dip

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by Tina LeBaron, Kitchen Store Specialist

Homemade Sriracha Chile Lime Tortilla Chips

14                   Corn Tortillas

3                      Limes

1 Tblsp           Sriracha Seasoning

2 tsp               Sea Salt

Canola Oil (or any high heat cooking oil)

  • Preheat oven to 350 degrees. On a cookie sheet, line as many tortillas on a single layer as possible, saving those that don’t fit for the next batch, preferably with a wire rack set on top of the sheet for extra even heating.

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  • Bake for 5 minutes. Prepare a large fry pan with a half an inch of canola oil and heat slowly over medium heat.
  • Zest the limes into a small bowl, and then add the Siracha Seasoning and sea salt. Adjust to taste keeping in mind the heat level will be slightly taken down once on the tortilla chip.
  • Next, stack the baked tortillas and cut into triangles.

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  • Once the oil is at about 350 degrees, place tortilla triangle in a single layer. Flip the chips after about 30 seconds or until golden brown. Be sure to lower the temperature if the oil begins to smoke.

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  • Remove chips once both sides are golden brown, and place on paper towels to absorb excess oil.

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  • Sprinkle with prepared seasoning and enjoy plain or with your favorite dip or salsa. Crunch!

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3                      Jalapenos

2 – 8oz pkgs   Cream Cheese

½ cup             Sour Cream

1 cup              Romano Cheese (or any cheese on hand)

1 – 10 oz jar   Artichoke Hearts

1 – 12 oz pkg Frozen Spinach

1 tsp               Vegetable oil

 

  • Preheat oven to 350 degrees.

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  • Rub jalapenos with 1 tsp of oil. Tongs in hand, roast jalapenos right over the flames if you’re experience, or on a mid-high heat grill pan.

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  • Turn peppers occasionally making sure all sides are done evenly until charred and softened.

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  • Remove from heat and on chopping board, carefully remove stems. Next, slice in half; remove seeds and membranes to lessen the heat of the pepper.

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  • Dice into small pieces. Wash hands immediately after handling hot peppers.

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  • Defrost frozen spinach in microwave and set aside.
  • Soften cream cheese slightly in microwave, about 20 seconds.

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  • Then in a medium bowl, mix cream cheese with sour cream until incorporated. Add grated Romano cheese, mix. Next, add drained artichokes, spinach, and diced jalapenos. Mix.

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  • Spread mixture into a small baking dish. Bake at 350 degrees for 30 minutes.

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  • Enjoy with your favorite chips, crackers, or bread!
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