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    Home » Recipes » Sauces and Dips Recipes

    3 Easy and Quick Tortilla Chip Dips For Your Next Party

    Published: Oct 16, 2017 · Modified: Jun 25, 2020 by Andrea

    Jump to Recipe

    Whether you're looking for the perfect party food, or craving something tasty to snack on, these quick tortilla chip dips are sure to be a hit!

    I'm always down for munching tortilla chips on their own, but trust me when I say they're even better when paired with delicious homemade tortilla dips.

    Simply because I love you SO much, I've made not 1 but 3 easy and quick tortillas chip dips that are sure to impress your guests at your next party or happy hour!

    Beetroot Hummus

    Whether you're looking for the perfect party finger food, or simply craving something tasty to snack on in the afternoon, these quick tortilla chip dips are sure to be a hit! Recipes from The Petite Cook

    Making this Beetroot hummus couldn't be any easier.

    All you have to do is throw in a food processor cooked beetroot, chickpeas, tahini, lemon juice, garlic, olive oil and spices, and simply blend all ingredients until smooth and creamy.

    Serve it along with your tortilla chips for a highly nutritious snack that's naturally gluten-free.

    Kale and Basil Pesto Dip

    Moving on, I've also created a fool-proof Kale & Basil Pesto that goes super well with tortilla chips.

    Whether you're looking for the perfect party finger food, or simply craving something tasty to snack on in the afternoon, this quick tortilla chip dips are sure to be a hit! Recipes from The Petite Cook
    For this quick and easy pesto, all you need is fresh baby kale (you can also substitute with fresh spinach leaves, fresh basil, lemon zest, pine nuts, garlic, parmesan cheese and olive oil.

    Put all the ingredients in a food processor and blend until creamy and smooth - Easy-peasy, right?

    Peri Peri Sauce

    Last but not least, if you like all things spicy, you'll completely fall in love with this homemade peri peri sauce.

    Fiercely spicy and rich, this dip is just the perfect match for tortilla chips

    For the sauce, simply put all the ingredients in a food processor and blend until creamy but still a bit chunky.

    Then, reduce the sauce by gently simmering over medium heat for a few minutes. Allow to cool for a bit and you're all good to go.

    Whether you're looking for the perfect party finger food, or simply craving something tasty to snack on in the afternoon, these quick tortilla chip dips are sure to be a hit! Recipes from The Petite Cook

     

    DID YOU MAKE THESE RECIPES?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

    Print SaveSaved!
    5 from 1 vote

    Beetroot and Mint Hummus

    Prevent your screen from going dark
    Prep Time5 mins
    Total Time5 mins
    Course: Dip
    Cuisine: Vegetarian
    Serving: 6
    Author: Andrea Soranidis - The Petite Cook

    Ingredients

    • 200 g steamed or roasted beetroot, peeled
    • 80 g cooked chickpeas
    • 1 tablespoon tahini
    • 1 garlic clove
    • zest and juice of ½ lemon
    • 1 tablespoon Extra virgin olive oil
    • 1 teaspoon of za'atar spice mix, optional
    • 1 tablespoon fresh mint leaves, finely chopped
    • salt and freshly cracked black pepper
    • 1 tablespoon fresh chopped mint & black sesame seeds, for garnish

    Instructions

    • In a food processor, place beetroots, chickpeas, tahini, garlic, juice & zest of ½ lemon, and olive oil.
    • Blend until you reach a creamy and smooth consistency.
    • Add in salt and pepper to taste, za'atar spice mix if using, and freshly chopped mint. Mix through with a spoon, and serve with extra mint and black sesame seeds on top.
    • Store in an airtight container in the fridge for up to 2 days.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

    Whether you're looking for the perfect party finger food, or simply craving something tasty to snack on in the afternoon, these quick tortilla chip dips are sure to be a hit! Recipes from The Petite Cook
    Print SaveSaved!
    5 from 1 vote

    Basil and Kale Pesto

    Prevent your screen from going dark
    Prep Time5 mins
    Total Time5 mins
    Course: Dip
    Cuisine: Italian
    Serving: 6
    Author: Andrea Soranidis - The Petite Cook

    Ingredients

    • 100 gr/2oz baby kale leaves, or spinach leaves
    • 50 g fresh basil leaves
    • 50 g toasted pine nuts
    • 3 tablespoon Parmesan cheese, grated
    • zest of 1 lemon
    • 3 tablespoon Extra virgin olive oil
    • 1 garlic clove
    • salt and freshly cracked black pepper

    Instructions

    • Fold all the ingredients and ⅓ of the olive oil into a food processor, and blitz to a thick paste.
    • With the motor running on low speed, slowly add the remaining oil through the feed tube.
    • Season with salt and pepper to taste, and serve.
    • Store in an airtight container in the fridge for up to 2 days.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Comments

    1. Emma says

      October 16, 2017 at 10:26 pm

      This is a great trio of dips!

      Reply

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    Andrea Soranidis, founder of The Petite Cook.


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