Trio Dips & Chips Recipe
house-made salsa, guacamole, queso, crispy tortilla chips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salsa
Guacamole
Queso
Chips
Method
Salsa Preparation
- 1
- 2
Mix Ingredients
In a bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir until well mixed.
- 3
Chill
Cover the salsa and let it chill in the refrigerator for at least 30 minutes before serving.
Guacamole Preparation
- 4
Prepare Avocados
Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 5
Mash Avocados
Using a fork, mash the avocados to your desired level of smoothness.
- 6
Add Flavors
Mix in lime juice, garlic powder, salt, diced tomatoes, chopped cilantro, and chopped red onion. Stir until well combined.
- 7
Chill
Cover and refrigerate until ready to serve.
Queso Preparation
- 8
Melt Ingredients
In a saucepan over medium heat, combine Velveeta cheese, cream cheese, and milk. Stir frequently until melted and smooth.
- 9
Add Seasoning
Add the can of diced tomatoes with green chilies, chopped jalapeños, cumin, and salt. Stir until well combined and heated through.
- 10
Serve Warm
Transfer to a serving bowl and keep warm until ready to serve.
Chip Preparation
- 11
Cut Tortillas
Cut each corn tortilla into 6 wedges.
- 12
Heat Oil
In a deep frying pan, heat vegetable oil over medium-high heat.
- 13
Fry Chips
Once the oil is hot, add the tortilla wedges in batches and fry until golden brown, about 2-3 minutes per batch.
- 14
Drain and Season
Remove chips with a slotted spoon and drain on paper towels. Immediately sprinkle with salt while still hot.
