Chips 'n' Dip Recipe

Fry the Chips

Heat vegetable oil in a deep skillet or frying pan over medium-high heat. Cut corn tortillas into triangles.

Fry the tortilla triangles in hot oil until golden brown and crispy, about 2-3 minutes.

Remove chips from the oil and drain on paper towels. Sprinkle with salt while still warm.

Prepare the Salsa

Dice the fresh tomatoes, onion, and cilantro.

In a bowl, combine tomatoes, onion, cilantro, lime juice, and salt. Mix well and set aside.

Make the Queso

In a saucepan, combine Velveeta cheese, cream cheese, and milk.

Cook over medium heat, stirring until the cheeses melt and the mixture is smooth. Stir in jalapeños and serve warm.

Prepare the Guacamole

In a bowl, mash the avocados. Add lime juice, salt, red onion, and diced tomato.

Mix until well combined and creamy. Adjust seasoning to taste.

Prepare the Spinach Dip

Thaw and drain the frozen spinach.

In a mixing bowl, combine spinach, cream cheese, sour cream, garlic powder, and salt. Mix well until smooth.