Products Used
Wedges and chips with homemade dips – cantina guacamole, ranch dip and baba ganoush
- 50 minutes
- 4 people
Ingredients
½ bag Lightly Spiced Gluten Free Wedges
½ bag Gluten Free Straight Cut Chips
For the guacamole:
1 fresh jalapeno chilli, deseeded and roughly chopped
Large handful coriander leaves
2 spring onions, white parts only
2 avocados, peeled and roughly chopped
Juice of a lime
Salt and freshly ground black pepper
For the ranch dip:
100 grams mayonnaise
100 grams sour cream
½ teaspoon dried dill
½ teaspoon dried parsley
½ teaspoon dried chives
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt and freshly ground black pepper
Juice of ½ a lemon
1 tablespoon fresh chives, finely chopped
For the roasted tomato salsa:
2 large tomatoes, cut in half
1 white onion, peeled and cut in half
4 garlic cloves, in their skin
1 red chilli, stalk removed
50 ml extra virgin olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
Handful of fresh coriander, roughly chopped
For the lemon rosemary salt:
5 tablespoons maldon salt
1 sprig rosemary, leaves removed
Zest of ½ a lemon
Method:
- Preheat the oven to 220 C / 200 C fan.
- Place the chips and wedges on separate baking trays and place into the oven for 20 - 25 minutes until golden and cooked through.
- For the guacamole, blitz the chilli, coriander leaves and spring onions in a food processor until they are completely broken down. Add the avocado and lime juice and blitz until everything is smooth then season to taste with salt and place into a bowl. Cover with cling film and set aside.
- For the ranch dip, mix all ingredients together in a bowl and set aside. Sprinkle with the fresh chives to garnish. Cover with cling film and set aside.
- For the salsa, place a pan over a medium high heat and add the tomato, cut side down, onion, cut side down, garlic cloves and red chilli.
- Cook the vegetables in the pan until blackened and completely charred on all sides - about 5 minutes then remove from the pan, peel the skins from the garlic cloves and add them to a food processor along with the olive oil, red wine vinegar and some salt and pepper. Blitz until smooth, stir through the coriander and then set aside.
- For the lemon rosemary salt, place all the ingredients together in a small food processor and blitz until fine. This will make more than you need so store what you don’t use in an air-tight container.
- Serve the wedges and chips with the dips and the lemon rosemary salt.
Print Recipe
Share on social
Print Recipe
Share on social
