Red, White and Blue Chips and Dip

Ready for some Fourth of July food and fun? Get festive this holiday with red, white and blue chips and dip. This delicious recipe made with zesty salsa and creamy lime is guaranteed to be a party favorite. By combining tomatoes, peppers and natural juices, you’ll have a tasty and healthy dish to bring to your next gathering.

The following recipe can work as a quick snack or an appetizer for your main dish.

For more Fourth of July food ideas, check out these patriotic recipes:
Patriotic Themed Desserts
Buffalo Chicken Tortilla Pinwheels
Red, White and Blue Fruit and Cheese Appetizer

Photo credit: A Healthier Michigan

Ingredients

Red Pepper Salsa
2 red bell peppers
1 ripe tomato on the vine, quartered
1/3 cup roasted red peppers, chopped
1/4 of a large white onion, cut into large chunks
1 Tbsp. fresh lime juice
1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper
1/8 to 1/4 tsp. hot sauce

Creamy Garlic Lime Dip
1 cup sour cream, (option to use light or fat-free)
½ cup plain Greek yogurt
2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro
1/2 tsp. ground coriander
1/2 tsp. lime zest
2 small cloves garlic, finely grated
Kosher salt and freshly ground black pepper
Blue corn tortilla chips, for serving

Red White and Blue Chips and Dips

Instructions
1. Preheat the broiler. Place the bell peppers on a large baking sheet and broil, turning, until the bell peppers have blackened, about 5 minutes.
2. Transfer to a bowl and cover with plastic wrap. Let stand until cooled.
3. While the peppers cool, make the creamy garlic lime dip. Stir the sour cream, yogurt, lime juice, cilantro, coriander, lime zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until smooth. Option to stir in 1 to 2 tablespoons of water to adjust the consistency to your liking.
4. Rub the skin off the bell peppers and remove the stem and seeds. Put in the bowl of a food processor.
5. Add the tomato, roasted peppers, onion, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until chunky. Transfer to a serving bowl and season with the hot sauce, salt and pepper.

Serve the blue corn tortilla chips with the red pepper sauce and white dip.


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