Ultimate Tex-Mex Layered Dip
with Pickled Jalapeños and Tortilla Chips
Layered dips are a crowd favourite for a reason: there's something for everyone! We've included creamy guacamole, tangy sour cream, fresh pico de gallo, cheddar cheese and pickled jalapeños in ours for a fun shareable appetizer.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Tortilla Chips
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
113 g
Cheddar Cheese, shredded
(Contains Milk)
½ cup
Monterey Jack Cheese
(Contains Milk)
9 tbsp
Sour Cream
(Contains Milk)
9 tbsp
Guacamole
2 unit
Tomato
1 unit
Shallot
7 g
Cilantro
1 unit
Lime
1 unit
Jalapeño
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2.25 tsp
Sugar*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Preheat the oven to 450ºF. Heat Guide for Step 1: 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Thinly slice jalapeño into 1/8-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add vinegar, jalapeños, 2 tbsp water and 2 tsp sugar to a small pot. (NOTE: Reference heat guide.) Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer jalapeños, including liquid, to a small bowl. Set aside in the fridge to cool.
Cut tomatoes into 1/4-inch pieces. Peel, halve, then finely chop shallotZest, then juice lime.Roughly chop cilantro.Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with Enchilada Spice Blend. Season with salt and pepper, then toss to coat. Bake in the middle of the oven until warmed through, 2-3 min.
Add tomatoes, shallots, cilantro, 1 1/2 tsp lime juice, 1/2 tbsp oil, 1/4 tsp sugar and 1 tsp lime zest to another small bowl. Season with salt and pepper, then toss to combine. Combine sour cream, Tex-Mex paste and 1 tsp water in another small bowl.
Drain pickled jalapeños, then roughly chop.Spread guacamole over the bottom of a serving dish, then sprinkle cheddar cheese over top. Dollop Tex-Mex sour cream over top of cheese, then spread into an even layer. Sprinkle Monterey Jack cheese over top.Scatter pico de gallo over top of cheese, then top with pickled jalapeños. Serve spiced tortilla chips on the side for dipping.
