Desserts, Drinks & Baking

Chunky Avocado Dip with Baked Tortilla Chips

Name: Chunky Avocado Dip with Baked Tortilla Chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 25 g Tortilla; 5 g Onion, minced; 2 g Jalapeño, minced; 3 g Garlic, minced; 12 g Avocado; 3 g Lime juice; 30 g Tomato; a pinch Salt

아보카도 딥

A fresh, chunky dip of mashed avocado with tomato, onion, jalapeño, garlic and lime, served with oven-crisped tortilla wedges. Lemon juice or orange juice can replace the lime.

Chunky Avocado Dip with Baked Tortilla Chips

15mPrep

10mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Garlic in Korean CookingMinced, sliced, pickled and black — the backbone of Korean flavor

📝 Step-by-Step Instructions

Cut the tortilla into 6 wedges.

Chunky Avocado Dip with Baked Tortilla Chips — step 1

Finely chop the onion, jalapeño and garlic.

Chunky Avocado Dip with Baked Tortilla Chips — step 2

Peel the avocado and seed the tomato, and cut each into 1 cm cubes.

Chunky Avocado Dip with Baked Tortilla Chips — step 3

Bake the tortilla wedges in an oven preheated to 170°C until crisp.

Chunky Avocado Dip with Baked Tortilla Chips — step 4

Mash the onion, jalapeño and garlic into a paste, add and mash the avocado, then fold in the tomato and season with lime juice and salt.

Chunky Avocado Dip with Baked Tortilla Chips — step 5

Serve the dip in a small bowl with the tortilla chips.

Chunky Avocado Dip with Baked Tortilla Chips — step 6

📊 Nutrition Facts (per serving)

139Calories (kcal)

24.1 gCarbs

2.6 gProtein

3.9 gFat

40 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.