This summer entertaining appetiser is the ultimate chips and dip. One healthy dip, one indulgent dip and some very tasty homemade chips make for a great way to kick off the evening!

I definitely recommend giving the homemade chips a go. They’re so easy and every time I make them they get rave reviews!

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THE ULTIMATE CHIPS AND DIP

Keyword: APPETISERS, SEAFOOD

Difficulty: Easy

Ready In: 1 hour

Serves: 8

This summer entertaining appetiser is a fancy, homemade version of chips and dip. One healthy dip, one indulgent dip and some very tasty homemade chips make for a great balance!

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Ingredients

HOMEMADE CHIPS

8 flour tortillas (around 300g/10.6oz)
3 Tbsp olive oil
2 tsp dried oregano

BAKED PRAWN DIP

2/3 cup sour cream (120g)
2/3 cup cream cheese (130g)
150 g frozen, cooked shrimps, defrosted (5.3oz)
3/4 cup grated colby or tasty cheddar cheese (75g)
Zest of 1 small lemon
1 tsp dried dill
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp black pepper

GUACAMOLE

1/2 cup frozen shelled edamame beans (75g)
2 avocados
1 tomato
1 tsp lemon juice
1 Tbsp chopped chives

TO SERVE

Carrot sticks (optional)
Cheese (I like havarti, cumin gouda or port salut) (optional)
Salami (optional)

Instructions

PREPARE CHIPS
Preheat oven to 200ºC (390ºF) bake and line two oven trays with baking paper. Brush both sides of each tortilla with oil and sprinkle with oregano and a little salt and pepper. Stack tortillas on top of each other and cut the stack into 8 wedges. Place cut tortillas in a single layer on the prepared oven trays and bake for 10-15 minutes, until golden brown and crisp. Watch carefully as they can burn easily. Set aside to cool.
MAKE BAKED DIP
While chips are cooking, prepare baked prawn dip. Whisk together sour cream and cream cheese. Stir in shrimps, cheese, lemon zest, dill, oregano, salt and pepper. Place in a small-medium oven safe dish and bake for 35 minutes, until bubbling and golden brown. Leave to cool for 5-10 minutes before serving.
MAKE GUACAMOLE
While prawn dip cooks, make guacamole. Defrost edamame beans in the microwave for 1 minute. Rinse under cold water, pat dry then use a fork to roughly mash. Mash avocados. Cut tomatoes in half, remove the seeds, then finely dice the flesh. Stir together edamame, avocado, tomato, lemon juice and chives, if using. Season to taste with salt and pepper.
SERVE
Assemble dips, chips and carrot sticks, cheese and salami (if using), then tuck in!

Recipe Notes

DRINK MATCH: Watermelon Cooler or a Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free tortillas. I tried this with the Old El Paso ones (shown in the picture above) and they worked out great - they went super crunchy and we almost preferred them to regular tortillas. If using salami, ensure it is gluten-free.
INGREDIENT NOTES / SWAPS: For non-seafood fans, you can replace the shrimps with diced, cooked bacon. Swap the dill for 1/2 tsp smoked paprika.
LIGHTEN IT UP: I usually use lite sour cream and lite cream cheese. Add some extra veggie sticks - capsicum, celery and cucumber work well.
MAKE AHEAD: Chips can be made up to 48 hours in advance - store in an airtight container. Baked dip can be made 24 hours in advance - chill until ready to bake. Guacamole can be prepared a couple of hours in advance and chilled until ready to serve (lemon juice and edamame beans help to stop it going brown).
STORING AND REHEATING: Chips can be kept in an airtight container at room temperature. Store dips in the refrigerator.