Mexican-Style Dip

Name: Mexican-Style Dip
Prep time: 10 min
Total time: 10 min
Yield: 16 mini bowls
Ingredients: 1 cup (250 ml) store-bought guacamole; 1 cup (250 ml) store-bought bruschetta topping; 1/3 cup (75 ml) diced English cucumber; Fresh cilantro leaves, to taste (optional); 32 round tortilla chips

(7)

Rate this recipe

This sponsored content is a format made by or for an advertiser.

Preparation 10 min
Makes 16 mini bowls

Featured in RICARDO Magazine HOLIDAY 2014

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

See

Ingredients

- 1 cup (250 ml) store-bought guacamole
- 1 cup (250 ml) store-bought bruschetta topping
- 1/3 cup (75 ml) diced English cucumber
- Fresh cilantro leaves, to taste (optional)
- 32 round tortilla chips

Preparation

- In 16 miniature glass bowls, spoon 15 ml (1 tablespoon) of guacamole and 15 ml (1 tablespoon) of bruschetta topping each. Garnish with diced cucumber and chopped cilantro. Insert two chips upright in each bowl.

Note from Ricardo

Prepare them in advance and refrigerate until ready to serve. Add the chips at the last moment.

Personal Note

This sponsored content was created for .
It is separate from our RICARDO editorial content.

Mexican-Style Dip

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note