Tortilla chips ’n’ dips

If the weather doesn’t play ball, gather the kids indoors to watch a film with chips ’n’ dips. You can make the guacamole and salsa up to a day before serving. The cheesy queso-style dip should be made on the day and served warm.

SERVES 4-6 PREP 20 mins COOK 5 mins EASY V 200g tortilla chips (see tip, right) For the guacamole

2 ripe avocados, stoned, peeled

and halved

½ lime, juiced

For the salsa

1 shallot, peeled and finely chopped 200g cherry tomatoes, quartered ½ large mild red chilli, finely

chopped (optional)

½ lime, juiced pinch of sugar

For the queso dip

1 tbsp plain flour

200ml milk

100g soft cheese 150g mature cheddar, grated pinch each of ground turmeric, ground cumin and cayenne pepper (optional)

1 For the guacamole, scoop the avocado flesh into a bowl and mash with a fork until smooth. Stir in the lime juice with a pinch of salt. Mix the salsa ingredients together in another bowl and season with salt. Cover both dips and chill until you’re ready to serve, or up to a day ahead of serving.

2 Warm the tortilla chips in a low oven or make your own (see tip, right). Just before serving, combine the queso dip ingredients in a small saucepan and stir over a low heat until the cheese has melted and the mixture is smooth. Pour into a bowl. 3 Arrange the bowls of dips on a board or platter, pile the tortilla chips around the bowls and serve.

GOOD TO KNOW vit c • 1 of 5-a-day

PER SERVING (6) 460 kcals • fat 33g • saturates 12g •

carbs 26g • sugars 5g • fibre 5g • protein 12g • salt 1.1g