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Quick and simple snacks are ideal during the holidays

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The holidays typically mean visiting, either folks coming over to your place or you heading over to someone else’s. And that always means food will be involved, and not just the turkey dinner. Snacks are everywhere, and a real necessity (that all the food almost always leads to New Year’s resolutions is another matter).

Chips and dip are standard fare, though this recipe is anything but. Quick and simple are always extra important at this time of year, as there are plenty of demands on our time without fussing too much over having something on hand, for last-minute guests or when dashing out for a quick get-together when you don’t want to show up empty-handed.

This recipe takes dip and chips to a whole new level. Pack the dip and chips separately for an on-the-go snack that is out of this world.

These Zesty Bean Dip and Chips are ideal make-ahead snacks. The bean dip can be refrigerated for five days. Store the tortilla chips in a cookie tin at room temperature for up to one week.

No time to make the chips? Serve with your family’s favourite veggies or whole grain crackers for dipping.

Change up the beans and herbs to create different flavours and tastes sensations.

Zesty Bean Dip and Chips

  • 6 small whole-grain flour or corn tortillas
  • 3/4 tsp. chili powder
  • 1 can (540 ml/19 oz) black beans, drained and rinsed
  • (1/2 cup medium or hot salsa
  • 1/4 tsp. grated lime rind
  • 2 Tbsp. lime juice
  • 1 small shallot, minced
  • 1/2 tsp. ground cumin
  • Pinch fresh ground pepper
  • 3 Tbsp. chopped fresh cilantro
  • 2 Tbsp. chopped fresh basil (optional)

Cut each tortilla into 8 wedges and place in a re-sealable plastic bag. Spray tortillas with cooking spray and sprinkle with chili powder; seal and shake bag to coat tortilla wedges. Place on large baking sheet and bake in preheated 200°C (400°F) oven for about 8 minutes or until golden and crisp. Let cool completely before using.

In a food processor bowl, puree beans, salsa, lime rind and juice, shallot, cumin and pepper until smooth. Scrape into bowl and stir in cilantro and basil, if you opt to use the latter.

Serve with tortilla chips.

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

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