MEXICAN DIP – THE ULTIMATE SUNSET CAMP SNACK
Looking for a tasty typhoon to whip up around camp? Something with plenty of zing? Something that pairs magnificently with a sunset ale or three?
Well here you go, amigo. This is the last dip and biccies recipe you’ll ever need.
You can now do away with the stale rice crackers and the slightly suspect tub of hummus that’s been bumping around the back of the camp fridge since time immemorial.
Online follower Kane Dennett submitted his take on the perfect Mexican-inspired pre-dinner tasting platter via the 4WD Touring Facebook page and, we’ve got to say, it makes for some seriously good snacking.
Throwing together your own fresh bowl of creamy, spicy, tangy avocado dip seriously couldn’t be any easier. So long as you’ve got access to a few nice ripe avos, the prep is a walk in the park and all ingredients are dead simple to source.
If you reckon your camping buddies will be impressed when you casually set down a big serving bowl of the freshest and tastiest guac ever seen in the bush – just wait until they start digging in with their toasted tortilla triangles, served up straight from the hot pan.
Three large ripe avocados
Two fresh limes or two tablespoons lime juice
Two tablespoons pickled jalapenos diced finely
Half a tomato diced finely
One small red onion diced finely
A fistful of fresh coriander chopped roughly
Pack of six white corn tortillas cut into triangle wedges
Dash of cooking oil
METHOD – GUACAMOLE
Mash your three avocadoes in a mixing bowl with lime juice and a pinch of salt
Add your finely chopped jalapenos, tomato and onion and mix thoroughly
Add your chopped coriander and mix through evenly before setting aside
METHOD – TORTILLA CHIPS
Add a good dash of cooking oil to a hot pan or cast iron skillet and heat
Once oil is sizzling, add an even layer of tortilla wedges covering the pan
Turn regularly and cook for a couple of minutes until tortillas are golden brown but not burnt – you may need to do several batches
Season tortillas with a little salt and a dash of chilli flakes if desired, serve hot out of the pan alongside guacamole