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Mexican Style White Dip and Baked Tortilla Chips

Creamy White Dip with Baked Corn Tortilla Chips
Prep Time30 minutes
Cook Time16 minutes
Course: Appetizer, Snack
Keyword: Chips, Dip
Servings: 2

Equipment

  • 1 Sheet Pan
  • 1 Mixing Bowl

Ingredients

Dip

  • 1 cup mayonnaise
  • ½ cup Milk
  • 1 ½ tsp garlic powder
  • 2 tsp red pepper flakes
  • 1 ½ tsp  cumin
  • 1 tsp Mexican Oregano
  • Dash salt
  • Dash Pepper

Chips

  • 1 Package Small Corn Tortillas

Instructions

For the Dip

  • Mix all the ingredients together and refrigerate before serving

For the Chips

  • Cut tortillas into triangles or strips if using for soup
  • Place tortillas on a baking sheet and spray with a thin layer of oil
  • Bake for 8 minutes
  • Flip chips over and continue to cook for an additional 7-8 minutes

Notes

  • You can season your chips before or after baking.  I always salt after baking.  If I am adding seasoning, I will add it before I cook the chips.  Fajita seasoning is a good choice to use.
  • Keep an eye out for your chips once you flip them.  Some chips cook quicker than others and you don’t want to overcook them.  White corn chips tend to cook a little faster than the yellow ones to me.
  • The chips will crisp up once you take them out of the oven so if they seem a little chewy, let them cool for a few minutes.
  • Ovens do vary so you may have to adjust your cooking times.