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Chili Lime Tortilla Chips & Creamy Avocado Dip

Finished recipe with Pangloss Brut Rosé

Ingredients For the Chili Lime Tortilla Chips:
(1) bag of Tortilla Chips - Our chef likes the thick restaurant style and gets his at a local Mexican Market
(2) each Lime Zest and Juice (separated)
To taste - Chili Lime Seasoning (Tajin works great too)

1. Lay out chips on a baking sheet and toast in a 375* oven until hot and oils are sizzling (about 5 minutes).
2. Zest limes (save for dip), and sprinkle juice over hot chips.
3. Dust chili lime seasoning over chips

Squeezing lime juice over the chips
Sprinkling spices over the warm chips

Ingredients for Creamy Avocado Cumin Dip:
(4) Avocados
(2) Limes
(1) Garlic Clove Minced
(1/2) tsp. Toasted Cumin Powder - our chef toasts the fresh seeds in a pan and grinds them with a mortar and pestle.
(1) c. Mexican Crema (Crème Fraîche or Sour Cream also works)
To Taste - Fresh Minced Chilis - our chef uses fresh Jalepeño Chilis
(1/2) bunch - Cilantro (rough chopped)
To Taste - Kosher Salt

1. Add all ingredients into a blender on medium speed to smooth and creamy dip consistency. Thin if needed with a tablespoon or two of water.
2. Serve your dip alongside the chips, and garnish with your favorite pico de gallo.

All of the prepped ingredients
Pouring minced garlic cloves and spices into the blender
Adding Mexican crema to the blender
Dishing up the dip