Mexican-Style Dip
photo by Starrynews
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
16 mini-bowls
- Serves:
- 16
ingredients
- 236.59 ml store-bought guacamole
- 236.59 ml ready-made bruschetta
- 78.78 ml English cucumber, diced
- fresh cilantro leaves, to taste (optional)
- 32 round tortilla chips
directions
- In 16 miniature glass bowls, spoon 1 tablespoon of guacamole and 1 tablespoon of bruschetta topping each. Garnish with diced cucumber and chopped cilantro. Insert two chips upright in each bowl.
- Tips: Prepare them in advance and refrigerate until ready to serve. Add the chips at the last moment.
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Reviews
-
Made this as written, though I made an adjustment. Instead of using all the bowls, and 2 chips per bowl, I made this in one bowl. I added the guacolomole, and bruschetta, then I topped it with the remaining ingredients, and we spooned the dip onto the chips. Anyway, this worked out real nice, and made for a nice, dip that we enjoyed during the hockey game last night. This would make for a great dip for any occasion. Very good. Made for PRMR Tag.
RECIPE SUBMITTED BY
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