Name: Chips and Dips
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 5
Ingredients: Morton Iodized Salt, 26 Ounce; Elephant Garlic; Land O Lakes Butter, with Olive Oil & Sea Salt; McCormick® Smoked Paprika & Onion Seasoning; Little Bear Curly Parsley; Bob's Red Mill Flatbread Mix, Grain Free; Organic Tomatoes On The Vine; Pacific Foods Coriandre; O Organics Cream Cheese Spread Tub; Sushic Mayo, Spicy; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Signature Farms Lemon Juice; La Tourangelle French Infused Herbs De Provence Oil; Organic Red Onion Bag; Noosa Coconut Yoghurt; Organic Chives; AVOCADOS HASS MEDIUM; OH SNAP! Gone Dilly Whole Pickle; Brown Onion; Lime

1: For the caramelised onion dip, slice the large brown onions and add them to a pan with butter, oil, and a pinch of salt.

2: Cook on low heat for 30-45 minutes, deglazing the pan with a splash of water when it catches.

3: In a bowl, mix the caramelised onions with cream cheese, mayo, minced garlic, chopped chives, parsley, and pickles.

4: Season with salt, pepper, and lemon juice. Serve with olive oil, more chives, and a sprinkle of smoked paprika.

5: For the avocado crema, scoop out the flesh of the avocados and mash until smooth.

6: Add chopped coriander, lime juice, minced garlic, and yogurt. Season with salt and pepper, then serve with olive oil and more coriander.

7: For the pico de gallo, finely chop fresh tomatoes, red onion, and parsley, mixing with lime juice. Season to taste.

8: For the flatbread chips, slice flatbread into triangles, drizzle with olive oil, season, and coat well.

9: Airfry or bake for about 10 minutes at 200 degrees, or until crisp.

10: Enjoy your dips with chips!

Chips and Dips

Serves 5

20 mins prep

45 mins cook

65 mins total

What you need

How to make