Red and White Double Dippers with Blue Corn Chips

Name: Red and White Double Dippers with Blue Corn Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 1 ripe tomato on the vine, quartered; 1/3 cup piquante peppers, such as peppadew, mild or sweet; 1/4 of a large white onion, cut into large chunks; 1 tablespoon fresh lime juice; 1/2 teaspoon ground cumin; Kosher salt and freshly ground black pepper; 1/8 to 1/4 teaspoon hot sauce; 1 1/2 cups sour cream; 2 tablespoons fresh lime juice; 2 tablespoons chopped fresh cilantro; 1/2 teaspoon ground coriander; 1/2 teaspoon lime zest; 2 small cloves garlic, finely grated; Kosher salt and freshly ground black pepper; Blue corn tortilla chips, for serving

Servings: persons

2 red bell peppers
1 ripe tomato on the vine, quartered
1/3 cup piquante peppers, such as peppadew, mild or sweet
1/4 of a large white onion, cut into large chunks
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/8 to 1/4 teaspoon hot sauce
1 1/2 cups sour cream
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground coriander
1/2 teaspoon lime zest
2 small cloves garlic, finely grated
Kosher salt and freshly ground black pepper
Blue corn tortilla chips, for serving

1
Preheat the broiler.
2
Place the bell peppers on a large baking sheet and broil, turning, until the bell peppers have blackened, about 5 minutes.
3
Transfer to a bowl and cover with plastic wrap.
4
Let stand until cooled.
5
While the peppers cool, make the creamy garlic lime dip.
6
Stir the sour cream, lime juice, cilantro, coriander, zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until smooth.
7
Stir in 1 to 2 tablespoons of water to adjust the consistency to your liking.
8
Rub the skin off the bell peppers and remove the stem and seeds.
9
Put in the bowl of a food processor or the carafe of a blender.
10
Add the tomato, piquante peppers, onion, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
11
Pulse until chunky.
12
Transfer to a serving bowl and season with the hot sauce, salt and pepper.
13
Serve the blue corn tortilla chips with the red pepper sauce and white dip.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 red bell peppers, 1 ripe tomato on the vine, quartered, 1/3 cup piquante peppers, such as peppadew, mild or sweet, 1/4 of a large white onion, cut into large chunks, and more.

Yes, Red and White Double Dippers with Blue Corn Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!