Tomato-Yogurt Dip With Tortilla Chips

1. 1

   Preheat the oven to 400u00b0F. Line a baking pan with parchment paper.

2. 2

   Combine yogurt and chutney in a medium bowl. Season to taste. Refrigerate until ready to serve.

3. 3

   For the chips, spray each tortilla with no stick cooking spray. Sprinkle with oregano and season to taste. Cut each tortilla into wedges and arrange in a single layer on baking pan. Bake 5-6 mins, until crisp. Transfer to a wire rack to cool.

4. 4

   Serve dip with tortilla chips and vegetable sticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.