Grilled Tomato Basil Dip with Homemade Corn Chips

posted by Marilyn Harris -

  • 5 ripe Roma tomatoes

 

  • 2 tablespoons olive oil

 

  • Salt, to taste

 

  • 1 medium sweet onion

 

  • 1 cup sour cream

 

  • 4 ounces cream cheese, softened

 

  • 3 tablespoons mayonnaise

 

  • 3 tablespoons finely shredded basil

 

  • 1 clove garlic, minced

 

  • 1 teaspoon Tabasco

 

  • Basil springs, for garnish

 

  • Corn Chips*

 

Cut the tomatoes in half lengthwise. Brush with the oil and sprinkle with salt.

 

Peel and slice the onion into thick slices. Brush with oil.

 

Grill the vegetables (on a vegetable rack) over a hot grill until the tomatoes are soft and the onions "crisp-tender." Cool the tomatoes and slip off the peelings.

 

Chop the tomatoes and onions.

 

Whisk together the sour cream, cream cheese and mayonnaise until creamy.

 

Fold in the tomatoes, onions, shredded basil and garlic. Season to taste with salt and Tabasco.

 

Cover and chill until ready to serve. At serving time garnish with basil sprigs.

 

Serve with the freshly made corn chips.

  • *Corn Chips

 

  • 12 corn tortillas

 

  • Peanut or grapeseed oil, for frying

 

  • Kosher salt

 

Cut each tortilla into 6 triangles.

 

Heat about 3" of oil in a heavy pot to 365 °F. Fry the tortillas until very crisp, but do not allow to brown. Drain well on paper towels.

 

Sprinkle lightly with salt.

 

Makes 72 chips.


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Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more

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