Sriracharitos with Dip

Like just about everyone, I’m a big fan of Sriracha sauce. And I’m a big fan of tortilla chips. I used to be borderline addicted to habanero-flavored Doritos, but sadly, they were removed from the market. They were darned hot. Seriously hot. Now, Sriracha isn’t as hot as habaneros, but it still has some kick. It’s a nice kick, not the kind that leaves you curled up on the floor in agony. Not even close. I was jonesin’ for some kickin’ hot tortilla chips and a dip. So I developed Sriracharitos with dip.

Sriracharitos have that great Sriracha flavor, all on a crunchy tortilla chip. The dip has a generous amount of dill, so it actually seems cool. It’s a great contrast to the heat. You can serve it with any kind of chip.
Sriracharitos with DipI found J&Ds Sriracha rub in the spice section of my grocery store. You can also substitute Weber’s Sriracha rub. Either way, you’ll love a big plate of Sriracharitos with a big bowl of dip!

Sriracharitos with Dip

The dip makes enough for a good sized bag of tortilla chips.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Mike


For the Sriracharitos (Sriracha tortilla chips)

For the Sriracha dip

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons rice vinegar
  • 1 tablespoon or more, to taste Sriracha
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt


For the Sriracharitos

  • Preheat oven to 400 F.
  • Place chips onto a large baking sheet.
  • Spray the chips with a bit of oil or non-stick spray. Sprinkle with the Sriracha seasoning.
  • Turn the chips over and spray and season the other side.
  • Place the chips into the oven for 5-10 minutes.
  • Let cool just slightly before serving with the dip.

For the sriracha dip

  • Whisk together all ingredients. Refrigerate for 30 minutes before serving.

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