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.

Course Appetizer

Cuisine American

Keyword corn chips, dip

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 211kcal

Author Mike

Equipment

Ingredients

For the Sriracharitos (Sriracha tortilla chips)

1 bag tortilla chips
Olive oil in a spritzer, or non-stick cooking spray
Sriracha seasoning

For the Sriracha dip

½ cup mayonnaise
½ cup sour cream
2 tablespoons rice vinegar
1 tablespoon Sriracha or more, to taste
2 teaspoons dried dill
1 teaspoon garlic powder
½ teaspoon kosher salt

Instructions

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.

Notes

Any leftover chips should be stored in an air-tight container. Leftover dip should be stored in the fridge. Stir again before serving.

Nutrition