Stupid Easy 3 Ingredient Nacho Dip

Photo Credit: Genius Kitchen

This is one of the easiest dip recipes you will find. With three ingredients, it'll be ready in no time, and you can serve your guests a food idea they will love. You'll need cream cheese, Hormel chili and shredded cheese for this best dip recipe. For the full recipe, you will want to take a look at the Genius Kitchen site. You can make this easy three ingredient nacho dip food idea and use nacho chips from the store or make some nacho chips of your own.

This nacho chip food idea is a way to serve the nachos nice and warm, the perfect compliment to the warm nacho dip that you will be serving. It's a good idea to buy extra tortillas, and you can store them in the freezer until you are ready to use. Homemade tortilla chips are also an excellent way to use up tortillas that may be a bit stale. To make your tortilla chips you want to use some good quality corn tortillas, some neutral vegetable oil, such as grapeseed or canola oil, some flaky sea salt. You will also need a brush for the oil, baking tray, a cutting board and a sharp knife. Preheat the oven and oil the baking trays. Preheat the oven to 350°F. Pour a few tablespoons of the oil into a bowl and brush a thin coating onto your baking trays, then set aside. Oil and stack the tortilla chips, and place one tortilla on the cutting board and brush the top of the tortilla with a light layer of oil. You don't need a lot of oil, but you want to pay attention to the outer edges of the tortilla. Place another tortilla on top of the oiled tortilla and then brush the top with oil. Cut the tortilla into wedges to make the chips. Using a large, sharp knife, you can cut your tortilla stack in half using one firm chop. Then cut one of the halves in half again and cut each of those halves in half again, forming the nacho chip wedges. Arrange the tortilla chips on baking trays and salt. Arrange the tortilla wedges in a single layer on the oiled baking trays. Place the wedges on the un-oiled sides facing down so that they have contact with the oil on the tray. Sprinkle a pinch or two of flaked sea salt over the tops of the chips, being sure that all of the wedges get a touch of salt.

Bake the tortilla chips for about 8 to 12 minutes. Place the baking trays in the oven and bake for about 8 to 12 minutes. Check your tortilla chips at 8 minutes and rotate your pans. The tortilla chips are done when the edges are crisp and dry and slightly lifted from the baking tray. They should be a few shades darker, but not completely browned. The tortilla chips will still be slightly flexible in the middle but will continue to crisp further as they cool. Remove the tortilla chips and cool. As the tortilla chips cool, the chips will continue to crisp all the way through. You want to test one and if it isn't as crisp as you would like, then return the trays to the oven for another 2 or 3 minutes. Once the tortilla chips are fairly cool, remove them from the baking tray and serve. If you're not eating the tortilla chips right away, store them in an airtight plastic bag or a container.

You will find this easy three-ingredient dip recipe on the Genius Kitchen site. On the site, you will find main dish recipes, side dish recipes, the best dip recipes, dessert recipes, appetizer food ideas and so much more. **

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