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2 tbsp olive oil
¼ tsp garlic powder
½ tsp onion powder
8 flour tortillas
200 g cheddar cheese
70 g Pimento peppers
100 g cream cheese
30 g Greek yoghurt
¼ tsp cayenne pepper
1 tsp celery salt
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Preheat the oven to 200ºC.
Stir together the olive oil, both powders and some salt and pepper in a large mixing bowl. Stack the tortillas on top of each other and use a large chefs knife to cut them into 8 wedges. Drop the wedges into the bowl and toss to coat the wedges then spread them over a few baking trays.
Bake the chips in the oven for 5-10 minutes, until the edges begin to turn golden brown and the tortillas turn crisp.
Roughly break the Cheddar into chunks and place it into the Chopper Attachment of the TriBlade System Hand Blender. Add the peppers, cream cheese and yoghurt into the bowl with the cayenne and celery salt. Blitz until everything comes together into a loose, fairly smooth dip. Scoop everything out into a serving bowl.
Serve the dip with the baked chips. Serves 4
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