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Dips, Chips and Cocktails! A Winning Combination…

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With Tyrrells beautifully hand cooked English chips and a bottle of Tequila Blu on hand, all you need is these fiery dip recipes and you’re officially set for the perfect afternoon.

Guacamole 

INGREDIENTS
1 large or 2 small avocados
1 TBS sour cream 
1 jalapeño, seeded
1 TBS fresh coriander
Juice of 1 lime or lemon
Salt & pepper 
Fresh chilli to taste

METHOD
1 Quarter the jalapeño length wise and grill on medium heat until charred all over, then finely chop.
2 Chop coriander and combine all ingredients in a bowl, top with the left over fresh coriander and some fresh chilli.
3 To give the guacamole that extra zing, throw in the jalapeño raw instead and add half a garlic clove finely chopped. Yum!

Tzatziki

INGREDIENTS
1 cup natural Greek yoghurt
Juice of half a lime
1/2 cucumber
1 TBS fresh chives
1 garlic clove
Salt & pepper 

METHOD
1 Finely chop the cucumber, garlic and chives. Combine ingredients, season with salt and pepper and you’re done!

If you plan ahead, make it the night before, cover and pop in the fridge. This allows the flavours to develop leaving you with a tastier dip. 

Drinks 
A classic margarita pairs beautifully with these chips & dips, but your options are endless with Tequila Blu. Take a look at some of their signature cocktails to get your creative juices flowing. 

The Carousel thanks Millie Constable for this video & recipes. Follow The Carousel on Instagram  for more food tips and recipes!

Written by Millie Constable

Millie Constable is an avid traveller, photographer, foodie and writer. After travelling the world, Millie moved to Florence, Italy, where she completed a Diploma of Photography and Multimedia. Whilst experimenting with food photography during her studies, she decided that was how she wanted to spend her life, eating and documenting her way around the way world!

On returning to Australia, Millie started working for The Carousel and continues to write and dream about food.

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