Rating: 5 stars
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Dark brown sugar and hot sauce lend an olive color to this slightly sweet yet spicy dip.

George Spriggs, Tybee Island, Georgia
Recipe by Coastal Living March 2004

Gallery

Credit: Howard L. Puckett

Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mash avocados in a large bowl to desired consistency. Stir in corn and next 6 ingredients. Cover and chill.

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  • Pour oil to a depth of 1/2 inch in a large skillet; heat to 350º. Stack tortillas; cut stack into 12 wedges. Fry wedges, 1 stack of 12 at a time, in hot oil 1 1/2 minutes on each side or until lightly browned. Quickly remove tortilla chips from oil; drain on paper towels, and sprinkle lightly with salt. Serve chips with dip. Garnish, if desired.

  • *Our Test Kitchens used Búfalo Jalapeño Mexican Hot Sauce (Very Hot).

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