TORTILLA CHIP WITH VEGETABLE DIP AND BOURSIN CUISINE
Serving : 4 - Preparation time : 15 minutes
Ingredients
- Homemade or store-bought tortilla.
- 250 ml (1 cup) chick peas, cooked
- 250 ml (1 cup) canned artichokes
- 60 ml (4 tbsp.) Boursin cuisine Garlic and Fine Herbs
- 60 ml (4 tbsp.) olive oil
- 30 ml (2 tbsp.) white balsamic vinegar
- Tabasco to taste
- Salt and pepper to taste
Preparation
- Preheat fryer oil to 190°C (375°F).
- Cut fresh tortillas into triangles and dip into hot oil until golden.
- Place on paper towels and season lightly with salt.
- In a food processor, purée chickpeas and artichokes. Add Boursin, olive oil and balsamic vinegar. Season with salt, pepper and Tabasco. Set aside in a cool place.
- Serve vegetable and Boursin dip with tortilla chips.
