Corn Chips & Layered Dip

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

Corn Chips
1 cup corn flour
1/2 tsp cumin
1/4 tsp paprika
8-9 tbsp water
1 tbsp vegetable oil
Layered Dip
1 cup cream cheese
1 cup sour cream
1/2 cup mayonnaise
2 tsp Spice Blend
(use leftover blend to
season your tacos/fajitas):
2 tsp cumin, ground
1/2 tsp coriander, ground
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1 tsp chili powder
1/2 tsp black pepper
3/4 tsp celery salt
4 tbsp extra virgin olive oil
1 cup salsa
1 cup old cheddar, grated
Corn Chips Sift dry ingredients together. Add water and oil; mix until you get a soft dough (it should hold together in a ball, but won’t be elastic like bread dough). Let sit at room temperature, covered, while you prepare the dip.
Once dip is made (see next set of instructions), preheat the deep fryer to 350°F. Form dough into little balls about the size of a golf ball. Flatten each ball between two pieces of plastic wrap to about 1/8" thick. Lightly coat a frying pan with non-stick spray and fry the flattened pieces of dough until they are starting to brown on both sides and have cooked through (you’ll need a gentle hand to remove them from the plastic wrap in one piece – they’re delicate). Remove them from the pan and cut into random chip-sized pieces. Deep fry these pieces until they are golden brown and crispy (about 3-4 minutes). Drain, cool and serve.

Layered Dip Blend the cream cheese, sour cream, mayo and 2 tsp spice blend until you get a smooth mixture. Spread this mixture on your favourite serving tray (or an 8"x8"glass baking dish). Top with salsa and then with grated cheese. Wrap in plastic and refrigerate until serving. Yield: 2-4 servings

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