Nori Tortilla Wasabi Dip

Nori Flavoured Charcoal Tortilla Chips with a Wasabi & Pea Dipping Sauce

Products Used

INGREDIENTS

  • 100g (0.28oz) Chaucer Nori Flavoured Charcoal Tortilla Chips
  • 190g (6.7oz) Frozen Garden Peas
  • 65g (2.29oz) Vegetable Stock
  • 80g (2.82oz) Sour Cream
  • 2.5g (0.088oz) Lemon Juice
  • 0.5g (0.017oz) Salt
  • 12.5g (0.44oz) Wasabi Paste
  • 10g (0.35oz) Rice Wine Vinegar
  • 10g (0.35oz) Soya Sauce

OTHER INGREDIENT SUGGESTIONS

Why not try replacing the Nori Flavoured Charcoal Tortilla Chips with Beetroot tortilla chips for a Japanese style twist on a horseradish and beetroot flavour profile.

Baked:

Beetroot Tortilla’s

Pumpkin Tortilla’s

Pitta

Naan

Crostini

Focaccia

METHOD

  • 1 Add peas and veg stock to a small pan and bring to the boil, then reduce to a medium low heat and simmer for 3-5 minutes or until peas are tender, then allow to cool.
  • 2 Add peas and stock mixture and remaining ingredients for Wasabi & pea dipping sauce to a food processor and blend until smooth transfer into a suitable container cover and place in a fridge until chilled.
  • 3 Serve dip in a suitable bowl with the nori flavoured tortillas on the side.

BENEFITS OF USING CHAUCER PRODUCTS

  • Ambient shelf life makes this an easy and practical with a no fuss no mess inclusions for any dip pack

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