No Trans Fats
Wheat & Gluten FREE
NO GMO ingredients
When I read this list of facts I had to try them...
Nothing matches these chips, lightly salted organic white maize tortilla chips with a wonderful light bite - perfect for snacking or with your favourite dip. In my case it was my pampered chef hot broccoli dip! The crunch of the chip perfectly complimented the ooey gooey cheesiness of the dip! Delicious!
350 g (12 oz) broccoli florets, chopped
1 small onion, chopped
1 red pepper, seeded and chopped
55 g (2 oz) fresh Parmesan cheese, finely grated, divided
2 cloves garlic, pressed
225 g (8 oz) cheddar cheese, grated
8 tablespoons half-fat crème fraiche or soured cream
8 tablespoons reduced-calorie mayonnaise
Freshly ground black pepper, to taste
1. Preheat oven to 190°C/fan 170°F/Gas 5. Chop broccoli, onion and red pepper using Food Chopper; place in Classic Batter Bowl. Finely grate Parmesan cheese using Deluxe Cheese Grater; using Adjustable Measuring Spoons, measure 4 tablespoons grated Parmesan and add to vegetable mixture (reserve remaining Parmesan for topping). Press garlic using Garlic Press into bowl. Add remaining ingredients; mix well using Small Mix 'N Scraper(R).
2. Spoon mixture into Deep Dish Baker. Bake about 25 minutes or until heated through. Sprinkle remaining Parmesan cheese over top and surround with Stoneware-Baked Pitta Crisps for serving, if desired..