Ají Verde and Ricotta Dip with Masa Chips Recipe by Stephanie Izard | Yummly
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Ají Verde and Ricotta Dip with Masa Chips

STEPHANIE IZARD
22Ingredients
60Minutes
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Description

Chips and dip are anything but ordinary when made from scratch. Make fried chips from masa dough (no tortilla press needed) and a creamy ricotta dip with spicy ají verde sauce and quick pickles.

Ingredients

US|METRIC
8 SERVINGS
  • 1 large red onion
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander seeds
  • 1 cup red wine vinegar
  • 1/2 cup granulated sugar
  • 1 tablespoon coarse kosher salt (or more if desired; for brining)
  • 2 quarts canola oil
  • 1 cup fine masa flour
  • 1 teaspoon salt (for chips)
  • 3/4 cup water (more or less as needed)
  • 2 cups ricotta cheese
  • 2 tablespoons heavy cream (plus 1 Tbsp. if necessary)
  • 2 serrano chilies (large)
  • 1/2 poblano chili (large)
  • 1/2 cup fresh lime juice
  • 2 tablespoons fresh orange juice
  • 6 tablespoons extra virgin olive oil (preferably one with a grassy flavor)
  • 2 cups coarsely chopped cilantro sprigs (packed)
  • 1/2 cup mayonnaise (preferably Kewpie brand)
  • coarse kosher salt (optional, for aji verde)
  • toasted pumpkin seeds (pepitas, for garnish, optional)
  • cilantro leaves (for garnish, optional)
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