My Recipe Book

Corn Chip & Dip

If you are using the Home Management Planner 2020, then you would have seen that 29 January 2020 is ‘International Corn Chip Day‘. Hey, I am not the one who invented it! I simply searched for existing international observance days and incorporated those relevant to homemaking. In fact, not just relevant but also simultaneously useful.

To be honest, anything that helps me to decide on what to cook is definitely going in my notebook! And if it can be made into a Tex Mex dish, it’s a bonus! And thus, a Corn Chip Day recipe was born!

So corn chips are basically just tortilla chips which have been baked or fried… I won’t judge you either way, so long as you don’t judge me for using store-bought ones.

But the chips are not the exciting part, the dip is!
I mean it’s fine to just pick up a jar of salsa and a tub of sour cream, and for sure, your family or guests will enjoy it. Add on some Guac and you have a winner!
BUT come on! Let’s take it to the next level on this special day.

The recipe I am sharing with you is one that I have made for friends and family so many times in the last two years. And yet, EVERYONE ASKS FOR IT EVERY SINGLE TIME!! That’s just how good it is.

It’s not just a dip – It’s a multilayered dip! The deeper you go, the more flavours you find. I mean you start with a thick layer of Picadillo, topped with an even thicker layer of Queso. And let’s not forget the toppings.

Don’t just believe me when I say how good this is at face value. Make it and taste it yourself, and let me know what you think.


This is cooked ground meat, and while the first choice is beef, I feel that minced chicken is just as good.
A great advantage is that this layer can be cooked well in advance, and the more you make, the more that can go into your tacos!

300g minced chicken
1 red onion – chopped
3 cloves garlic – chopped
Spices – chilli powder, cumin powder, smoked paprika
Salt to taste

1. Heat some oil in a pan. Add in the onion and garlic and saute until softened.
2. Add in the chicken, breaking the chunks as it cooks.
3. Add the spices and salt.
4. Remove from the pan once cooked. Set aside.

If you are trying to get your kids or family to eat more vegetables, then try adding corn kernels, baby peas and diced carrots into the picadillo.


This is a Bechamel cheese sauce. Though taking a little longer, it’s well worth the effort.

3 Tbsp unsalted butter
1 red onion (small) – chopped
2 cloves garlic – chopped
1-2 chillies of your choice – I use Poblano Peppers (optional)
3-4 jalapenos – finely diced
2 tomatoes – diced
2 Tbsp All-purpose flour
1 cup milk (approx)
1 cup Monterey Jack – grated
1 cup mild, yellow cheddar – grated
Salt to taste

1. In a pan, heat the butter and saute the onions and garlic.
2. Add in the chillies and jalapenos, cooking these lightly.
3. Add the tomatoes, and continue to cook until the mixture is dry.
4. Sprinkle the flour and cook for 1-2 minutes.
5. Whisk in the milk, and once incorporated, add in both the cheeses.
6. Mix well, ensuring a smooth texture. Add more milk if needed for a dip-like consistency.
7. Add salt only if needed and mix well.

To Assemble:
1. In a clear casserole dish, spoon a layer of Picadillo and top it with a generous layer of Queso.
2. Top it off with dollops of guacamole (store bought), Pico de gallo, and sour cream.
3. Garnish with chopped chives / spring onions, chopped cilantro, and corn chips.

I have suggested using a clear dish because the layers, being visible, will add a lot of interest to the dish.

I really hope that you will give this dip a try! I look forward to hearing from you and your family’s comments on this. I would love it if you could take a picture of your creation and post it on Instagram with the tag #raveenaathome

Happy Corn Chip Day !!

1 thought on “Corn Chip & Dip”

  1. Pingback: Taco Tuesday

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