National Chip & Dip Day Guacamole & Margarita Recipes

No need to wait until Cinco de Mayo to host an at-home fiesta with National Chip & Dip Day just around the corner on March 23rd! Celebrate this festive holiday with a twist on the classic margarita, Sauza Tequila’s Blueberry-Pomegranate Margarita and homemade guacamole and chips.

Guacamole & Chips

Guacamole & Chips

Serves 4-6


2 tablespoons finely chopped cilantro leaves
2 teaspoons finely chopped white onion
2 teaspoons minced jalapeƱo or Serrano chilies, seeds and membranes removed, if desired
1/2 teaspoon Kosher salt
2 large ripe avocados, peeled and seeded
2 tablespoons cored, seeded, and finely chopped plum tomatoes (1 small tomato)
2 teaspoons freshly-squeezed lime juice
8 6-in corn tortillas
6 cups canola oil


  • Heat canola oil to 375 degrees in a deep fryer or large sauce pot.
  • In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and 1/2 teaspoon salt together against the bottom of the bowl.
  • Add the avocados and gently mash them with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in tomatoes and lime juice, taste to adjust the seasonings, and serve with a basket of warm corn tortilla chips or veggie sticks, for a lighter option.
  • Cut tortilla strips like a pie into eighths. In batches (as not to overcrowd fryer) place chips into hot oil and fry until golden, two to three minutes.
  • Drain on a paper towel and serve chips warm with guacamole.

Blueberry-Pomegranate Margarita

Blueberry-Pomegranate Margarita


1 part Sauza® Tequila (Sauza® Silver Tequila recommended)
½ part Triple Sec
1 part fresh lime juice
1 part blueberry-pomegranate juice
Blueberries for garnish

  • Combine ingredients with ice in a shaker. Shake hard: Strain into a margarita glass with fresh ice.
  • Garnish with fresh blueberries

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