Red and White Double Dippers with Blue Corn Chips

Directions

1. 1
   Preheat the broiler.
2. 2
   Place the bell peppers on a large baking sheet and broil, turning, until the bell peppers have blackened, about 5 minutes.
3. 3
   Transfer to a bowl and cover with plastic wrap.
4. 4
   Let stand until cooled.
5. 5
   While the peppers cool, make the creamy garlic lime dip. Stir the sour cream, lime juice, cilantro, coriander, zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until smooth. Stir in 1 to 2 tablespoons of water to adjust the consistency to your liking.
6. 6
   Rub the skin off the bell peppers and remove the stem and seeds. Put in the bowl of a food processor or the carafe of a blender.
7. 7
   Add the tomato, piquante peppers, onion, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until chunky.
8. 8
   Transfer to a serving bowl and season with the hot sauce, salt and pepper.
9. 9
   Serve the blue corn tortilla chips with the red pepper sauce and white dip.