When someone gives us some chips, pretzels or even french fries the one thing that can make them better is something great to dip them in. Many of our favorite snack foods just won't taste nearly as good without the dip. These wonderful salsa, guacamole and dip recipes will take snacks and appetizer up a notch. They will all look and smell so good, you won't be able to resist trying them!
Some Great Dip, Guacamole And Salsa Recipes Include:
SALSAS:
An easy way to elevate chips and salsa is to ditch the jarred stuff and make your own. This pico de gallo, made with tomatoes, onions, chilies, and cilantro, is a particularly refreshing option.
There's nothing wrong with making salsa with raw tomatoes, but taking the time to roast them deepens their flavor and brings out a little extra sweetness. And while the oven's going, you might as well broil the jalapeños, onions, and garlic, too. The result is a smokier salsa with just the right amount of heat.
This smokey salsa verde shows that broiling works just as well for tomatillos as it does for tomatoes. To further intensify the flavor of the salsa, we pour it into a smoking hot pan after blending. Salsa verde is supposed to be tart, but if the tomatillos are especially puckering you might want to add a dash of agave for balance.
BASIC SALSA VERDE (MEXICAN TOMATILLO SALSA)
This more traditional salsa verde is made by simmering the tomatillos, jalapeños, and onion before blending with cilantro and salt and finishing with lime juice.
This recipe combines two of the country's favorite dips: salsa and ketchup. The two complement each other perfectly, with the chopped tomatoes in the salsa enhancing the texture of the ketchup and the sweetness of the ketchup balancing out the intense flavor of the chili-, garlic, and cayenne-spiked salsa.
GUACAMOLES:
This version keeps things simple: We pound onion, serrano pepper, cilantro, and lime juice in a mortar and pestle, then add avocado. Mashing the avocados with a whisk gives the guac a great texture—mostly creamy, but with some bigger chunks for contrast.
If you want to try something a little unusual, try this garlicky version. We rub a head of garlic with olive oil and roast it to get a softer, sweeter flavor, then we pound the cloves into a paste and mix them into the guacamole.
GUACAMOLE WITH ROASTED TOMATILLOS
Here we take our basic guacamole and give it a salsa verde-inspired twist, flavoring the avocado with a purée of charred tomatillos, garlic, onion, and serrano.
GUACAMOLE WITH CHARRED CORN, BLACK BEANS, AND SCALLIONS
This recipe bulks the guacamole up into something more substantial by adding black beans, corn, and green onions. Canned black beans are totally fine here, as is out-of-season corn—the kernels get charred in a skillet, which gives them plenty of flavor.
GUACAMOLE WITH JICAMA AND MANGO
This one pairs the avocado with crisp diced jicama and sweet mango. Fruity and refreshing, the dip is a good alternative to some of the heavier foods that you'll likely be eating.
CHEESE DIPS:
CHEESE SAUCE FOR CHEESE FRIES AND NACHOS
This version is just as satisfying but a little bit less guilt-inducing because it's made with unprocessed cheese. To replicate the consistency of cheese sauce made with American or Velveeta, we use a mixture of evaporated milk and cornstarch.
Straight cheese sauce is great for burgers and fries, but for dipping chips I prefer something heartier. Enter this dip, which distills a whole taco night into one bowl. The base is equal parts Monterey Jack, sharp cheddar, and ground beef, plus sour cream for a tangy edge. We amp up the taco flavor with oregano, cumin, chili powder, jalapeño, onions, and garlic.
GOOEY CHEESEBURGER DIP
Rather than Velveeta, we base the dip on a blend of American cheese, sharp cheddar, evaporated milk, and cornstarch similar to our cheese sauce. Since Ro-Tel isn't available everywhere, we go with a homemade mix of tomatoes and roasted chilies.
CHORIZO, MUSHROOM, AND ONION QUESO
This chorizo-laden cheese dip is made with Oaxacan cheese, which gives it a pleasantly string texture. A small handful of grated Monterey Jack adds some heat to the queso. The real secret is mixing in earthy chopped mushrooms—we use shiitakes, but feel free to use more affordable creminis.
Enjoy!
All of these salsa, guacamole and dip recipes are so delicious you may want to make many of them as often as you can! Have you tried any of these salsa, guacamole or dip recipes before?
Let Us Know How You Liked Them!
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