Parties, snacks, appetizers – dips are definitely
crowd-pleasing! Not only are these Mexican-inspired dips delicious, but they’re
also healthier than some typical high-calorie high-fat dips. Serve them at your
1. Avocado Tomatillo Dip
Recipe from Yummly.com
- 2 avocados, seeds and skin removed
- zest and juice of 1 lime
- 2 cloves garlic
- 1 tsp salt and pepper
- 1 teaspoon honey
- 3/4 cup roasted salsa verde
- a handful of fresh herbs, such as cilantro and parsley
- Mix the limejuice, zest, garlic, salt, pepper and honey
in a small bowl.
- In a food processor, puree limejuice mixture, salsa
verde, and herbs.
- Add the avocados and puree until desired consistency.
2. Vegan 7-Layer Mexican Dip
Recipe from MinimalistBaker.com
- 1 16-ounce can vegetarian refried beans
- 3/4 cup vegan Mexican cheese spread
- 1 cup guacamole (recipe below)
- 1 cup salsa or pico de gallo (recipe below)
- 1/2 bell pepper, diced
- 1/4 cup black olives, diced (optional)
- 1 handful fresh cilantro, chopped (optional)
- 2 ripe avocados
- juice of 1 lime
- pinch sea salt
Pico de gallo:
- 3/4 cup cherry tomatoes, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 Tbsp lime juice
- pinch each salt and pepper
- To prepare the cheese layer, scoop out 3/4 cup of
spreadable Mexican cheese and whisk in very hot water until it resembles queso.
- Next, prepare the guacamole by mashing all ingredients
together in a bowl and adjusting seasonings to your preference. Do the same
with the pico de gallo (or just use your favorite salsa).
- To assemble the dip: Spread out vegetarian refried beans,
then top with cheese layer, then guacamole, then pico or salsa, then bell
pepper, then black olives, then cilantro.
- Serve immediately or cover and refrigerate. Can be made
up to 1 day in advance.
3. Mexican Shrimp Dip
Recipe from Yummly.com
- 1 cup ketchup
- 1 cup salsa or picante sauce
- 1/4 cup tomato juice
- 3 medium plum tomatoes, chopped
- 2 medium ripe avocados, peeled and chopped
- 1 medium red onion, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 cup finely chopped green pepper
- 1/2 cup minced fresh cilantro
- 1 pound frozen cooked salad shrimp, thawed and well drained
- Tortilla chips
In a large bowl, combine the first nine ingredients. Spread
into a 9-in. pie plate; top with shrimp. Chill until serving. Serve with
tortilla chips. Makes 10 servings.
4. Corn Salsa
Recipe from MexicanRecipe4Living.com
- 1 can black-eyed peas, drained
- 1 can corn, drained
- 2 to 4 green onions, sliced
- 5 medium tomatoes, chopped
- 1 to 2 avocados, chopped
- ¼ to ½ bunch cilantro, chopped
- 1 pkg. Good Seasons Italian Dressing (mix as directed)
In a bowl, combine all ingredients. Serve and enjoy.
5. Mexican Squash with Yogurt Dip
Recipe from Yummly.com
- 5 cups water
- ½ tsp salt
- 1 lb chayotes (about 4, seeded and cut lengthwise into 8
- 1 green bell pepper (roughly chopped to yield 1 cup)
- ½ avocado (pitted)
- ¼ tsp ground cumin
- ¾ cup nonfat yogurt (plain)
- ¼ cup low-fat mayonnaise
- ground black pepper
- In a medium saucepan, bring the water and salt to a boil
over medium-high heat. Add the squash and cook until tender, about 10 minutes.
Strain and set aside.
- For the dip: In a food processor, blend the bell pepper, avocado, ground
cumin, yogurt and mayonnaise until smooth, about one minute. Season with salt
and pepper, to taste.
- Transfer to a serving bowl and let stand for 10 minutes to thicken.
- Serve the dip with warm or room-temperature chayote squash.
Recipe from FoodNetwork.com
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, roughly chopped
- 2 15-ounce cans red kidney beans, drained and rinsed
- 2 teaspoons chili paste or your favorite hot sauce
- 1 cup shredded low-fat cheddar cheese
- 1 cup shredded sharp cheddar cheese
- 2 ripe avocados, preferably Hass
- Kosher salt
- 2 teaspoons fresh lemon juice
- 5 scallions, white and green parts, thinly sliced
- 3/4 cup fresh cilantro
- 1 jalapeno, stemmed and thinly sliced
- 1 1/2 cups plain nonfat yogurt, preferably Greek
- 2 cups finely shredded romaine
- Heat the oil in a skillet over medium heat. Add the
garlic, beans and chili paste and heat until fragrant, about three minutes.
Using a potato masher or fork, mash the beans. Remove from the heat, add two
tablespoons water and mash until somewhat smooth. Spread in a two-quart glass
- Scatter the cheese over the beans. Halve and pit the avocados; scoop out the
flesh into a bowl and mash with one teaspoon salt and the lemon juice. Spread
the avocado over the cheese.
- Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt
with the remaining scallions, cilantro and jalapeno in a blender or food
processor. Spread over the avocado. Top with the lettuce. Season the tomatoes
with another teaspoon salt and scatter over the lettuce. Top with the reserved
scallions, cilantro and jalapeno.