Salsa Dip Recipes

Delve deep into Hot Guacamole,

Chipotle Bean Dip and Green Chiles with Cream Cheese

Salsa dip recipes make an attractive mouth watering dipping sauce for nachos and tortilla chips.

It will keep you going till Dinner time— when you just might want another bowl full of Hot Guacamole, Chipotle Bean Dip and Green Chiles with Cream Cheese.

So get out that molcajete and start by "pounding" this delicious...


Hot Guacamole

  • 2 red chiles, Serrano or Jalapeno, seeded and roughly chopped

  • 2 cloves of garlic, roughly chopped

  • 6 black peppercorns

  • 2 large ripe avocados

  • 2 Tbl olive oil

  • Juice of 1 lime

  • Kosher salt

  1. Pound the chiles, garlic and peppercorns in the molcajete until they become a paste.

  2. Peel and seed avocados, mashing them into the chile paste in the molcajete.

  3. Stir in the olive oil and lime juice. Salt to taste, cover and let stand at room temperature for 30 minutes before serving.

Note: If you are lucky enough to have a farmers market near by or even your own vegetable garden, adding chopped bell pepper, cucumber, radishes or jalapeno peppers will make the guacamole lighter, crunchier and more refreshing.

Cream Cheese and Green Chile Salsa Dip

Enjoy a snack of this Cream Cheese and Green Chile Salsa Dip recipes.

  • 1 to 2 jalapeños, canned or fresh, seeded and chopped.

  • ¼ cup blanched, slivered almonds

  • 12 oz cream cheese

  • 1 large clove garlic, mashed

  • ½ cup of Anaheim green chile paste or 1 small can green chiles

  • Milk or cream to thin the dip

  1. In a small skillet, saute the almonds in the oil until they are light brown, set aside

  2. In a bowl of a food processor, blend the cream cheese and garlic until smooth, thinning with the milk or cream as necessary.

  3. Add the almonds along with the oil they were sauteed in and the chilies paste.

  4. Process until smooth, stopping at least once to scrape down the bottom and sides of the processor bowl.

  5. Serve at room temperature with tortilla chips or sticks of raw jicama.

    Chipotle Bean Dip Salsa Recipes

    The spicy kick of Chipotles gives ordinary salsa dip recipes an infusion of smoky sweet fiery flavor you just can´t get any where else. Be sure to serve the dip warm.

    Serve with lots of warm tortilla chips.

    • 2 Tablespoon olive oil

    • ½ onion, chopped

    • 2 cups boiled pinto beans, homemade or canned, with about ½ cup of their liquid.

    • ¼ teaspoon coarsely ground black pepper

    • 2 to 6 canned Chipotle chiles in Adobo sauce

    • ¼ to ½ cup sour cream

    • Kosher Salt to taste

    1. Heat the olive oil in a small skillet, then add the onion, cover the pan and allow the onion to cook over very low heat for about 5 minutes.

    2. Remove the cover, raise the heat to medium and cook until the onion begins to brown, stirring occasionally to avoid scorching.

    3. Remove the pan from the heat and allow the onion to cool.

    4. Place the onion and its oil in a food processor, add all the remaining dip ingredients and puree to an almost smooth texture.

    5. Salt to taste and add more bean liquid or sour cream and process until you reach the consistency you want.

    6. Return the dip to the same skillet you cooked the onion in and heat through.

    Be sure to have plenty of chips for dipping on hand.

    You like it hot?

Here´s a fast salsa dip recipe idea.

Chopped Avocado, Serrano chiles and chopped green onions and lime juice and a little olive oil and mash in your molcajete to your desired texture.

Do you have a favorite Salsa Dip Recipes? Intriqued?
We would love to add it to our collection.

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Delicious Perfection.