A Trio of Three Dips

by Jenn on May 19, 2009

in Dairy Free,Diabetic Friendly,Gluten Free,Snacks,Vegetarian

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I created three different dips to go with some corn tortilla chips to make a fun snack (or meal haha), or appetizer:

  1. Black bean and tomatillo dip
  2. Tomato and mango salsa
  3. Chile and cilantro guacamole

The three made a great trio together, and a very tasty snack!  I quickly toasted some whole corn tortilla chips with a little bit of sprinkled parm to use to dip them in, it was perfect!

Here are each of my dips:

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Black Bean and Tomatillo Dip

(inspired by the “black bean soup” from the Williams-Sonoma Bride & Groom Cookbook)

Ingredients:
1 can of black beans – drain but keep the liquid
1 small onion, chopped
2 sticks celery, chopped
1 tomatillo, chopped
1/4 cup mild green chiles (I used canned)
1 tbs. cumin
salt & pepper

Directions:
1. Add everything but the bean water into a pot, and heat on medium.  Add about half of the bean water.
2. Let come to a simmer, and simmer stirring occasionally for about 30 min.
3. Transfer to a food processor and pulse for a few seconds until smooth.

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Tomato and Mango Salsa

Ingredients:
3 stem tomatoes, deseeded, chopped
1 small onion, chopped
1 mango, chopped
1/2 bunch cliantro, chopped
2 cloves garlic, chopped
1/4 cup jalapeños, chopped
2 tbs. EVOO
1 tbs. red wine vinegar
salt & pepper

Directions:
1. Add everything to food processor and pulse to desired consistency.
2. Let sit in the fridge for at least half an hour to let the flavors come together

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Chile and Cilantro Guacamole

Ingredients:
1 avocado, sliced
1 tbs. squeezed lime juice
1 small onion, chopped
1/2  stem tomato, deseeded, chopped
2 cloves garlic, chopped
1/4 cup mild green chiles, chopped
1/4 cup cilantro, chopped
salt & pepper

Directions:
1. Add everything to food processor and pulse to desired consistency
2. Let sit in the fridge for at least half an hour to let the flavors come together

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Also submitted to – Mango & Tomato Turns 2 Recipe Contest

{ 11 comments… read them below or add one }

Carolyn May 19, 2009 at 10:42 pm

Yum they all look terrific!

Reply

littlebluehen May 20, 2009 at 6:35 am

Oooh, tasty. I cannot get enough Mexican lately, and this may make the rotation. They look good enough that I might toss the jar of salsa at my hubby (he would be happier).

Reply

Joelen May 20, 2009 at 3:19 pm

These dips look delicious and perfectly refreshing during the warmer months!

Reply

Ellie May 20, 2009 at 6:32 pm

Yum – these look delicious AND beautiful!

Reply

sara May 21, 2009 at 9:30 pm

These look AWESOME! I love chip dips but I haven’t made any in a really long time…I definitely need to change that and make these soon!!

Reply

idealpinkrose May 29, 2009 at 2:26 pm

Wow! Everything looks great! I may visit here often!

Reply

Faye May 29, 2009 at 2:54 pm

It looks wonderful!!!

Reply

Katherine May 29, 2009 at 3:48 pm

You are the BOMB…all three of these look delicious..YUM…I’m needing me some Mango’s..a tomatillo, some fresh tomatoes, an avocado and a lime…nope..already have the lime as we are on a home made cherry limeade kick

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Kellie May 30, 2009 at 12:40 am

ummm…the ingredients for the Chile and Cilantro Guacamole don’t include cilantro…

:)

just sayin..

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Diane- The WHOLE Gang August 16, 2009 at 3:49 pm

Wow, I’m coming over to eat at your house. I love Mexican meals. Thank you for sharing this on Friday Foodie Fix.

Reply

A-Man February 16, 2010 at 8:21 am

Nice photos. These dips look delicious.
Thank you for sharing the recipes.

Reply

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