A Trio of Three Dips

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:

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.

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

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

Also submitted to – Mango & Tomato Turns 2 Recipe Contest