A Trio of Three Dips

by Jenn on May 19, 2009

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


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)

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

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

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

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

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

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


Carolyn May 19, 2009 at 10:42 pm

Yum they all look terrific!

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).

Joelen May 20, 2009 at 3:19 pm

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

Ellie May 20, 2009 at 6:32 pm

Yum – these look delicious AND beautiful!

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!!

idealpinkrose May 29, 2009 at 2:26 pm

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

Faye May 29, 2009 at 2:54 pm

It looks wonderful!!!

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

Kellie May 30, 2009 at 12:40 am

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


just sayin..

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.

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

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

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