Fiesta Salsas and Dips
Get your party started with our best Mexican and Southwestern salsa, cheese dip, bean dip, and guacamole recipes.
Mole Barbecue Sauce is the perfect accompaniment to any Mexican dish. Top on your favorite tostadas, enchiladas, or tacos for a delicious meal.
- Recipe: Mole Barbecue Sauce
Make this spicy Mexican dip your go-to dip for tailgate parties. Just layer cream cheese, black bean dip and shredded cheese and top with your choice of onions, olives, and tomatoes.
- Recipe: Layered Spicy Black Bean Dip
We love the spiciness of this queso, but if you like a milder dip, prepare it with a regular pasteurized cheese product.
Recipe: Spicy Queso Dip
A hearty serving of Layered Lima Bean Dip clocks in at only 172 calories. Top lightly with shredded cheese and bacon. You’ll be surprised at how fast it will disappear.
- Recipe: Layered Lima Bean Dip
This sour cream won't cut through the spice! Seasoned with chipotle peppers, this recipe will give your Mexican recipes just enough kick.
- Recipe: Chipotle Sour Cream
Save time by picking up gourmet salsa in a jar and adding a couple quick ingredients for fresh, homemade taste.
- Recipe: Dressed-up Salsa
Serve this delicious salsa with chips to munch on before—and during—the main meal.
Recipe: Fresh Salsa
Spice things up with Colby-Pepper Jack Cheese Dip, a twist on creamy chicken enchiladas. You can make ahead and keep warm in a fondue pot or mini slow cooker the day of your party.
- Recipe: Colby-Pepper Jack Cheese Dip
Instead of fish eggs, this Southern version of caviar features down-home veggies. Make it a day ahead for the best flavor.
- Recipe: Tennessee Caviar
This zesty dip proves you can stay on your diet and still enjoy the party. Blend seven ingredients in a food processor (or blender), chill for one hour, and you’ve got a cool creamy party dip. Serve with zucchini and squash slices.
- Recipe: Fiesta Dip
This classic salsa gets a decidedly Southern spin by adding bacon and greens. We loved it over cream cheese (a great idea for leftovers). You can prepare the recipe up to a day ahead―just reheat before serving.
- Recipe: Bacon-and-Greens Salsa
Red Pepper-Black-eyed Pea Salsa is terrific with your favorite tortilla chips. It’s also a tasty, good-for-you topping to spoon over grilled chicken or fish.
- Recipe: Red Pepper-Black-eyed Pea Salsa
Make this zesty starter up to three days ahead. Leftovers are great for making sandwiches.
- Recipe: Chile-Cheese Spread
This recipe contains all the essential guacamole ingredients -- Fresh avocado, lime juice, onions, chiles, garlic, tomatoes, and cilantro. Once you’ve made the classic version once or twice, mix and match ingredients to create your own delicious combination.
- Recipe: Guacamole
Southwest White Bean Spread uses a can of great Northern beans for its extra creamy texture. For a healthy option try this dip with seasoned baked pita chips, sliced cucumbers, and olives.
- Recipe: Southwest White Bean Spread
For a more casual presentation, place black-eyed pea mixture in a bowl, garnish with sour cream, and serve with scoop-style tortilla chips.
- Recipe: Dixie Caviar Cups
This made-from-scratch dip gets its kick from canned diced tomatoes and green chiles.
- Recipe: Spicy White Cheese Dip
Turn your skillet into a Mexican comal, aka griddle, by slowly charring onions, garlic, and peppers in a dry skillet. We like to use this traditional dry char technique because it coaxes sweet, earthy flavors from the vegetables and gives them just a hint of smokiness.
Recipe: Cast-Iron Salsa