Fiesta Salsas and Dips

Recipe: Cast-Iron Salsa

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: Spicy Queso Dip

We love the spiciness of this queso, but if you like a milder dip, prepare it with a regular pasteurized cheese product.

Recipe: Chipotle Sour Cream

This sour cream won't cut through the spice! Seasoned with chipotle peppers, this recipe will give your Mexican recipes just enough kick.

Recipe: Mole Barbecue Sauce

Mole Barbecue Sauce is the perfect accompaniment to any Mexican dish. Top on your favorite tostadas, enchiladas, or tacos for a delicious meal.

Recipe:  Layered Lima Bean 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: Dressed-up Salsa

Save time by picking up gourmet salsa in a jar and adding a couple quick ingredients for fresh, homemade taste.

Recipe: Fresh Salsa

Serve this delicious salsa with chips to munch on before—and during—the main meal.

Recipe:  Colby-Pepper Jack Cheese Dip

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:  Guacamole

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:  Layered Spicy Black Bean Dip

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:  Fiesta Dip

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:  Bacon-and-Greens Salsa

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:  Red Pepper-Black-eyed Pea 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:  Chile-Cheese Spread

Make this zesty starter up to three days ahead. Leftovers are great for making sandwiches.

Recipe:  Southwest White Bean Spread

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: Dixie Caviar Cups

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: Spicy White Cheese Dip

This made-from-scratch dip gets its kick from canned diced tomatoes and green chiles.

Recipe: Mango Salsa
Recipe: Pico de Gallo
Recipe: Guacamole

The sweet heat of Mango Salsa, creamy Guacamole, and zesty Pico de Gallo create a flavorsome dipping trio.

Recipe:  Tennessee Caviar

Instead of fish eggs, this Southern version of caviar features down-home veggies. Make it a day ahead for the best flavor.