In celebration of Cinco de Mayo we thought we would share some of our favorite dips! Whether you need something quick to throw together for a party or you just feel like making a small bowl for yourself one night and watching Netflixs (yeah—I said it!) here are some delicious recipes to get you going.
No Fuss Guacamole, makes 2-3 cups.
Needed: 2 ripe avocados, 3 tablespoons diced onion (love red but any onion variety is great), 3-4 tablespoons chopped cilantro, juice from half a lime, 1/2 tablespoon fine grain sea salt and (optional) one small diced jalapeno (seeds and veins removed).
Mash up your avocados. I like to do this with a fork and just keep on mashing until I have a nice green paste. :) Add all other ingredients, and leave one of the avocado seeds in to help the guacamole stay fresh longer.Don't like guacamole? What about trying out strawberry salsa? It's a slightly sweeter version of the classic tomato variety. Here's what to do...
Strawberry Salsa, makes about 3 cups.
Needed: 2 cups finely chopped strawberries, 1/3 cup finely chopped white or yellow onion, 1/4 cup finely chopped cilantro, 1 teaspoon fine grain sea salt, Juice from 1 lime, a pinch of garlic salt and pepper. (You could add a finely chopped jalapeño or other pepper to this if you are feeling spicy.)
Once you've finely chopped pretty much everything you are nearly done—easy, huh? Combine everything, squeeze on the lime juice and add your seasoning. I like to let this set and mingle for an hour or more; letting the flavors blend together.This last one might be my all time favorite: Mango salsa! This dip combines the savory and sweet using both tomatoes and mangoes. And if you can't find ripe mangoes feel free to try peaches instead.
Mango salsa, makes 5-6 cups.
Needed: 2-3 ripe mangoes, 2-3 large tomatoes, 1/2 a large yellow onion, 1/3 cup + cilantro and salt to taste
Finely chop up the mangoes, tomatoes and onion. Set aside a handful or two of the chopped mango for garnish at the end, put everything else in a food processor (or good blender). Add the cilantro (reserve a bit for garnish if you like) and 1/2 teaspoon of salt to start. Pulse until well blended but not totally liquefied. Taste and add more salt as you like. Pour in a bowl and garnish with the remaining mango and cilantro.
Have a happy and safe Cinco de Mayo everyone! xo. emma