Dozens of dips to deck out your chips.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
A simple and easy guacamole for any occasion.
Creamy, tangy, gooey vegan nacho sauce that's perfect for dripping, dipping, or just eating with a spoon.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
Roasting your standard salsa ingredients lends more intensity to the tomatoes.
Poblanos and serranos pack serious heat in this sour cream-spiked tomatillo salsa.
Use it sparingly anywhere you want a bit of brain-melting heat.
A basic salsa verde made with simmered tomatillos and cilantro.
Smoky, fruity, and fiery.
A meaty dip best served with tortillas soft or crisp.
All the spicy, earthy, beefy flavor of a ground beef taco, smothered in gooey cheese.
American cheese and Monterey Jack make a smooth base for the fruity heat of roasted poblanos.
Adding ketchup, citrus, and spice transforms store-bought salsa into the perfect accompaniment for fries, tater tots, and taquitos.
Any recipe with a whole head of garlic in it is sure to separate out the fearful from the fearless. Serve this and you'll find out who has both the guts and the glory.
This stringy cheese and peppery melt is a great way to use up leftover tortillas.
Charring the vegetables adds a smoky edge that complements their natural sweetness.
Sick of tomatoes but still craving salsa? This sweet and tangy orange-tomatillo salsa will do you just right.
Chorizo and mushrooms give this queso a great earthy and spicy flavor.
The flavors of Maryland and Mexico meet in this Old Bay-inflected variation garnished with jumbo lump crab meat.
Cocoa, sweet ancho, smoky chipotle, and toasty fried almonds combine for a thick puréed salsa with an earthy-sweet flavor.
Get your guacamole and salsa verde fix all at once.
Soy sauce and sesame amp up the umami factor in this edamame-studded guac, while shiso leaf provides a minty herbal note.
Charred tomatoes are mixed with lemon, black pepper, and Worcestershire sauce, plus fresh chile de arbol.
Think everything should come with a drizzle of Sriracha on top? This twist on the classic will be right up your alley.
Quick-pickled red onions and sweet fresh peaches balance the heat of serrano chilies in this bold, tangy, vibrant mix.
Cubes of jicama and mango deliver crunch and sweetness to the smooth and creamy classic.
Fermented chili bean paste gives traditional guac a boost of spicy, salty, tangy flavor.
Beans, corn, and scallions add extra texture to the standard avocado mash.
Toasted pepitas and orange zest make for a crunchy and aromatic variation that packs a bold, spicy powerful punch.
Pico de gallo meets guacamole in this tangy-sweet, ultra-light dip.
Bacon and blue cheese bring smoke and funk to the table.
Roasted garlic and toasted nuts temper the bold flavor of this habanero- and orange juice-spiked dip.