Savory Meets Sweet in Two Fresh Dips
This summer, liven up your favorite salsa and guacamole by adding some sweetness. The two recipes below incorporate all of the traditional flavors we love in salsa and guacamole, such as cilantro, lime, jalapeño and garlic, and bring in fresh fruit for a twist. Pineapple and mango add interest and give the dips a sweet-heat flavor.
Salsa and guacamole are great for summer because they don’t require heating up the oven. Also, you can prepare them ahead of time, so when party time comes, you won’t be stuck in the kitchen making appetizers. Just make sure to cover the guacamole tightly with plastic wrap, pressing it against the top of the dip to prevent fresh avocados from turning brown. These dips are fit for entertaining a crowd because they also provide delicious options for vegetarians.
Another summertime plus: These recipes are bikini-figure friendly! Packed with fresh fruit and vegetables and brought together with small amounts of olive oil and sour cream or Greek yogurt, cool snacks for hot days.
Fresh Fruit Salsa
Yield: 5 cups
Serving Size: 8-10 people
3 large tomatoes, stemmed and diced small
1 medium red onion, diced small
1 mango, diced small
½ pineapple, diced small
1½ jalapeños, seeds removed, diced small
4 cloves garlic, minced
1 bunch cilantro leaves, chopped
3 limes, juiced
2 tablespoons olive oil
1 tablespoon kosher salt
Combine tomato, onion, mango, pineapple, jalapeño, garlic and cilantro in a bowl. Add lime juice, olive oil and salt, and toss to combine. Serve with Food Should Taste Good Sweet Potato, Multigrain or Cantina tortilla chips.
Black Bean-Pineapple Guacamole
Yield: 4 cups
Serving Size: 10 people
2 avocados, peeled, seeded and mashed
¼ cup salsa (green or red)
1 tablespoon sour cream or Greek yogurt
½ cup black beans, drained and rinsed
½ cup canned, crushed pineapple, drained
1 jalapeño pepper, seeded and finely chopped
3 tablespoons white onion, finely chopped
3 tablespoons tomato, seeded and finely chopped
2 tablespoons cilantro, finely chopped
1 tablespoon garlic, minced
1 tablespoon fresh lime juice
¼ teaspoon taco seasoning mix
¼ teaspoon salt
¼ teaspoon cumin
In a large bowl, mash avocado and combine with salsa and sour cream. Add black beans, pineapple, jalapeño, onion, tomato, cilantro, garlic, lime juice, taco seasoning, salt and cumin; stir until combined. Cover bowl with plastic wrap and let sit in fridge at least 1 hour to develop flavor. Serve with Food Should Taste Good Multigrain, Blue Corn or Jalapeño tortilla chips.
When picking up your ingredients in the market, grab a bag or two of Food Should Taste Good tortilla chips to serve alongside your fresh dips. Food Should Taste Good chips are made from non-GMO ingredients, are gluten and cholesterol free, have zero grams of trans fat and are certified kosher, while many varieties are also certified vegan. Visit foodshouldtastegood.com for more recipes like these and see a list of nationwide tasting events occurring throughout the summer and fall.This is a paid partnership between Food Should Taste Good and Philadelphia Magazine's City/Studio