Easy, fresh, and flavorful summer dips that are perfect for summer hosting
Something that deserves a spot in every recipe box? Tried and true guacamole and salsa recipes. The longstanding staples are truly some of the best summer dip recipes! If you don’t already have your go-to recipes, allow me to introduce you to mine. My fresh Guacamole and delicious Black Bean Corn Salsa! These fresh recipes couldn’t be easier or more delicious. Hence why they’re both permanent staples on my summer hosting menu!
In my opinion, the best summer dip recipesare those that are made in just a few steps with fresh, simple ingredients. Especially when it comes to summer hosting, it’s nice to have a few zero-fuss recipes like these in your back pocket. My creamy take on traditional guacamole pairs so well with the unique and zesty black bean corn salsa. The duo is easy to make, easy to enjoy, and always a certified crowd-pleaser. Grab a serving dish and your favorite tortilla chips… let’s get started!
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Fresh and Creamy Guacamole
Guacamole is one of the best summer dip recipes. I fell in love with the delicious dip in my 30s at a local Tex Mex restaurant, and set out to recreate and refine those fabulous flavors from my own kitchen. After trial, error, and lots of avocado, I created what I believe is the best homemade guacamole. My secret? Add an element of silky creaminess with a bit of sour cream (untraditional but a great addition). This simple and flavorful guacamole recipe has been a hit at countless gatherings and taco nights, and I know it will be for you as well!
Fresh and Creamy Guacamole
Ingredients
- 2 large avocados, peeled and pitted
- 1 tsp. sour cream
- 1 plum (Roma) tomato, seeded and chopped
- 1 jalapeño pepper, ribs and seeds removed, minced
- 2 cloves garlic, minced
- ¼ cup finely chopped red onion
- 1 Tbsp. chopped fresh cilantro
- 2 Tbsp. freshly squeezed lime juice
Instructions
- In a large bowl, mash avocados. Stir in sour cream. Gently fold in tomatoes, jalapeños, garlic, onion, cilantro and lime juice.
- Season to taste with salt and pepper. Serve immediately.
Notes
- Short on prep time? Substitute ½ cup fresh pico de gallo for the tomatoes, jalapeños, garlic, red onion and cilantro. If you prefer, instead of mixing in the avocado, serve on top.
- I enjoy making and serving guacamole in a molcajete, the traditional Mexican version of a mortar and pestle.
- Substitute non-fat, plain Greek yogurt for the sour cream if preferred.
- For added flavor, season to taste with chili powder or cumin.
Black Bean Corn Salsa
While you can never go wrong with traditional salsa, this Black Bean Corn Salsa recipe always makes for a deliciously unexpected taco night twist. Made with black beans and a handful of vibrant veggies, this salsa is fresh, versatile and perfectly paired with my above guacamole recipe! Whether you’re serving it as a salad, a dip, or as a vibrant taco topping, this recipe is an easy and impressive addition to your summer hosting menu.
Black Bean and Corn Salsa
Ingredients
- 1 tomato, seeded and diced
- 1 jalepeño pepper, seeded and minced
- 1 can (14 oz.) black beans, drained and rinsed
- 1 cup cooked fresh or frozen corn kernels, thawed if frozed
- ¼ cup thinly sliced green onion
- ¼ cup chopped Fresh cilantro
- 1 Tbsp. freshly squeezed lime juice
- Kosher Salt & Freshly Ground Black Pepper
Instructions
- In a large bowl, combine tomato, jalapeno pepper, beans, corn, green onion and cilantro. Add lime juice and toss to coat.
- Season to taste with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Add 2 jalapeño peppers for added spice.
- For a charred flavor opt for roasted corn, cut right off the cob.
- Add this to a taco salad, on top of quesadillas, paired with tortilla chips, etc.!
