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Tex Mex - chips & Dips

Here , Today I have put together a bunch of Our “ All-time favourite family Dips “

With the availability of all these herbs , Fruits & vegetables in abundance and all coming in fresh from our backyard farm. Must say , we are blessed to be still going strong in the peak of summer with all the heat from the scorching sun whole day .

All the Five dips here are easy to make , and believe me , from all my experience sharing here with you , one never can have enough of these ready & available in your fridge !!! We not only love snacking on these at our cocktails diner or while entertaining guests & family but add these to my lunch salads so -

I get them made very often, as

I also land up adding these dips as dressings / toppings to my lunch salads  or add them to my breakfast eggs !

1. Mango Jalapeño Salsa

A seasonal must have during the mango season- 

personally It’s only me who avoids this one in the Family as I don’t eat Mangoes .. 

The below recipe can be made in two ways - Non cooked - Just chop the mangoes , tomatoes , red chilli , jalapeño pepper ,

Mix together in a bowl , season with cumin powder , salt , pepper & a dash of sugar ( optional ) squeeze some lime juice , garnish with fresh Coriander leaves & sliced/ chopped black olives , leave in for a hour refrigerated to let the flavours infuse ...

as per the picture on top .


Roasted & cooked as per the instructions below . You can blended the cooked mix to a semi smooth or chunky texture .

cooked it has a longer life refrigerated (almost a week) as a sauce / dip when cooked .


* 3 medium sized tomatoes

* 2 Serrano or fat green chillies  

* 1 red bell pepper( optional ) 

* or Fresh red chilli 

* 2 jalapeno peppers

* 1 medium sized mango peeled and chopped (choose a mango not overly ripe but just ready & tart )

* 3 tablespoons fresh chopped coriander leaves 

* 1/2 tsp roasted cumin powder 

* 1 teaspoon olive oil

* Salt & pepper to taste

Method -: instructions

* Preheat oven @ 180 C 

* Slice tomatoes in half and set them onto a lightly oiled baking sheet.

* Remove stems from chilli’s  and jalapenos and slice in half lengthwise. Set them onto the baking sheet.

* Stem and de-seed the bell peppers. Slice into quarters lengthwise and set on the baking sheet.

* roast on medium shelf (not too close to the heat element )  for 15 minutes.

* Heat a pan to medium heat. Add olive oil and chopped mango.

* Remove chilli  and continue to roast the tomatoes another 5-10 minutes or until skins have greatly loosened.

* Remove from heat and allow to cool.

* While the other ingredients are roasting sauté the mango in a bit of oil for about 6-8 minutes or until mango starts to brown slightly.

* Transfer to a food processor.

* Peal skins from tomatoes, jalapeños and bell peppers and add to a food processor.

* Add the Roasted chilli , coriander and salt to taste. Process until smooth.

* Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to infuse . 

* Or you can enjoy the salsa right away.


This dip is An all time favourite in our household - A delicious to gorge on with crudités, nachos and tortillas:-


2 large ripe Avocados

1 Tbsp lemon juice

1 Tsp onion chopped fine 

1 cloves of garlic crushed (Optional)

A dash of Tabasco Sauce

1 Tsp fresh Coriander leaves (Chopped) 

Sea Salt

½ chopped Tomato (Optional)


Cut the Avocado in half, remove stone 

Scoop flesh into a bowl and mash well and mix.               

Mix the lemon juice, onion, garlic, Tabasco sauce, cilantro, tomato and salt.

3. Corn salsa

This dip makes an excellent accompaniment to a load of food 

I personally love it added to my chopped chicken salads - with a big Topping of a dollop of guacamole & sour cream 

Also very popular to use it in - Tortilla burrito,enchiladas Taco stuffing ,burrito bowls -


* 1 can beans drained and rinsed/ 1 cup Rajma beans ( soaked overnight & boiled to well cooked ) (Optional )

* 1 can canned corn drained/ or 1 cup fresh  or frozen American sweet corn - blanched . 

* 1/2 medium red onion chopped fine 

* 3 jalapenos seeded and chopped 

* 1/3 cup chopped fresh coriander leaves 

* 1/4 cup lime juice

* 1/4 cup extra virgin olive oil

* 1/2 tsp. salt

* 1/2 tsp. cumin powder

Method -:

*  Place all of the salsa ingredients into a medium mixing bowl and give it a good stir. Taste, and adjust the seasonings to your preference, if necessary.

* Serve with crunchy tortilla chips as a tasty dip. Or serve on top of tacos, salads, mix with chopped grilled chicken as a chicken  salad burritos, 

* It’s fantastic every which way!

4. Tomato Salsa

Can never have enough of this in my refrigerator!!


* 1/2 kg Blanched Tomatoes

* 3 cloves garlic, peeled

* 3-6 green chiles- chopped 

* 1 bunch fresh coriander leaves ( 1-cup ) 

* 1 cup diced white onion

* 1 jalapeno, stem removed (and seeded, if you want less heat)

* 1 teaspoon ground cumin

* 1 teaspoon salt

* 1/2 tsp black pepper 

* 1 teaspoonsugar (optional)


* Pulse all ingredients together in a food processor  until roughly chopped , or your desired consistency is reached. Season with additional salt and pepper if needed.

* Serve immediately, or refrigerate in a tight container for up to 3 days.

5. Cheesy Mexican Dip 

This queso dip is so smooth and creamy and it's made with  cheese .

It is a creamy delicious Mexican cheese dip. 

So what's Queso ? 

Queso means “cheese” in Spanish 

Just top this dip with pico de gallo or a scoop of guacamole served with  tortilla chips / Nacho . 


* 2 tablespoons butter

* 1 medium onion finely chopped

* 1 medium jalapeno /green chilli / fresh red chilli - minced

* 2 cloves garlic minced

* ½ teaspoon onion powder

* 12 ounces (  non sweet ) evaporated milk

* 8 ounces cream cheese

* 8 ounces shredded cheddar

* 4 ounces shredded monterey jack

* 1/4 cup milk 

* salt to taste  -  

Method :- 

* Melt the butter in a skillet over medium heat.

* Stir in the onion ,garlic and jalapeño /green /red chilli  and cook for 3-5 minutes, or until vegetables have softened.

* Add the garlic,and onion powder and cook for 30 seconds more.

* Add the evaporated milk and cream cheese to the pan and cook, stirring constantly, over medium heat until the cream cheese has melted, about 5 minutes.

* Reduce heat to low and add the shredded cheese a handful at a time, whisking constantly, until all of the cheese has been added and the sauce is smooth and creamy.

* Add additional milk as desired to reach the consistency you prefer. Season with salt to taste.

* Top with pico de gallo & serve it with Nacho chips !

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