1,717 dipping recipes

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

Tropical fruit and black bean salsa with diced mango, pineapple, papaya, red onion, and jalapeño. A fresh, no-cook salsa that's sweet, spicy, and colorful.

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Tex-Mex salsa verde thickened with toasted pumpkin seeds and a quick roux, built on green chilies, parsley and chicken broth. A cooked green sauce for enchiladas, eggs and chips inspired by the El Chico restaurant chain.

Smooth blended cocktail salsa with Roma tomatoes, chipotle salsa, fresh lime juice, brown sugar, and hot sauce. A smoky, tangy dip that purees in minutes and serves cold.

Grilled chicken and pineapple kabobs brushed with soy sauce, served with a curried orange marmalade yogurt dip. A tropical-meets-Indian skewer dinner ready in 30 minutes.

Zesty black bean and olive dip layered over cream cheese with chopped hard-boiled eggs, lime juice, cumin, and crushed red pepper. A no-cook party appetizer that serves 12.

A simple and delicious recipe that can be served with pasta, polenta or as a soup!

Try this Black Bean Hummus recipe. It is easy to make and will and is served best with pita chips.

Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.

Ninfa's green sauce is the legendary Houston Tex-Mex table dip: simmered green tomatoes, tomatillos, and jalapeños puréed with avocado, cilantro, sour cream, and garlic. Pale jade, creamy, dangerously dippable.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Five-ingredient baked chicken slathered in French onion dip and topped with buttery crushed crackers. The ultimate retro casserole-aisle dinner with a crisp golden crust.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Easy salsa verde with canned tomatillos, fresh cilantro, serrano chiles, onion, and garlic. Seven ingredients, no cooking, ready in 20 minutes. Vegan, gluten-free, naturally low-calorie.