Mexican Dip Trio Recipe

Name: Mexican Dip Trio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 ounces, fluid Canned Diced Tomatoes; 1 Lime, Juiced; 1 clove Garlic; 1 piece Onion, About 2 Inches (See Note); 1 whole Jalapeno, Seeded If You're Sensitive To Heat; 1/2 teaspoons Each, Chili Powder And Cumin; Salt And Cayenne Pepper To Taste; 1 Tablespoon Olive Oil; 2 Tablespoons Cilantro Leaves (optional); 8 whole Fresh Tomatillos, Husks Removed And Rinsed; 1 whole Serrano Or Jalapeno Pepper, Stem Removed; 1 clove Garlic, Peeled; 1/2 whole Small Onion (See Note); 1/4 cups Fresh Cilantro Leaves; 1 teaspoon Honey; 1 Tablespoon Olive Oil; Salt To Taste; 28 ounces, fluid Canned Pinto Beans, Lightly Drained; 1 whole Jalapeno, Halved And Seeded If You'd Like; 1 clove Unpeeled Garlic; 1 whole Small Onion, Peeled And Halved (See Note); 1 whole Lime, Zested; ⅓ cups Olive Oil; 1/2 teaspoons Cumin; Salt To Taste; Tortilla Chips For Serving

Servings: persons

28 ounces, fluid Canned Diced Tomatoes
1 Lime, Juiced
1 clove Garlic
1 piece Onion, About 2 Inches (See Note)
1 whole Jalapeno, Seeded If You're Sensitive To Heat
1/2 teaspoons Each, Chili Powder And Cumin
Salt And Cayenne Pepper To Taste
1 Tablespoon Olive Oil
2 Tablespoons Cilantro Leaves (optional)
8 whole Fresh Tomatillos, Husks Removed And Rinsed
1 whole Serrano Or Jalapeno Pepper, Stem Removed
1 clove Garlic, Peeled
1/2 whole Small Onion (See Note)
1/4 cups Fresh Cilantro Leaves
1 teaspoon Honey
1 Tablespoon Olive Oil
Salt To Taste
28 ounces, fluid Canned Pinto Beans, Lightly Drained
1 whole Jalapeno, Halved And Seeded If You'd Like
1 clove Unpeeled Garlic
1 whole Small Onion, Peeled And Halved (See Note)
1 whole Lime, Zested
⅓ cups Olive Oil
1/2 teaspoons Cumin
Salt To Taste
Tortilla Chips For Serving

1
For the red salsa: Ccombine all the ingredients in a food processor or blender, then taste and adjust seasonings to your liking.
2
If using cilantro, start with about 1 tablespoon fresh leaves and add from there to your taste.
3
For the salsa verde and hummus: Preheat the broiler to high and place the tomatillos, onion, garlic, and jalapenos on a baking sheet lined with parchment paper.
4
Broil on both sides until charred and juicy.
5
Add the salsa verde ingredients with any accumulated juices to the food processor, then pulse, taste, and set aside.
6
Add the refried bean hummus ingredients to the empty food processor, pulse, taste, and set aside.
7
Enjoy one or three dips all together!
8
Notes: I make these all together, but of course you could make them one at a time!
9
For all three of these dips, 1 medium onion is fine: 1/2 for the hummus, 1 small chunk for the red salsa, and the rest (a little more than 1/4) for the salsa verde.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 28 ounces, fluid Canned Diced Tomatoes, 1 Lime, Juiced, 1 clove Garlic, 1 piece Onion, About 2 Inches (See Note), and more.

Yes, Mexican Dip Trio falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Dip Trio

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