Creamy Mexican Salsa Recipes

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CREAMY SALSA DIP



Creamy Salsa Dip image

Just 4 ingredients and 10 minutes are all you need to whip up this creamy dip.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 14

Number Of Ingredients 5

1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
3/4 cup chipotle salsa or Old El Paso™ Thick 'n Chunky salsa
1/4 cup lightly packed chopped fresh cilantro
8 oz round tortilla chips or crackers

Steps:

  • In small bowl, mix all ingredients except tortilla chips.
  • Serve immediately with tortilla chips, or cover and refrigerate 1 to 2 hours to blend flavors.

Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (2 tablespoons dip and 6 tortilla chips), Sodium 230 mg, Sugar 1 g, TransFat 0 g

MEXICAN SALSA II



Mexican Salsa II image

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Provided by Sabrina

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 30m

Yield 24

Number Of Ingredients 6

5 roma (plum) tomatoes
3 serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

Steps:

  • Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
  • Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g

CREAMY MEXICAN GREEN SALSA/DIP



Creamy Mexican Green Salsa/Dip image

FAST AND EASY to Make! This is a nutritious spread, and can be used as a dip for "Platanos Fritos" and vege sticks, "Fajitas", lacing sushi rolls, atop veggie burgers, or in any lettuce wrap. To reduce inflammatory responses we have taken out the tomatillos, but feel free to add them in if you are not following Anti-Infammatory dietary guidelines. This is the fastest Mexican Green Salsa recipe ever, it's raw, and keeps well for weeks in a good airtight glass container. Make a big batch if you and your family like it. Use a little more water for a thinner salsa, but slowly-the avocado gives it a nice texture lost with too much water... I usually use less than a cup of water to use as a dip for "Platanos Fritos", and lace my sushi with it. Add the WOW factor by sprinkling a little cayenne pepper on top when serving as a topping to veggie burgers or decorating sushi as you would spicy mayo.

Provided by DETOXwithTARA

Categories     Sauces

Time 7m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 7

1 avocado
1 chili serrano peppers or 1 jalapeno
1/2 lemon juice
2 garlic cloves
1 teaspoon salt
1/2 cup water
cilantro, handful

Steps:

  • Cut stem part off of chili serrano or jalapeno. If using tomatillos, peel off outer brown leaf like skin and stem. Trim tips of cilantro. I use frozen garlic to make this even a faster recipe, feel free to use fresh garlic.
  • Pour in water to blender, add in cilantro and then rest of ingredients. We like garlic so I use 2 cloves -- you may want to start with one clove and taste before adding the second! Blend on high until smooth. DONE!

CREAMY MEXICAN SALSA



Creamy Mexican Salsa image

I don't recall the history of this salsa recipe. But it's one of those childhood moments in which I have specific memories of this spread or dip always being included on the buffet table at the parties my mom and dad hosted in our home. There was never any left, and everyone seemed to enjoy it. It's great with tortilla chips, dry crackers (especially a zesty herb cracker), fresh vegetables and deli snack breads.

Provided by Northwestgal

Categories     Spreads

Time 10m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4

16 ounces sour cream
1 1/2 cups shredded sharp cheddar cheese
1/2 cup salsa
1 avocado, peeled and diced

Steps:

  • In a medium size bowl, mixall of the ingredients together until the mixture is smooth and the ingredients are well blended.
  • Cover the bowl, and chill until ready to serve.
  • Serve with crisp tortilla chips, dry herbed crackers, fresh sliced vegetables, or an assortment of deli snack breads.

Nutrition Facts : Calories 245.4, Fat 22.5, SaturatedFat 11.9, Cholesterol 53.3, Sodium 278.3, Carbohydrate 5.2, Fiber 1.9, Sugar 2.9, Protein 7.3

CREAMY MEXICAN SALSA



Creamy Mexican Salsa image

I don't recall the history of this salsa recipe. But it's one of those moments when I have specific memories from my childhood of this always being included on the buffet table at the parties my mom and dad hosted in our home. There was never any left, and everyone always enjoyed it. It's great with tortilla chips, dry crackers...

Provided by Vickie Parks

Categories     Dips

Time 10m

Number Of Ingredients 4

16 oz low-fat sour cream
1 1/2 c shredded sharp cheddar cheese
1/2 c salsa
1 medium avocado, peeled and diced

Steps:

  • 1. In a medium size bowl, stir together the sour cream, cheese and salsa until mixture is smooth. Gently fold in avocado until well blended.
  • 2. Cover the bowl, and chill until ready to serve.
  • 3. Serve with crisp tortilla chips, dry herbed crackers, fresh sliced vegetables, or an assortment of deli snack breads.

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