5 Fabulous and Versatile Dips Perfect for Summer

5-Minute Salsa

This medium-heat salsa comes together in a matter of minutes and combines fresh ingredients with canned staples. While an obvious choice for tortilla chips and tacos, it’s also a bright addition to scrambled eggs, cottage cheese or avocado toast. This is my own recipe, which purposely makes a lot. I served it at a Cinco de Mayo party I once catered for an NFL player. His wife told me their guests said the salsa was “so good they wanted to drink it.”

Serves 8-10

• 4 10-ounce cans diced tomatoes mixed with green chilies (I use Rotel)
• 1 8-ounce can tomato sauce (plain)
• 1 bunch cilantro
• 3 scallions or 1/2 of a large white onion
• 1 jalapeño
• 1 clove garlic
• Juice of 1 lime

Roughly chop the fresh ingredients. Then, in a large mixing bowl, add the Rotel, tomato sauce and lime juice. Blend thoroughly with a hand emulsifier. You can enjoy immediately or make a day ahead to let the flavors settle in. Keep refrigerated. Good for one week.

Grillo’s Viral Pickle Dip

Grillo’s pickle dip has become a viral TikTok sensation and for good reason. I’m a big fan of the way their pickles are packaged with fresh dill and garlic. Feel free to use whatever brand you like — I also veer toward Mt. Olive, Claussen and Vlasic. It’s been on my must-try list for a while and this is my own take on it. For a zesty twist, add it to burgers or hot dogs. I recently added it to a BLT in place of mayonnaise — incredible.

Serves 8-10

• 1 32-ounce container Grillo’s pickles, finely chopped (reserve the juice)
• 8 ounces whipped cream cheese
• 1 cup sour cream
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup crispy bacon, crumbled
• 1 bunch scallions (green onions), chopped
• 1 jalapeño pepper, finely chopped
• 1/2 of 1 ranch seasoning packet
• 2 tablespoons of your favorite hot sauce

In a medium bowl or standing mixer with paddle attachment, combine the cream cheese and sour cream. Add the remaining ingredients and mix until thoroughly combined. Serve with potato chips or crackers.

Whipped Feta with Roasted Balsamic Strawberries

I stumbled upon this recipe from Walder Wellness while looking for something healthy-ish to serve my friends for a girls’ night. I’m so glad I tried it and hope you will too. It feels like something you’d find at a fancy restaurant. The combination of feta cheese with the savory-sweet balsamic roasted strawberries feels decadent and also guilt-free.

Serves 6

For the Balsamic Roasted Strawberries:

• 2 pounds fresh strawberries, washed and sliced (stems removed)
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey

For the Whipped Feta:

• 8 ounces feta cheese
• 1/2 cup plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper

Optional:

• Fresh chopped basil
• Chopped pistachios or walnuts

Preheat oven to 350 degrees. In a bowl, whisk together balsamic vinegar and honey, drizzle over the strawberries and mix until coated. Spread the strawberries on a parchment paper-lined sheet pan and roast for 30-35 minutes.

While the strawberries roast, add the feta cheese, Greek yogurt, extra-virgin olive oil and pepper to a food processor. Blend until smooth, scraping sides occasionally. Refrigerate for 30-60 minutes or until ready to assemble.

When the strawberries are done roasting, remove from the oven and allow them to cool. Transfer to a container, including juices, and refrigerate until ready to serve.

To serve, transfer the whipped feta mixture to a bowl and top with the roasted strawberries. Add a drizzle of olive oil, sprinkle with a garnish of your choice and enjoy with crostini or pita rounds.

Happy summer eating!