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5 Dips You Must Know How To Make Before You’re 30

5 Dips You Must Know How To Make Before You’re 30

1- Salsa Dip


Difficulty: Easy, Cook Time: 5 mins, Core Ingredient: Tomatoes, Servings: 2 cups, Calories: 36

Description: It doesn’t get better than this homemade thick ‘n’ chunky salsa dip just like it’s made at your favorite restaurant.


5 medium, whole and peeled Tomatoes
1 (14-15 Oz.) Can Diced Tomatoes with Green Chilies
¼ Cup Chopped Yellow or White Onion
1 Clove Garlic, Minced
1 Jalapeno, Minced
¼ Tsp. Sugar
¼ Tsp. Salt
¼ Tsp. Ground Cumin
½ Cup Fresh Cilantro, Roughly Chopped
Juice from 1 Small Lime Or ½ large Lime


In a large bowl combine 5 whole tomatoes and mash lightly. Add these and the diced tomatoes with liquid, onion, garlic, jalapeno, sugar, salt, cumin, cilantro and lime juice in a food processor or blender.

Pulse until you get the salsa to your desired consistency. Usually a 7-8 min spin is good for a smooth yet somewhat chunky salsa. Taste and alter seasonings as preferred.

Refrigerate salsa for at least one hour before serving. Store in an air tight container up to 3 days. Serve with tortilla chips or your favorite snack. Enjoy

2- Cheese Dip


Difficulty: Easy, Cook Time: 15 mins, Core Ingredient: Green chilies, Servings: 2-3, Calories: 385

Description: Creamy, smooth and super cheesy. Season with salt and freshly ground black pepper to make it perfect for dipping.


8 Ounces Cheddar Cheese, Grated On Large Holes
1 Tbsp. Corn Starch
1 (12-Ounce) Unsweetened Condensed Milk
2 Tsp. Hot Sauce


Begin with adding the cheese and cornstarch to large bowl. Toss to mix them together. Transfer to medium saucepan and add 1 cup milk and hot sauce.

Cook over low heat, stirring constantly with a large spoon or whisk preferably until it is melted, bubbly, and thickened (about 5 minutes).

Mixture will look thin and grainy at first but will thicken after heating. Thin to desired consistency with additional milk. Serve immediately with fries, tortilla chips, burgers, nachos or hot dogs.

3- Cilantro Jalapeño Sauce


Difficulty: Easy, Cook Time: 5 mins, Core Ingredient: Green chilies, Servings: 1 ½ cups, Calories: 71

Description: There is nothing more delicious than this cool & yet sharp n spicy dip sauce with fresh cilantro and jalapeno when served with grilled chicken, meats or mozzarella sticks!


4 medium jalapenos, halved and deseeded
1 ½ cups loosely packed cilantro
½ cup light or regular sour cream
2 cloves garlic
¼ tsp. kosher salt
Juice of 1 lime


In a blender, combine all ingredients and blend until smooth. If you desire a thicker texture, add more sour cream.

If you desire a thin texture, add olive oil (1 tsp. at a time) until you reach the wanted consistency.

This sauce is best served with grilled and roasted chicken, meats, tacos, quesadillas, fries, mozzarella sticks, tortillas or fresh cut-up veggies as a dip. Can be stored in a refrigerator up to 5 days. Enjoy!

4- Ranch Dressing


Difficulty: Easy, Cook Time: 2 Hours 15 mins, Core Ingredient: Sour Cream, Servings: 8, Calories: 484 in 100 grams.

Description: The most popular salad bars dressing is now super easy to make with this recipe. Creamy and light with a kick of spice.


1 Clove Garlic
¼ Tsp. Kosher Salt
1 Cup Real Mayonnaise
½ Cup Sour Cream
¼ Cup Italian Flat-Leaf Parsley Leaves, minced
2 Tbsp. Fresh Dill, Minced
1 Tbsp. Minced Fresh Chives
1 Tsp.  Worcestershire Sauce
½ Tsp.  Ground Black Pepper
½ Tsp.  White Vinegar
¼ Tsp.  Paprika
1/8   Tsp.  Cayenne Pepper
Dash Hot Sauce
¼ To ½ Cup Buttermilk (as needed for desired consistency)


Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.

In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce.

Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed.

Chill for a couple of hours before serving, thinning with more buttermilk if needed.

Serve with the snacks of your choice. Great for putting in sub sandwiches.


5-  Imli Chutney


Difficulty: Easy, Cook Time: 4 hours 12 mins, Core Ingredient: Tamarind, Servings: 1 small bowl, Calories: 120 per bowl

Description: A sweet and tangy chutney made with tamarind, jaggery and ginger powder that is sure to complement any samosa or roll on your dinner table.


½ cup seedless Tamarind/Imli, tightly packed
1 ¾ cups Water
½ tsp. Cumin Seeds
½ tsp. Ginger Powder
A pinch of hing
¼ tsp. Red Chili Powder
7 to 8 tbsp. Brown Sugar or as required – adjust as per your taste
1 tsp. Oil
Black Salt as required


Soak tamarind in water overnight or for 4-5 hours in a small bowl or pan. Now with your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and keep aside.

Heat oil in a small pan. Lower the flame & add cumin seeds and let them crackle. Add ginger powder, red chili powder, hing. Stir and add the strained tamarind pulp. Cook for 2-3 mins. Add the brown sugar and salt and cook for 4-5 mins more. The mixture will thicken. Let the chutney mixture cool.

When cooled, store the chutney in an air-tight dry jar or container. Refrigerate and serve the chutney whenever required with chaat or snacks.

Notes: You can have the consistency of the chutney as per your choice.  Simply alter the amount of water and make the chutney slightly thin or thick as per your requirements.



Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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