15 Mexican Dip Recipes That'll Make You Want to Lick the Bowl Clean

Roasted squash and pepita dip

Salt & Wind 

When was the last time you successfully stuck to eating just one serving of enchiladas, tacos, or tamales? The same savory and muy caliente flavors extend to Mexican-inspired side dishes, and when it comes to appetizers, these 15 dip recipes won't disappoint.

Perfect for festive bashes, game day parties, or any other fête that requires a menu of filling and hearty fare, rest assured that there's a decadent dip to please every snacking palate—yes, even those who abide by vegetarian, vegan, and Paleo diets. From a vegan 7-layer dip, to a roasted squash dip with pepitas, and even a traditional guacamole, keep reading for the best Mexican dip recipes that are so good you'll easily run out of tortilla chips or veggie slices.

01 of 15

Paleo 7-Layer Dip

Paleo 7-layer dip

Fed + Fit

The Recipe: Paleo 7-Layer Dip

The Hero Ingredient: The pureed roasted beet layer, which serves as a zesty and vitamin C–packed alternative to the not-so-Paleo-friendly refried pinto beans that are a staple of many Mexican dip recipes.

Pro Tip: "The trick to this recipe is to try to keep water content at a minimum and to make sure you prepare it in a large bowl," says Fed + Fit's Cassy Joy Garcia. She also recommends prepping the sour cream in advance to help firm up the dip's consistency, and draining as much excess liquid as possible from the lettuce and salsa.

02 of 15

10-Minute Garden Herb Avocado Dip

10-minute garden herb avocado dip

Half Baked Harvest

The Recipe: 10-Minute Garden Herb Avocado Dip

The Hero Ingredient: The unexpected combination of tahini and cumin, which join forces to create this hearty twist on the traditional avocado dip by Half Baked Harvest, which also features fresh basil and cilantro.

The Pro Tip: Swap out the usual tortilla chips with potato chips, which balance out the dip's creamy thickness with a light and salty crunch.

03 of 15

Vegan 7-Layer Dip

Vegan 7-layer dip

Minimalist Baker

The Recipe: Vegan 7-Layer Dip

The Hero Ingredient: The cashew queso in Minimalist Baker's recipe, which takes less than 15 minutes to whip up and boasts a consistency that's so creamy and delicious you'll hardly believe it's not dairy.

Pro Tip: Serve this cheese-free dip with blue corn tortilla chips, which are packed with more protein than yellow corn chips.

04 of 15

Cheesy Chorizo Caramelized Onion Dip

Cheesy chorizo caramelized onion dip

Foodie Crush

The Recipe: Chorizo Caramelized Onion Dip

The Hero Ingredient: The chorizo sausage and the caramelized onions bring an "added depth and a touch of heat," explains Heidi Larsen of Foodie Crush.

Pro Tip: Dig this dish but want a meat-free version? Simply swap out the sausage for vegan soyrizo, which is packed with an equally spicy kick.

05 of 15

Roasted Poblano Queso Fundido

Roasted poblano queso fundido

Spoon Fork Bacon

The Recipe: Roasted Poblano Queso Fundido

The Hero Ingredient: This gooey, appetite-pleasing Mexican fondue dip from Spoon Fork Bacon gets a hot kick thanks to the roasted poblano peppers, which are diced and sautéed in butter alongside corn, garlic, and oregano.

Pro Tip: Pepper jack cheese gives this decadent appetizer its traditional flavor, but you can also swap it out for mozzarella or fontina cheese if you prefer to dial down the spiciness.

06 of 15

Warm Black Bean Dip With Feta

Warm black bean dip with feta

Hola Jalapeño

The Recipe: Warm Black Bean Dip With Feta

The Hero Ingredient: This traditional dip from Hola Jalapeño is topped off with a layer of feta and cream cheese, giving this savory side a rich finish.

Pro Tip: This recipe calls for Bush's canned black beans "that are slowly simmered with poblano chiles, tomatoes, and a touch of bacon," but for those who want a meat-free version and don't mind a few extra steps, simply use regular canned beans and add your own freshly chopped tomatoes and poblano chile peppers.

07 of 15

Vegan Mexican Lentil Hummus

Vegan Mexican lentil hummus

Food Faith Fitness

The Recipe: Vegan Mexican Lentil Hummus

The Hero Ingredient: When paired with classic cilantro, lime, and spices, the lentils in this Mexican-meets-Mediterranean hummus, courtesy of Food Faith Fitness, make an excellent alternative to the usual chickpeas.

Pro Tip: Allow for enough time to cook the lentils, which require 40 minutes of simmering time over the stove.

08 of 15

Mexican Goat Cheese Dip

Mexican goat cheese dip

Hola Jalapeño

The Recipe: Mexican Goat Cheese Dip

The Hero Ingredient: Cascabel chiles give this fluffy cheese dip a "sweet, slightly smoky flavor with moderate heat," says Hola Jalapeño's Kate Ramos. Toasted pine nuts and fresh orange zest add crunch and a burst of citrus, respectively.

Pro Tip: Deseed cascabel chiles if you prefer a milder flavor. If you can't find the ingredient, you can also substitute them with guajillo chiles, which are less spicy.

09 of 15

Vegan 7-Layer Dip With Spiced Red Quinoa

Vegan 7-layer dip with spiced red quinoa

 Love & Lemons

The Recipe: Vegan 7-Layer Dip With Spiced Red Quinoa

The Hero Ingredient: Cashew cream offers a just-as-creamy substitute for sour cream, making this recipe from Love & Lemons a vegan option. Spiced quinoa with cumin, chili powder, and smoked paprika offer a Mexican flavor profile.

Pro Tip: As an option, top with thinly sliced or diced jalapeño for spice.

10 of 15

Roasted Squash and Pepita Pesto Dip

Roasted squash and pepita dip

Salt & Wind 

The Recipe: Roasted Squash and Pepita Pesto Dip

The Hero Ingredient: Pepitas, or pumpkin seeds, add satisfying crunch to this dairy-free, gluten-free, and vegetarian dip that features roasted squash as its base, courtesy of Salt & Wind. Sage and parsley keep things herby, and lemon enhances all flavors with its acidity.

Pro Tip: Salt & Wind writes this recipe can be made up to 5 days ahead, and tastes best when served at room temperature, or warm.

11 of 15

Artichoke With Roasted Green Chile Dip

Artichoke and roasted green chile dip

Muy Bueno Cookbook

The Recipe: Artichoke With Roasted Green Chile Dip

The Hero Ingredient: Roasted green chiles add spice to a dip that's a "combo of queso fundido and artichoke dip," describes Muy Bueno Cookbook. Mayonnaise makes this recipe extra rich and creamy.

Pro Tip: Use freshly grated parmesan cheese if available for the best, fresh flavor.

12 of 15

Mexican Layer Dip

Mexican layer dip

Two Peas & Their Pod 

The Recipe: Mexican Layer Dip

The Hero Ingredient: Instead of sour cream, which many layered dips call for, Two Peas & Their Pod incorporates a creamy avocado yogurt spread. Spread it over refried beans, and top generously with chopped tomato, sliced olives, shredded cheese, queso fresco, and green onion.

Pro Tip: Using a can of refried beans ensures you can whip up this recipe in 20 minutes.

13 of 15

Killer Guacamole

Traditional guacamole garnished with tomato and jalapeño

 Feasting at Home

The Recipe: Killer Guacamole

The Hero Ingredient: Feasting at Home likes to add a bit of cumin and coriander to her traditional guacamole recipe, which calls for ripe avocados, finely chopped onion, lime juice, and cilantro.

Pro Tip: Sprinkle in optional salt to taste, and chopped tomato as garnish.

14 of 15

Vegan Jalapeño Popper Dip

Vegan jalapeño popper dip

The First Mess 

The Recipe: Vegan Jalapeño Popper Dip

The Hero Ingredient: Charred jalapeños gives The First Mess' white bean and nut-based dip its kick, while miso adds umami flavor. A breadcrumb or cracker crumb topping add satisfying crunch.

Pro Tip: In place of cashews, you can also use macadamia nuts, pine nuts, or skinned and sliced almonds.

15 of 15

Cheesy Fontina Chorizo, Caramelized Onion and Artichoke Dip

Cheesy fontina chorizo, caramelized onion and artichoke dip

Half Baked Harvest

The Recipe: Cheesy Fontina Chorizo, Caramelized Onion and Artichoke Dip

The Hero Ingredient: In this recipe from Half Baked Harvest, It's a toss up between the spiced chorizo and slightly sweet onions, thanks to the caramelization process. Both add tons of flavor to this cheesy dip.

Pro Tip: Garnish with sliced green onion and serve with warm tortillas.

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