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dip

Appetizer

Cucumber Salsa

Light, refreshing, and super crunchy, this salsa is the perfect Mexican-inspired dip or taco topping. Made with fresh veggies, jalapenos, onion, and seasoned with garlic and a splash of lime juice, we are in love with this easy salsa.

Cucumber salsa in a bowl surrounded by chips

This recipe uses simple ingredients, but is so flavorful and lightly spicy. Chopped cucumber, bell pepper, tomatoes, and red onion seasoned with garlic, cilantro, lime juice, and cilantro make a light but delicious salsa. We love this cucumber salsa recipe with tortilla chips, tacos, and Mexican bowls.

What You’ll Need To Make This Recipe

Cucumbers
Green bell pepper
Tomatoes
Jalapeno
Red onion
Garlic cloves
Lime juice
Cilantro
Garlic salt
Olive oil
Ground black pepper

How To Make Cucumber Salsa

  1. Add the veggies, garlic, and cilantro to a medium bowl and combine.
  2. In a separate bowl, whisk together the rest of the ingredients. Pour the liquid over the veggies and stir until the salsa is combined.
  • Ingredients for cucumber salsa
  • Salsa dressing in a bowl

Top Tips For Making

  • This salsa is best chilled, so pop it in the fridge prior to eating.
  • For a spicier salsa, leave the seeds in the jalapeno. If you prefer a milder salsa, use only half a jalapeno.
  • To make an even easier dip, prep the veggies and dressing ahead of time and store in the fridge, then mix the salsa together right before eating.

More Delicious Party Food

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Cucumber Salsa

This light and perfectly seasoned salsa is just perfect with tacos and tortilla chips.
Prep Time10 mins
Course: Appetizer
Cuisine: Mexican
Keyword: cucumber salsa, dip, party food
Servings: 6 servings
Calories: 50kcal
Author: Emily Stallings
Cost: $2

Ingredients

  • 2

    cucumbers

     peeled and chopped
  • 1

    green bell pepper

     diced
  • 2

    tomatoes

     chopped
  • 1

    jalapeno

     seeded and minced
  • 1/2

    red onion

     chopped
  • 2 cloved

    garlic

     minced
  • 2 tablespoons

    lime juice

  • 2 teaspoons

    cilantro

     minced
  • 1/4 teaspoon

    garlic salt

  • 1 tablespoon

    olive oil

  • 1/4 teaspoon

    ground black pepper

Instructions

  • Add the cucumber, green pepper, red onion, jalapeno, garlic, and cilantro to a medium bowl and combine.
  • In a separate bowl, whisk together lime juice, garlic salt, olive oil, and black pepper. Pour the liquid over the vegetables and stir until the salsa is combined.

Notes

  • Serve chilled: Cool in fridge prior to eating.
  • Spicier salsa: Leave the seeds in the jalapeno.
  • Milder salsa: Use only half a jalapeno.
  • Prep ahead of time: Make vegetables and dressing separately. Store in the fridge and mix together right before eating.

Nutrition

Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 281mg | Fiber: 2g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 30mg | Calcium: 22mg | Iron: 1mg

Appetizer

Loaded Baked Potato Dip

This dip is all your favorite parts of a loaded potato — crispy bacon, sour cream, cheese, and green onions. Super rich and packed with flavor, it will easily become your fave dip for parties!

Bowl of loaded baked potato dip surrounded by chips

Why This Dip is So Good

  • This recipe combines rich sour cream and cheese, salty bacon, and a ton of flavor to create a super tasty dip that is sure to be a fan favorite!
  • This dip is so incredibly simple and quick to make — literally 3 steps!
  • You can make it ahead of time and store it in the fridge.

How To Make This Recipe

  1. Heat a skillet over medium heat. Chop up the bacon into small pieces. Cook until crispy.
  2. Use a hand mixer to beat the cream cheese, sour cream, and milk in a large bowl. Mix until smooth.
  3. Add the rest of the ingredients, along with the bacon, to the bowl and stir until fully mixed.

Top Tips For Making

  • If you’ve refrigerated your dip, make sure to let it sit at room temperature for at least 30 minutes prior to serving, otherwise the cream cheese and sour cream will be too solidified for your chip to scoop.
  • Try a vegetable-based “bacon” like Morningstar or soy-based “bacon” pieces like McCormick Imitation Bac’n Bits to keep your dip vegetarian.
Chip being dipped into loaded baked potato dip

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

More Snack Recipes You’ll Love

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Bowl of loaded baked potato dip surrounded by chips
Print Recipe

Loaded Baked Potato Dip

This dip is super simple and quick to make. Creamy and full of flavor, it's guaranteed to be a total crowd-pleaser!
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: dip, loaded potato, party food
Servings: 6
Calories: 526kcal
Author: Emily Stallings
Cost: $5

Equipment

  • Hand mixer

Ingredients

  • 12 ounces bacon finely chopped
  • 8 ounces cream cheese
  • 8 ounces sour cream
  • 2 tablespoons milk
  • 1 cup shredded cheddar cheese
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • salt to taste
  • pepper to taste
  • 4 green onions thin sliced

Instructions

  • Chop the bacon into small pieces, then cook in a skillet over medium heat until crispy.
  • In a large bowl, use the hand mixer to beat the cream cheese, sour cream, and milk until smooth.
  • Fold in rest of ingredients until fully mixed.

Notes

  • Store in refrigerator; For serving remove from fridge and leave out at room temperature to soften cream cheese. 

Nutrition

Calories: 526kcal | Carbohydrates: 6g | Protein: 15g | Fat: 49g | Saturated Fat: 23g | Cholesterol: 119mg | Sodium: 648mg | Potassium: 282mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1033IU | Vitamin C: 2mg | Calcium: 233mg | Iron: 1mg

Appetizer

Crockpot Queso Dip

This slow cooker cheese dip is unbelievably creamy and highly addictive, and is super simple to throw together for get-togethers or just snacking!

chip being dipped into a bowl of white queso

Why This Queso is So Good

  • Our version of queso is thick, flavorful, and is perfect for scooping with chips, veggies, or even bacon chips.
  • Unlike some other cheese dips, this recipe uses real cheese and cream cheese.
  • This queso is so easy to put together — just throw a few ingredients in the Crockpot, and let it cook until it’s reached melty, cheesy perfection.

How To Make This Crockpot Queso Dip

  1. Cut the monterey jack cheese and the cream cheese into cubes. Add both to the slow cooker.
  2. In a bowl, whisk together evaporated milk and cornstarch. Pour the mixture into the slow cooker.
  3. Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. For a milder queso, leave out the jalapeños’ juice.
  4. Cook on low in the slow cooker for about 2 hours, stirring occasionally. You want to make sure to check your queso fairly frequently and make sure not to cook it longer than 2 hours, as the cheese will burn and ruin your dip!
  • Jalapenos and cubes of cheese in a Crockpot
  • Melted Crockpot queso dip

Top Tips for Making This Recipe

  • Be sure to watch your slow cooker! This dip can burn easily (we learned from personal experience), so check your queso and stir fairly frequently!
  • Use the juice from a jar of jalapeños to kick up the spiciness a notch. You can add as much or as little heat as you’d like!
  • We love our cheesy Crockpot queso dip with real dairy, but you can swap out the cheese and evaporated milk for plant-based substitutes to fit a vegan diet. Try it and let us know what you think!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Bowl of Crockpot queso dip

More Easy Recipes You’ll Love

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

chip being dipped into a bowl of white queso
Print Recipe

Crockpot Queso Dip

A creamy and delicious cheese dip made with real ingredients in a slow cooker.
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: cheese, queso, slowcooker recipe
Servings: 8
Calories: 379kcal
Author: Jenny Hurley
Cost: $5

Equipment

  • Slow cooker

Ingredients

  • 1 pound monterey jack cheese
  • 8 ounces cream cheese
  • 12 ounces evaporated milk 1 can
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 4 ounces green chiles 1 can
  • 4 ounces jalapeños 1 can, including juice

Instructions

  • Cut monterey jack cheese and cream cheese into cubes and add both to the slow cooker.
  • Whisk together evaporated milk and cornstarch in a bowl. Pour the mixture into the slow cooker.
  • Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. Add the jalapenos' juice for a spicier taste.
  • Cook on low in slow cooker for about 2 hours, stirring occasionally. Check fairly frequently and do not leave cooking longer as cheese may burn.

Nutrition

Calories: 379kcal | Carbohydrates: 9g | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 779mg | Potassium: 254mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1071IU | Vitamin C: 19mg | Calcium: 563mg | Iron: 1mg