Basic B*tch Dip and Salsa Recipes Revamped

April 20, 2017 Soni Satpathy-Singh     SketchyDesi

We have some recipes here that will surely deviate from the same old salsa and guac served at summer soirees. Packed with tons of fresh ingredients and punched up with masala, these recipes have been revamped for your next desieasta (Desi Fiesta, obvs).

Each recipe serves approximately 8 to 10 people and ingredients can easily be doubled or even tripled to feed a larger crowd.

Dip & Salsa Recipes

We recommend serving each and all with an array of cut vegetables—such as spears of bell peppers and endives and carrot and cucumber sticks. Fresh tortillas chips, naan chips along with small poppadums and crostini make for delicious accompaniments as well.

1. Mango Salsa


  • 3 ripe mangos, diced
  • 1 medium red bell pepper, diced
  • 1 small red onion, diced
  • 1 jalapeño, seeded and minced
  • 1 large lime, juiced (about ¼ cup lime juice)
  • 1/4 cup chopped cilantro leaves, chopped
  • 2 teaspoons chaat masala
  • ⅛ teaspoon salt


In a serving bowl, combine the mango, bell pepper, onion, and jalapeño. Drizzle lime juice. Add cilantro, chaat masala, and salt, tossing again to combine. For the best flavor, let the salsa rest for 10 minutes or longer in the refrigerator.

2. Spiced Tomatillo and Avacado Dip


  • 4 medium tomatillo, husked and quartered
  • 1 avocado, pitted and peeled
  • 1 tomato, halved
  • 1 jalapeño pepper, chopped
  • ½ cup fresh cilantro sprigs
  • ¼ small red onion, chopped
  • 2 tablespoons fresh lime juice
  • ½ teaspoon roasted cumin powder
  • ¼ teaspoon kala namak


In a food processor, combine the tomatillo, avocado, tomato, jalapeño, cilantro, onion, and lime juice. Pulse until the mixture is the texture of relish. Season with cumin and kala namak.

3. Yogurt-Mint Masala Dip


  • 2 cups whole Greek yogurt
  • ¼ cup chopped mint
  • 1 tablespoon garam masala powder
  • 1 tablespoon lime juice
  • ½ teaspoon kala namak


In a medium bowl, mix together yogurt, mint, garam masala, lime juice, and black salt. Chill for at least 1 hour before serving.

4. Saag & White Bean Dip


  • ¼ cup extra virgin olive oil
  • 8 cloves garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon chili pepper
  • one 15.5-ounce can cannellini beans, rinsed
  • 2 ½ cups spinach leaves
  • 1 tablespoon lemon juice
  • kosher salt and black pepper


Heat the oil in a pan over medium heat. Add the garlic, cumin seeds, coriander seeds, chili pepper, beans, and spinach. Stir and cook for 3 to 5 minutes. Allow to cool down.

Combine the mixture in a food processor and pulse until creamy. Add lemon juice, salt, and black pepper and stir.

5. Pineapple Black Bean masala Guacamole


  • 2 medium avocados, halved, seeded, and peeled
  • ¼ cup mint chutney
  • 1 tablespoon sour cream
  • ½ cup finely chopped fresh pineapple
  • ½ cup canned black beans, rinsed and drained
  • 1 jalapeño pepper, seeded and minced
  • 1 small red onion, diced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon kala namak


In a large bowl mash avocados then stir in chutney and sour cream until it’s combined smoothly. Stir in pineapple, beans, jalapeño, onion, cilantro, garlic, lime juice, cumin, and kala namak. Cover and chill for 2 hours or until ready to serve.

Editor’s Note: This post was originally published on our partner website and because we’re grown folk, we republished it here with permission. 

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Soni Satpathy-Singh

As a recipe developer in her days before The Teal Mango, Soni remains devoted to food, particularly Indian food, and more specifically, pav bhaji and chaat.


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