Three Fresh Vegan Recipes for Dip at Your Summer Fiesta

Three Fresh Vegan Recipes for Dip at Your Summer Fiesta

Laurie head shotPosted by Laurie Fanelli, guest blogger

Summer is the best time of year for gatherings, but it can be tough to create a menu that satisfies multiple tastes while being mindful of your guests’ dietary restrictions. I find that Mexican cuisine is always a big hit with large groups, because there’s something for everyone to enjoy. These three dips are my go-to appetizers for a fun fiesta that’s vegan, gluten-free, and extremely delicious!

Nutritional Information

Guacamole, pico de gallo, and corn salsa are perfect for a summer of vegan recipes.

This article includes three vegan recipes for delicious salsas and dips that are perfect for your next summer fiesta! The ingredients are super fresh and can be found at your local farmer’s market, produce section, or even grown in your home garden.

The following vegan recipes for guacamole, pico de gallo, and corn salsa are made with super-fresh ingredients you can find at your local farmers’ market, produce section, or even your home garden—if you have the patience to grow them.

The avocados found in your guacamole are full of heart-healthy monounsaturated fat, vitamin K, and vitamin C. One cup of avocado also includes over 20 percent of your daily recommended potassium, according to SELFNutritionData, a helpful mineral for preventing cramping if you’re training for a marathon this fall. Tomatoes, the star of the pico de gallo, are low in fat and calories but big on flavor. They are a good source of vitamin A, vitamin C, and dietary fiber. Corn is the main ingredient in corn salsa, and rich with thiamine and vitamin B6—which plays an important role in the health of the nerves, skin, and circulatory system.


vegan recipes for guacamole


Here’s what you’ll need:

  • 2 avocados
  • 1 Roma tomato, chopped
  • 1/4 medium onion, chopped
  • 1 teaspoon lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • A touch of salt to taste

Peel your avocados, remove the pits, and place them in a bowl where you can mash them up with a fork. If you like your guacamole chunky, do this lightly. Add the lime juice, salt, garlic powder, and cayenne pepper. Mix well. Then, add the chopped onions and tomatoes, mixing lightly. Feel free to serve with chips or use as a topping on your favorite Mexican meals.

Pico de Gallo

pico de gallo

Here’s what you’ll need:

  • 4 Roma tomatoes, chopped
  • 1/2 onion, chopped
  • 1 jalapeno pepper, chopped
  • 1/4 cup cilantro, chopped
  • juice from 1/2 a lime
  • salt to taste

Combine these ingredients in a bowl and gently mix them together, taking care to not damage the more delicate tomatoes. Serve with chips or use as a topping.

Corn Salsa

vegan corn dip

Here’s what you’ll need:

  • 3 ears of corn
  • 1 red pepper, chopped
  • 1/2 onion, chopped
  • 1 jalapeno pepper, chopped
  • 1/4 cup cilantro, chopped
  • juice from 1 lime
  • salt to taste

Remove the corn from their husks and add them to a pot of water, having brought it to a rolling boil. Cover the pot, bring the water back up to a boil, turn off the heat, and steam your corn for three minutes. Remove each one from the water to cool for five to ten minutes. Then, remove the kernels from the husk. Combine the corn with all the remaining ingredients into a bowl and gently mix them together. Serve with chips or as a fresh side salad.


All of these recipes are completely adaptable to your taste. For a spicier spread, add more jalapenos. To maintain a milder flavor, remove the seeds and ribs from these jalapenos before adding them to the pico de gallo and corn salsa. Chopped mangoes can be added to any of these dips for a sweet note, whereas cucumbers can be incorporated as well for a satisfying crunch. You are only limited by your own imagination!

What are some of your favorite summer salsa vegan recipes? Share your ideas in the comments below or join the conversation on Twitter, #GoodMatters!

Image sources: Laurie Fanelli

This article was brought to you by Tom’s of Maine. The views and opinions expressed by the author do not reflect the position of Tom’s of Maine.