Nacho dips are three quick sauces — salsa, guacamole and a vegan cashew “cheese” sauce — that make snacks tastier and more wholesome when prepared at home. Nacho dips suit casual snacking, sharing platters and simple appetisers, and the full recipe makes 4 servings in 20 minutes with only active preparation time.
Each sauce works differently and that contrast is what makes the set appealing. Salsa uses canned tomatoes in their own juice, spring onion, garlic, fresh chilli, parsley and cumin for a bright, savoury dip that can stay chunky or become almost smooth in the blender. Guacamole relies on ripe avocado for creaminess, lime juice for freshness, red sweet onion or shallot for a mild sharp note, tomato for juiciness and coriander for a fresh herbal finish. The vegan cashew “cheese” sauce uses cashews, pickled jalapeño, smoked paprika, salt and water to create a rich, spicy sauce without dairy.
The main thing to watch while preparing the dips is texture. Salsa can be blended briefly for a mixture with fairly large pieces, or longer for a consistency closer to a smooth purée, so stop the blender at the texture you prefer. Guacamole is ready as soon as the ripe avocado is mashed with a fork and mixed with the remaining ingredients, so there is no need to overwork it. The cashew “cheese” sauce should have water added gradually, because the amount of water determines the final thickness of the sauce.
Sensible swaps are already built into the recipe. Guacamole can be made with finely chopped red sweet onion or shallot, exactly as suggested in the source method. The vegan cashew “cheese” sauce can be blended with roasted cashews or raw cashews, and both versions are suitable. For salsa, the source uses canned tomatoes in their own juice, but the same balance of flavours still depends on garlic, chilli, parsley and cumin, so any adjustment should keep those ingredients in place.
Serve the three nacho dips together so each one brings a different texture and flavour to the table. Salsa adds freshness and acidity, guacamole adds a soft and creamy contrast, and the cashew “cheese” sauce adds richness with smoky heat from paprika and pickled jalapeño. The three dips are made for crunchy snacks and are especially good with nachos.
Storage times are short because all three dips are best freshly made. Salsa keeps in a closed container in the refrigerator for up to 3 days. Avocado-based sauce keeps for no more than 24 hours, because avocado darkens on contact with air. The cashew “cheese” sauce keeps for up to 2 days, and the source notes that the sauce can be reheated over low heat before serving.
These nacho dips take 20 minutes in total, and all 20 minutes are active preparation time. These nacho dips do not require cooking or waiting.
Fresh ripe tomatoes can replace canned tomatoes in their own juice for the salsa. Peel the fresh tomatoes, chop them finely and let them stand for 5 minutes so they release their juice.
Salsa is not a good choice for freezing, because the tomatoes release extra water after thawing and the texture is lost. The avocado-based dip and the “cheese” sauce also tolerate freezing poorly, so it is better to make a portion for one time.
Salsa keeps in a closed container in the refrigerator for up to 3 days. Avocado-based sauce keeps for no more than 24 hours, and the cashew “cheese” sauce keeps for up to 2 days and can be reheated over low heat before serving.
The salsa texture is right when it matches how you want to serve it, because the recipe allows either a chunky mixture or a smoother purée. Blend the salsa briefly for larger pieces, or blend the salsa longer for a more even texture.
