mexican fiesta board

This Mexican fiesta board is the stuff foodie dreams are made of! There’s 3 epic dips on this smorgas-board and I am so ready to share these creations with you.

To celebrate the launch of my new members-only site EAT IT by hot for food, y’all are getting the scrumptious dip recipes for the Mexican fiesta board for free. However, if you love this you’ll want to get the recipes for my Brooklyn deli board with beet lox and whitefish spread. And an indulgent dessert board that has a hazelnut s’more dip and a banana cream pie dip. These recipes and even more are in the first issue of EAT IT: Savor Summer and you can purchase them at the new site here. Guess what, though?! You get a 2-week free trial to see if you dig what I’m offering. So basically you get ALL the recipes for free!

join the new hot for food community!

EAT IT by hot for food is my quarterly publication that contains even more amazing hot for food creations. Four times a year I’m releasing curated/themed recipe bundles along with some other perks. Annual members get access to all the recipe bundles as well as a live stream cook along each quarter. You also have a chance to win a huge prize pack and get discounts for hot for food approved vegan stuff. It’s an affordable annual membership that I want to dedicate a lot of time to building and growing with you. If you use Instagram I’ll also add you to my close friend’s list to see behind the scenes of developing each seasonal issue. You’ll also have a say on what recipes get included. This is the best bang for your buck! But if you’d rather just have the recipes and move on with your life, you can purchase each issue as a single serving (with no perks or extra fun stuff added). It’s totally up to you! All the details about the membership and options are here.

it’s dipping time

Let’s get into these tasty dips, shall we! The heart of the board is in the dips and then it’s really up to you to fill in the gaps with whatever kind of dipping vessels you want. Tortilla chips are obvious, but I think it was pretty clever to add vegan taquitos on the board for something a little more substantial.

The recipes that follow are for all different tastes. There’s my personal fave, elote queso dip, as well as a smoky refried bean dip, and a very refreshing avocado watermelon salsa. Of course, I have a bunch of other ideas for your Mexican fiesta too including my famous nacho cheese, even more salsa recipes, and if you need it, a homemade sour cream.

5 from 4 votes

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elote queso dip

this dip is super creamy and cheesy, but the corn really shines through.

Course Appetizer, dip

Cuisine Mexican

Keyword corn, dips, vegan cheese

Prep Time 10 minutes

Cook Time 13 minutes

Servings 4

Author Lauren Toyota

Ingredients

• 3 C frozen or fresh corn kernels
• 1 tsp vegetable oil
• 1 tbsp minced garlic (about 2 garlic cloves)
• 2 tsp onion powder
• ¼ tsp smoked paprika
• ¼ tsp chili powder
• 1 tub (12oz / 340g) store-bought vegan sour cream
• ⅓ C vegan feta/cotija cheese (such as Follow Your Heart feta crumbles), plus more for garnish
• ¼ C pickled jalapeños
• ¼ C packed cilantro, plus more for garnish
• ½ a lime, juiced
• 1 tsp sea salt
• freshly ground black pepper, to taste

Instructions

1. Heat a cast iron over medium-high heat. Add all the corn in an even layer. There's no need to thaw frozen corn. Cook for 5 to 7 minutes without tossing to develop some char on the kernels. Add vegetable oil, then toss and cook the other side for about 4 to 5 minutes.

2. Remove 1 cup of corn kernels onto a plate and spread out to cool. Turn heat to low on the cast iron pan and to the remaining corn add garlic, onion powder, smoked paprika, and chili powder and continue to sauté for about a minute more. Remove the corn to another plate to cool completely. You don’t want to mix this corn with the vegan sour cream while it’s extremely hot. However, it can be slightly warm to room temperature.

3. To a food processor combine the cooled seasoned charred corn and garlic mixture with sour cream, vegan feta/contija cheese, pickled jalapenos, cilantro, lime juice, and sea salt. Blend until combined but still slightly textured. Remove the blade of the food processor and stir in the remaining charred corn and ground pepper. Garnish with cilantro and a bit more cheese. This can be served immediately or refrigerated for a day and served at room temperature.

When choosing dried chilis for the refried bean dip you’re looking for a dark, prune like chili pepper. I used pasilla, but ancho or morita would work as well.

5 from 1 vote

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smoky refried bean dip

this super easy refried bean dip is has mild spice and a deep smoky aroma.

Course Appetizer, dip

Cuisine Mexican

Keyword beans, chili, chili peppers, dips, refried beans

Prep Time 5 minutes

Cook Time 7 minutes

soaking 8 minutes

Servings 4

Author Lauren Toyota

Ingredients

smoky refried bean dip

• 2 dried ancho or pasilla pepper
• 1/4 C warm water
• 1 tbsp olive oil
• 1/2 C red onion
• 1 tbsp minced garlic (about 2 garlic cloves)
• ½ tsp smoked paprika
• 1 can (16oz / 454g) refried pinto beans
• ½ C fire roasted diced tomatoes
• sea salt, to taste

garnish

• 1 tbsp vegan cheddar shreds
• 1 tsp finely chopped red onion
• 1 tsp finely chopped cilantro

Instructions

1. Soak the dried pepper in 1/4 cup of warm water in a bowl for about 6 to 8 minutes. Place a spoon or something on top so it gets submerged under the water. Once it's much softer, de-stem and de-seed and place in a food processor.

2. In a cast-iron pan over medium heat, add olive oil and sauté red onion and garlic for about 3 to 4 minutes until softened and fragrant. Stir in smoked paprika and cook for another minute. Add canned refried beans and 1/2 cup fire roasted tomatoes (with the liquid) and stir to combine until warmed through, about 1 to 2 minutes. Add the mixture to the food processor with the dried pepper and process until mostly smooth but still has some texture and the pepper is flecked throughout.

3. It should be warm enough to serve. Otherwise reheat for serving, add to a bowl and top with chopped red onion, cilantro, vegan cheddar shreds – or other garnishes of your choice

I love this combo of watermelon and avocado. But what really makes this salsa pop is the Tajin seasoning. I’m not sure this popular seasoning is available in Canada so you can order it online here. I’ve also provided a homemade version in the recipe below that works great as well.

5 from 1 vote

Print Recipe

avocado watermelon salsa

this is a refreshing twist on traditional guacamole. The sweet watermelon and tangy Tajin are a match made in heaven!

Course Appetizer, dip

Cuisine American, Mexican

Keyword avocado, dip, salsa, watermelon

Prep Time 10 minutes

Servings 4

Author Lauren Toyota

Ingredients

homemade Tajin (if you don’t have Tajin)

• 1 tsp flaky sea salt
• 1 lime zested
• ¼ tsp chili powder

watermelon avocado salsa

• 1 large ripe avocado, diced into small cubes
• 1 C watermelon, diced into small cubes
• 1/4 C red onion, finely chopped
• 1/4 C cilantro, finely chopped
• 2 tsp Tajin seasoning
• ½ a lime, juiced
• 1 tbsp finely chopped jalapeño (optional)

Instructions

1. To make homemade Tajin seasoning, in a medium serving bowl add flaky sea salt and lime zest. Use your fingers to rub the salt and lime zest together. Add the chili powder and combine with a fork. Use this bowl to continue on with the recipe.

2. In the same mixing bowl add avocado, watermelon, red onion, cilantro, Tajin, lime juice, and jalapeño, if using. Fold together gently until combined. This is best served immediately so the avocado doesn’t get brown.