Skip to content

Type what you have

Cook with

cumin ×
Restaurant-Style White Queso Dip
Appetizer Mexican

Restaurant-Style White Queso Dip

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine American cheese and half-and-half in a medium microwave-safe bowl. Microwave on high power in 1 1/2 minute intervals, stirring in between each interval, until melted and creamy, 5 to 7 minutes.
  2. 2 Stir in jalapeños, jalapeño juice, cumin, and cayenne. Microwave for 30 seconds. Stir and serve immediately.

By Nicole McLaughlin

Baked Tortilla Chips
Appetizer Mexican

Baked Tortilla Chips

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.
  3. 3 Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
  4. 4 Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.
  5. 5 Bake in the preheated oven for 7 minutes. Remove from the oven. Flip chips, then mist and season again.
  6. 6 Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.
  7. 7 Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.
  8. 8 Enjoy with a side of salsa!

By Michele O'Sullivan

Easy Nachos with Refried Beans
Appetizer Mexican

Easy Nachos with Refried Beans

4.2

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine refried beans, garlic powder, onion powder, and cumin in a bowl; mix well.
  3. 3 Pour tortilla chips onto a baking sheet in one layer. Spoon bean mixture over tortilla chips. Top with Colby-Monterey Jack cheese and jalapeños.
  4. 4 Bake in the preheated oven until cheese is melted, about 5 minutes.

By Beverly

Vegan Queso
Appetizer Mexican

Vegan Queso

4.8

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.
  2. 2 Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

By Brooke Mulford

Morelos Salsa Verde
Appetizer Mexican

Morelos Salsa Verde

4.6

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
  2. 2 Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

By TAPATIA

Edamame Dip (Edamole)
Appetizer Mexican

Edamame Dip (Edamole)

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

By HealthyFoodLover

Tomatillo Salsa Verde
Appetizer Mexican

Tomatillo Salsa Verde

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place tomatillos, onion, serrano, and garlic in a large saucepan; season with cilantro, oregano, salt, and cumin. Add water; bring to a boil over high heat. Reduce the heat to medium-low; simmer until tomatillos are soft, 10 to 15 minutes.
  3. 3 Transfer tomatillo mixture to a blender in batches; blend until smooth.
  4. 4 Serve with chips.

By Kimberly Binning

Roasted Tomato Salsa
Appetizer Mexican

Roasted Tomato Salsa

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Place tomatoes, onion, garlic, and jalapeño in a medium baking dish; drizzle with olive oil.
  3. 3 Broil, checking often, until the vegetables are charred, about 5 to 10 minutes. Remove vegetables from heat. Remove and discard tomato cores, jalapeño stem, and garlic skins.
  4. 4 Transfer charred vegetables into a blender or food processor; process until coarsely chopped. Transfer into a medium bowl; stir in cilantro, lime juice, cumin, and salt.

By KATKRO

Fresh Homemade Salsa
Appetizer Mexican

Fresh Homemade Salsa

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor.
  3. 3 Pulse until mixture is combined but still chunky.
  4. 4 Transfer salsa to a bowl, cover with plastic wrap, and refrigerate at least 1 hour before serving.
  5. 5 Serve with chips.

By Stephanie Roynestad Fuller

Shrimp Nachos
Appetizer Mexican

Shrimp Nachos

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Spread tortilla chips onto the prepared baking sheet.
  3. 3 Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
  4. 4 Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

By Hudson's Mama

Sweet and Mild Cooked Tomato Salsa
Appetizer Mexican

Sweet and Mild Cooked Tomato Salsa

4.5

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

By gapch1026

Corn Dip II
Appetizer Mexican

Corn Dip II

4.6

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice. Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.

By CALVINANDHENRY

Salsa Roja
Appetizer Mexican

Salsa Roja

5.0

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.
  2. 2 Cover saucepan and remove from heat; let stand for 10 minutes.
  3. 3 Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

By unsane1047

Mexican Street Corn Dip
Appetizer Mexican

Mexican Street Corn Dip

3.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk yogurt, lime juice, and cilantro together in a small bowl until well combined; set aside.
  2. 2 Melt butter in a large skillet over medium heat. Add corn, jalapeño, chili powder, garlic powder, cumin, and salt; cook and stir until corn starts to brown, 7 to 8 minutes. Off heat, stir in yogurt mixture and cotija cheese until incorporated.
  3. 3 Transfer dip to a slow cooker to keep warm.

By Amanda Uher

Fresh Restaurant-Style Salsa
Appetizer Mexican

Fresh Restaurant-Style Salsa

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine canned and fresh Roma tomatoes, onion, and garlic in the bowl of a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeño peppers, lime juice, salt, and cumin; process for 10 seconds. Pulse further until desired consistency is reached.

By Nicole McLaughlin

Chihuahua-Style Salsa Verde
Appetizer Mexican

Chihuahua-Style Salsa Verde

4.4

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
  2. 2 Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

By Becca798

Kim's Salsa
Appetizer Mexican

Kim's Salsa

4.8

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.

By Kimberly

Roasted Green Tomato Salsa
Appetizer Mexican

Roasted Green Tomato Salsa

5.0

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
  2. 2 Place green tomatoes, onion, jalapeño peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
  3. 3 Bake in the preheated oven until tomatoes and vegetables start to blacken and char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
  4. 4 Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill in the refrigerator until serving.

By Tammy Lynn

Charred Corn and Black Bean Salsa
Appetizer Mexican

Charred Corn and Black Bean Salsa

4.5

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Toss corn, sliced tomato, jalapeño, garlic, and olive oil together in a large bowl to lightly coat; spread vegetables on a baking sheet.
  3. 3 Broil in the preheated oven until vegetables begin to char, about 5 minutes. Cool slightly, about 5 minutes.
  4. 4 Transfer charred vegetables to the bowl of a food processor. Add black beans, fire-roasted tomatoes, lime juice, chili powder, cumin, and salt; blend to desired consistency.

By Kate O'Neill

Quick and Easy Chicken Taquitos
Appetizer Mexican

Quick and Easy Chicken Taquitos

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
  3. 3 Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.
  4. 4 Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
  5. 5 Bake in the preheated oven until lightly browned and crispy, about 30 minutes.

By Joanne Rainey Miller

Fire-Roasted Cherry Tomato Salsa
Appetizer Mexican

Fire-Roasted Cherry Tomato Salsa

4.8

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
  2. 2 Spread tomatoes, onion, garlic, and jalapeño peppers onto prepared baking sheet.
  3. 3 Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
  4. 4 Remove garlic from skins; discard skins.
  5. 5 Blend tomatoes, onion, peeled garlic, jalapeños, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.

By John Mitzewich