by   SheSpeaksTeam   

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Jun 18, 2025

253

Summer is the season of sunshine, good company, and a table full of irresistible dips. Whether you’re hosting a backyard get-together, heading to the beach, or treating yourself to a cozy night in, the right dip can elevate any moment. Keep reading for some of our favorite summer dips that are guaranteed crowd pleasers.

Plus, we’re giving away Tondo Acacia Chip and Dip Bowl to help you dip in style this season. Comment your favorite summer dip from this list or your own recipe for a chance to win! 

Fiesta Corn Dip: Special SheSpeaks Family Recipe!



Ingredients:

• 3x 11 oz cans southwest/ mexican corn
• 1 can green chilies
• ¾ cup mayo
• 1 cup sour cream
• 2 cups finely shredded cheese
• ½ cup chopped green onions
• ½ cup chopped cilantro
• 1 tsp cumin
• ½ tsp cayenne pepper
• 1 lime, squeezed

• 6 oz. cream cheese, softened
• 6 oz. plain goat cheese, softened
• 1 clove garlic, grated
• 2 Tbsp. chopped fresh basil, plus more for serving
• Kosher salt
• 2 Tbsp. extra-virgin olive oil
• 1 cup finely chopped fresh mango
• 1/2 cup mango chutney (preferably Major Grey’s)
• 1/2 tsp. cayenne pepper
• 2 Tbsp. chopped roasted, salted cashews 
• Pita chips, for serving 

1. In a food processor, pulse cream cheese, goat cheese, garlic, basil, and 1/4 teaspoon salt until smooth, 15 to 20 seconds. With the motor running, drizzle in oil and blend until mixture is smooth and fluffy, about 1 minute. Transfer to a serving bowl.
2. In a medium bowl, mix mango, chutney, and cayenne. Spoon over top of whipped cheese. Top with cashews and more basil. Serve with pita chips alongside.

• 2 roma tomatoes, seeded, finely chopped
• 2 1/2 tsp. kosher salt, divided
• 2 avocados, pitted, finely chopped
• 1 ear corn, shucked, kernels removed (about 2/3 c.)
• 1 jalapeño, stemmed, finely chopped
• 1/2 medium red onion, chopped (about 1/2 c.)
• 1/2 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 2 cloves garlic, finely chopped
• 1/2 tsp. ground cumin

1. Place tomatoes in a strainer or colander set over a large bowl. Toss with 1 teaspoon salt and let sit for 5 minutes. 
2. Transfer tomatoes to a large bowl. Add avocados, corn, jalapeño, onion, cilantro, lime juice, garlic, and cumin; season with remaining 1 1/2 teaspoons salt and toss to combine.

• 1 (8-oz.) pkg. cream cheese, softened
• 3/4 cup Buffalo hot sauce
• 4 Tbsp. blue cheese dressing
• 1/2 tsp. kosher salt, divided
• 6 oz. sharp cheddar cheese, shredded (about 1 1/2 c.), divided
• 1/4 cup crumbled blue cheese, divided
• 10 oz. cooked chicken breast, shredded, chopped into bite-sized pieces (about 2 c.)
• 1 Tbsp. finely sliced chives
• Carrots, celery sticks, and tortilla chips, for serving

1. Place a rack in center of oven; preheat to 350°. In a large bowl, stir cream cheese, hot sauce, blue cheese dressing, and 1/4 teaspoon salt until smooth and combined. Fold in 1 cup cheddar and 3 tablespoons blue cheese. Fold in chicken; season with remaining 1/4 teaspoon salt, if needed.
2. Spread chicken mixture in a 11" x 7" ceramic baking dish. Sprinkle with remaining 1/2 cup cheddar.
3. Bake dip until bubbling all the way through, 20 to 25 minutes.
4. Top with chives and remaining 1 tablespoon blue cheese. Serve with carrots, celery sticks, and tortilla chips alongside.

• 6 oz. Mexican chorizo, chopped into small pieces 
• 1 jalapeño, seeded and minced
• 2 cups shredded Monterey Jack 
• 2 cups shredded cheddar
• Freshly chopped cilantro, for garnish 
• Tortilla chips, for serving

1. Preheat the oven to 400°. In a medium skillet over medium-high heat, cook chorizo until golden and crispy, 3 to 5 minutes. Add jalapeño and cook until fragrant, 1 minute more. 
2. Add cheeses to a small baking dish, about 6"-x--8" and stir in chorizo mixture. 
3. Bake until melty and edges are bubbly, 8 to 10 minutes. 
4. Top with cilantro and serve with chips.

• 1 cup sour cream 
• 1 Tbsp. dried chopped onion 
• 1 tsp. onion powder 
• 1 pinch garlic powder 
• 1/4 tsp. kosher salt 
• 1 Tbsp. finely chopped fresh parsley, or 1 teaspoon dried parsley  

1. Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix together very well until completely uniform. Taste with a chip and adjust seasonings if necessary.
2. Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften. Store in the refrigerator for 5 to 7 days.

• 6 ounces whole milk ricotta cheese drained/strained (that’s 2 cups)
• 8 ounces full fat mascarpone cheese excess liquid drained (that’s 1 cup)
• 1 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup mini chocolate chips divided

1. In a medium bowl, combine ricotta with mascarpone and beat with a hand mixer until smooth. Gradually add in the powdered sugar, and beat until thick and creamy. Add in the vanilla extract and mix again.
2. Fold in ¾ of the choc chips. Cover the bowl with plastic wrap, and chill in the fridge for at least 1 hour and up to 48 hours.
3. Transfer to a bowl, sprinkle with the remaining chocolate chips. Serve with broken waffle cones or cannoli chips and fresh strawberries.