Every year, I look forward to Cinco de Mayo. Of course I’m very happy for the Mexican Army’s successes over the French in
1863, but that’s not why I’m excited. Cinco De Mayo is the perfect excuse to finally crawl out of my winter cocoon and share
some fresh, delicious Mexican recipes
with my friends.
Most definitely on the menu? Some of my favorite healthier Mexican dips and
. I love making dips for a party crowd because they’re easy and everyone is so happy to learn that they’re
not eating fat-laden store-bought dips. Bean Dip and Chile con Queso (see the recipes below) are lightened up versions of old
classics with plenty of flavor, just light on the fat and calories. Add some salsa and guacamole, and you’ve got yourself a
Chile con Queso
healthier version of chile con queso will have ooey-gooey-cheese lovers celebrating. OK. So Chili Con Queso isn’t exactly
Mexican. More like Mexican-inspired, but it’s one of my favorite dips that I developed in the Test Kitchen. We weren’t sure
we could make a healthy version of a recipe that’s essentially an entire pot of cheese melting on the stove, but we did.
Here’s how: I got sneaky and melted cheese into milk thickened with a little cornstarch. And the secret ingredient? Beer.
Just a splash gives this dip some real zing. It’s a winner. Our version cuts the calories in half and reduces total fat and
saturated fat by nearly 60 percent.
Use a cup of Fresh Tomato Salsa to make this easy guacamole. Mash a few avocados, stir in lemon juice
and you're done! Guacamole will turn brown if allowed to sit and is best made shortly before serving..
Here's a homemade
version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican
foods—it even works as enchilada sauce.
Plenty of black beans, salsa and chopped fresh vegetables mean a healthy amount of dietary fiber in this
Tex-Mex layered dip. We use reduced-fat sour cream along with full-fat (and full-flavored) cheese to make the dip lighter
without compromising great taste. Be sure to have lots of baked tortilla chips on hand when you serve it.