healthy dip recipe

This pico de gallo recipe is fresh, delicious and easy to make! You'll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 4 cups (about 8 servings).

Classic Pico de Gallo

white onion

lime juice

fine sea salt, more to taste

red tomatoes (about 8 small or 4 large), chopped

cilantro (about 1 bunch)

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don&#8217;t quite sing.

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

The suggestion to marinate lime, onions, salt, and jalapeño was awesome. I added half of diced red and orange bell peppers to it. 

It turned out great once the tomatoes and cilantro were added. 

I left the other bell pepper halves whole. I cut them into strips and grilled them with summer squash and some asparagus. 

If anyone needs leftover ideas. I drained and seasoned a can of black beans and a can of corn. Add it to the pico and mix it makes a nice lunch salad.

Thanks for the idea to marinate before adding the tomatoes. Changed the whole dish!

I made this and I’m not fond of cilantro. I saw your comment after I made this NOT to use parsley. I grow parsley so I had to substitute and I also threw in one fresh basil leaf too and it tasted great!  Love this Pico recipe!!

I love this recipe. I lived in Mexico for three year as and I love Mexican food. I really don’t  this recommend to marinate the Pico overnight because the tomatoes gets very soggy. One or two hours will be enough for the flavors to develop. I also add a couple of extra virgen olive oil... it gives it a delicious kick.
Thank for your recipes. I am not vegetarian but I like your site.

"Pico de Gallo" means "peck of the rooster" which relates to the somewhat spicy bite of the salsa when you eat it

Simple and Delicious!  My family loves it.   
Have enjoyed many of your recipes. 
Thank you.

Made this tonight with Carne Asada tacos. I used red onion and doubled the jalapeño (I like it hot). Maybe the best I've ever had. In any event, I'll never use any other recipe. Perfect.

Yes lots of fresh garlic really make this hit home if you don’t like the jalapeño Bite

So good and easy to make! Made this to go along with some tamales that I was making for dinner and it was a hit, we ate the whole bowl full! I will definitely be making this again often.

I followed the recipe exactly as shown and it was amazing. It was a huge hit with my friends and was recently asked to make it for my friends birthday party. So good!

We love pico de Gallo.
Thank you for the recipe it’s delicious  
We absolutely love Spanish meals!!!

https://content.jwplatform.com/videos/X0Po27rP.mp4

Watch how to make pico de gallo in this short recipe video! Pico de gallo is the perfect fresh dip or topping for your Mexican meals

Pico de Gallo Recipe

This garlic herb white bean dip is a delicious and healthy dip recipe that everyone will love! It's a unique alternative to hummus.

Garlic Herb White Bean Dip

garlic clove

herbs

cannellini beans

olive oil

white wine vinegar

salt

black pepper

To serve: carrots, celery, veggies, crackers, bread, pita, pita chips, homemade crackers, or crostini

Peel the garlic. Remove any tough stems from the herbs; measure out 1/2 cup (remember with rosemary, a little goes a long way). Drain and rinse the white beans.

In the bowl of a food processor, add garlic and herbs and process until finely chopped.

Add the white beans, olive oil, white wine vinegar, kosher salt, and black pepper. Process until smooth, scraping down the bowl as necessary. Store in the refrigerator for up to 1 week.

I’d recommend a change in your pronunciation it should be “PEE-koh deh gaa-yoh” if that makes sense. At least, to make it sound like a Mexican Spanish accent instead of an American English accent. Mostly because some people are sticklers for wanting foreigners to not sound foreign. Great recipe.

Just made this with a few twists.
Omitted the jalapenos and used cumin( my husband's contribution) used red onion instead of white, then added mango. Turned out great!

This is really great! I love the idea of marinating the onion and jalapeño for a while. I think it does make a difference. I added a bit more jalapeño and lime juice but that’s just my personal taste. It was great as is!

Love fresh pico! This is basically the recipe I always use (except instead of jalapeno [don't like the spice], I dice up a yellow pepper [love the added color]). My question is this: would it taste as good without the salt? I have been told I have to severely cut back on sodium.

First time making this! New son in law is Mexican and I’m making bbq beef brisket street tacos! Brisket turned out super delicious @ six hrs on charcoal bbq at 225 lots of reloading briquettes but very worth my time!!
Thank you for easy instructions, I appreciate your recipe!!

Thank you so much for this recipe, I’m so glad I finally found a great recipe for Pico De Gallo!

We have made this recipe several times and it is so delicious. Made it again this afternoon and my mouth is watering just thinking ab dinnertime. Used 2 jalapeños as we love some heat.

Substitute for red onion and add avocado.  
Garlic salt, black pepper. 
Have a nice day 

Thank you

I remember my first morning in Mexico when they served Pico de Gallo with my breakfast. I knew I was in paradise! Thank you for the variation recipes. 
I've always included the whole tomatoes, but always wandered why I never got the expected results... Live and learn.

I have made this recipe over and over and over again. It truly is the best. When I don't have access to fresh tomatoes (which is most of the time) I use Roma tomatoes from the store. STILL delicious! I take the seeds and ribs out of the jalapeños and it is never too hot. Even my 97 year old mother, who hates hot/spicy foods loves it. Thank you for a lifetime recipe!

I use pico on fish,grilled chicken,hamburgers, on turkey sandwiches, over eggs. It's a great addition to a grilled hot dog or sausage. I'm one of those folks that can't eat cilantro so I use parsley.

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Classic Pico de Gallo

Garlic Herb White Bean Dip

Garlic Herb White Bean Dip

Classic Pico de Gallo

Top 4 healthy dip recipe recipes from across the web

The most viewed healthy dip recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Pico de Gallo

Garlic Herb White Bean Dip

Garlic Herb White Bean Dip

Classic Pico de Gallo

The most viewed healthy dip recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine