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Summer Dips and Appetizers

Summer dips and appetizers featuring mango salsa, guacamole, cherry tomato bruschetta, and whipped feta for a vibrant party platter. Simple no-cook prep gives creamy, tangy textures paired with crisp pita chips and colorful crudités.
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Prep Time 30 minutes
resting 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Mango salsa
  • 2 cups mango salsa
Guacamole
  • 1.5 cups guacamole Keep tightly covered on the surface until serving.
Cherry tomato bruschetta
  • 1 cup cherry tomato bruschetta
Whipped feta dip
  • 1 cup whipped feta dip
Pita chips
  • 1 golden pita chips
Crudités
  • 1 assorted colorful crudités
Lime wedges
  • 1 fresh lime wedges for garnish

Equipment

  • 1 large platter

Method
 

Prep and assemble the dips
  1. Dice mango and mix it into mango salsa along with red onion, jalapeño, lime juice, and cilantro to build the salsa flavor.
  2. Mash avocados into guacamole with lime, salt, and cilantro until smooth and thick with a creamy texture.
  3. Mix cherry tomatoes with olive oil, basil, and garlic for cherry tomato bruschetta topping so the tomatoes stay juicy and glossy.
  4. Whip whipped feta dip with olive oil and lemon until smooth and creamy, scraping down as needed for an even consistency.
Rest and set up for serving
  1. Cover the prepared dips and refrigerate for 2 hours so flavors meld and the textures set up.
  2. Arrange all dips in colorful bowls on a large platter, then surround them with golden pita chips and assorted colorful crudités for contrast.
  3. Add fresh lime wedges for garnish at the end so guests can squeeze over dips to brighten each bite.

Notes

Make-ahead pro tip: prep dips 2 hours ahead and refrigerate covered for best flavor and texture. Store assembled or separate dips in airtight containers in the refrigerator up to 2–3 days; guacamole is best eaten sooner. Freezing isn’t recommended for guacamole or whipped feta texture. Dietary swap: use dairy-free feta (or a cashew-based feta) to make the whipped feta dip vegetarian and dairy-free while keeping the creamy vibe.