The 5th of May is celebrated as a day of pride for Mexico’s victory over French forces at the Battle of Puebla on May 5th, 1862. Over 150 years later, we honor and praise Mexico’s triumph by drinking bountiful amounts of liquid gold (or silver)— tequila.

We hate to be party poopers, but there’s more to this day than getting wasted on tequila shots. You’re going to need something to soak in all of those Margaritas and Mexican beer as you party your Tuesday away. Check out these 5 simple Mexican dips that you can make at home for your Cinco De Mayo Fiesta. Your amigos are going to love you.

Anita's Famous Guacamole

With so many guacamole recipes out there, why does Digest Miami's Editor, Anita Roman, claim that her recipe is incomparable? Perhaps it's the authentic stone Molcajete bowl used for grinding the ingredients or that one special ingredient. Can you guess which is the secret ingredient?

2 tbsp finely chopped white onion
3 tbsp fresh chopped cilantro
1 finely chopped jalapeño (add more if you like it spicy)
3 ripe avocados (cut into medium-size chunks)
1/2 of a tomato, diced
1/2 of a red bell pepper, finely chopped
1 lime wedge
1 teaspoon salt (or to taste)

1. Grind 1 tbsp onion, 1 tbsp cilantro, and jalapeño with salt in Molcajete bowl or just mash with fork or back of spoon.

2. Gently fold in the avocado, making sure to keep avocado in chunks.

3. Add the remaining ingredients (again, do it gently to keep the avocado nice and chunky!)

4. Squeeze just a little of the lime wedge over the top and salt to taste if necessary.

5. Serve immediately with your favorite tortilla chips, pita, crackers or veggies!
 

Rico Queso Blanco Dip

Rico, or "rich" as we say in English, is the perfect way to describe this white cheese dip. It's full of rich, piquant flavors. Your guests will love this gooey Tex-Mex Southwestern dip at your fiesta. It always seems to run out first at ours!

1 1/4 lb block of Boar’s Head White American Cheese, cut into 1 inch cubes
2/3 cup of whole milk
1/2 cup of cold water
1/4 cup (2 oz) of Ortega Diced Green Chiles
1/2 cup (4 oz) of La Costeña Pickled Jalapeños
1 oz of La Costeña Pickled Jalapeño juice
Pinch of Cumin

1. In a medium pot, stir in the cheese cubes, milk and water until the cheese is melted. Stir every minute or so.

2. Add the chiles, pickled jalapeños, jalapeño juice and cumin and stir.

3. Serve with your favorite tortilla chips as a dip or as a sauce over over warm Quesadillas if you’re feeling cheesy!
 

Almost-Guilt-Free Turkey Enchilada Dip

At Digest Miami, we try to be as health-conscious as possible (maybe not always). Try our “healthy” version of an enchilada dip. Okay, so the only thing healthy about it is the ground turkey, but it’s the effort that counts, right?

1 tbsp olive oil
1 lb ground turkey
1 1/2 cups Las Palmas Enchilada Sauce
1 cup Del Monte Fire Roasted Corn Kernels
4.5 oz of Ortega Diced Green Chiles
1 cup shredded Monterrey Jack Cheese (divided)
1 cup shredded cheddar cheese (divided)
Nonstick cooking spray
Salt and pepper to taste

1. Preheat oven to 400’F. Lightly coat two 10 oz ceramic glass bowls with nonstick spray.

2. Heat olive oil in a saucepan over medium-high heat. Brown crumbled ground turkey, about 3-5 minutes. Drain excess fat.

3. Stir in enchilada sauce, corn, chiles, 1/2 cup of Monterrey Jack cheese, and 1/2 cup of cheddar cheese. Season with sale and pepper to taste.

4. Divide the filling evenly into the glass ceramic bowls and top with the 1 cup of remaining cheeses.

5. Place bowls into the oven and bake for 5 minutes. The edges should bubble up in gooey, cheesy goodness.

6. Let cool for 5 minutes before serving with warm tortilla chips for dipping or on your very own enchiladas!
 

Elote Dip

No chips required for this sweet snack! This corn dip is so tasty, you can just dive in by the spoonful and its a great festive look for your fiesta too!

1 tbsp butter
5 ears of corn, shucked and rinsed
1 jalapeño, seeded and sliced
3 tbsp mayonnaise
2 tbsp Cacique Cotija Cheese
2 tbsp cilantro, chopped
1 tsp chili powder
1 garlic clove, pressed
juice of 1 lime

1. Melt butter in a large skillet over medium-high heat.

2. Add corn kernels and jalapeño. Stir occasionally until lightly charred, about 6-8 minutes.

3. Stir in mayonnaise, cotija cheese, cilantro, chili powder, garlic and lime juice.

4. Serve immediately as a comforting snack or dip your favorite chips in there!
 

Roasted Tomatillo Salsa Verde

You may know Rick Bayless from winning the title of Bravo’s Top Chef Masters with his authentic Mexican cuisine. We had to share with you his delicious recipe for Roasted Tomatillo Salsa Verde from his highly rated Public Television series, Mexico— One Plate at a Time.

5-6 medium tomatillos, husked and rinsed
1 jalapeño, stemmed
5-6 sprigs fresh cilantro, chopped
1/4 cup onion, finely chopped
1/4 cup water
salt to taste

1. Preheat your broiler.

2. Roast the tomatillos and chiles on a baking sheet 4 inches below the broiler for about 5-6 minutes. Flip the tomatillos over and toast for about 4-5 minutes until the tomatillos and chiles are splotchy-black and blistered.

3. In a blender, combine the tomatillos and chiles along with the juice from the baking sheet. Add the cilantro and 1/4 cup of water. Blend to a course puree and scrape into a serving dish.

4. Rinse the onion under cold water and shake to remove excess moisture. Stir the onion into the salsa and season with 1/4 tsp of salt.

5. Serve with chips or as a delicious sauce to compliment chicken wings or a juicy flank steak!