45+ Easy and Flavorful Sunday Dairy-Free Appetizer Recipes for a Perfect Brunch

When planning a Sunday gathering or a relaxed afternoon with family and friends, appetizers are an essential part of setting the tone.

Whether you’re preparing a light snack for a small get-together or an elaborate spread for a larger crowd, offering a variety of dairy-free appetizers ensures everyone can enjoy the food without restrictions.

With the increasing demand for plant-based and allergy-friendly options, dairy-free recipes are a thoughtful and inclusive choice that won’t compromise on taste.

In this blog, we’ve compiled over 45+ dairy-free appetizer recipes that are not only delicious but also easy to prepare.

From crunchy snacks to fresh dips, savory bites, and veggie-packed treats, these appetizers cater to various tastes and dietary needs, making your Sunday gatherings more enjoyable and stress-free.

Whether you’re entertaining guests with food allergies, following a dairy-free lifestyle, or simply want to add variety to your spread, these recipes will inspire you to create memorable appetizers everyone will love.

45+ Easy and Flavorful Sunday Dairy-Free Appetizer Recipes for a Perfect Brunch

With these 45+ dairy-free appetizer recipes, you’ll never run out of ideas for your Sunday gatherings.

From hearty dips and savory spreads to light bites and flavorful snacks, these appetizers are designed to please both your guests and your taste buds.

The best part? They’re all dairy-free, so you can cater to a wide range of dietary preferences while still serving food that’s bursting with flavor.

So, next time you’re hosting a Sunday brunch, dinner, or casual get-together, you’ll have a collection of easy, tasty, and satisfying appetizers to choose from.

Enjoy the freedom of creating inclusive, crowd-pleasing dishes that everyone can savor!

Spicy Roasted Chickpeas

This Spicy Roasted Chickpeas recipe is a flavorful, crunchy snack that combines the richness of chickpeas with a kick of heat. Perfect for Sunday get-togethers, these roasted chickpeas are quick to prepare, nutritious, and satisfying. A great alternative to chips, they’re packed with protein and fiber while being entirely dairy-free.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel to remove excess moisture.
3. In a bowl, toss the chickpeas with olive oil, paprika, cumin, cayenne, garlic powder, salt, and pepper until evenly coated.
4. Spread the chickpeas in a single layer on the prepared baking sheet.
5. Roast in the oven for 25-30 minutes, shaking the pan halfway through for even crispness.
6. Once golden and crispy, remove from the oven and let them cool slightly before serving.

Spicy Roasted Chickpeas are an ideal dairy-free appetizer that adds a fun crunch to your Sunday gathering. With their bold spices and satisfying texture, they’ll be a crowd favorite for those seeking a healthier, dairy-free option. Plus, they’re easy to make and require minimal ingredients, making them a quick and hassle-free treat to snack on.

Avocado and Mango Salsa

This vibrant Avocado and Mango Salsa is a refreshing, light, and dairy-free dip that’s perfect for a Sunday appetizer. The creamy avocado pairs beautifully with the sweet mango, while the hint of lime and cilantro adds a burst of fresh flavor. Serve this salsa with tortilla chips or fresh veggie sticks for an easy and crowd-pleasing snack.

Ingredients:

• 1 ripe avocado, diced
• 1 ripe mango, peeled and diced
• 1 small red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the diced avocado, mango, red onion, jalapeño, and cilantro.
2. Squeeze the lime juice over the mixture and gently toss to combine.
3. Season with salt and pepper to taste.
4. Chill the salsa for at least 30 minutes in the fridge to allow the flavors to meld.
5. Serve with tortilla chips, pita chips, or sliced veggies.

This Avocado and Mango Salsa is an exciting twist on a traditional salsa. It’s light, bright, and perfect for a dairy-free appetizer. The sweet mango and creamy avocado balance each other perfectly, while the cilantro and lime elevate the flavor. This salsa is not only a treat for the taste buds but also a colorful addition to your Sunday spread. It’s a simple yet sophisticated dish that everyone will love!

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus is a smooth, creamy dip that is a great addition to any Sunday gathering. Made with simple pantry ingredients, this hummus is rich in flavor, slightly smoky, and perfect for dipping fresh vegetables, pita, or crackers. It’s also dairy-free and a fantastic way to enjoy a Mediterranean-inspired snack.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 roasted red pepper, peeled and chopped (store-bought or homemade)
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 clove garlic, minced
• Juice of 1 lemon
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the chickpeas, roasted red pepper, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper.
2. Process until smooth, adding a little water if needed to reach the desired consistency.
3. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.
4. Transfer to a serving dish and drizzle with a bit more olive oil and a sprinkle of cumin for garnish.
5. Serve with pita bread, vegetable sticks, or crackers.

Roasted Red Pepper Hummus is an excellent dairy-free option that will please even the pickiest eaters. It’s creamy, smoky, and packed with flavor. Whether served as a dip or a spread, it’s a great addition to your Sunday appetizer spread. Easy to make and versatile, this hummus is sure to become a staple at your gatherings and can be enjoyed by both vegans and non-vegans alike.

Cucumber and Hummus Bites

These Cucumber and Hummus Bites are a refreshing and light appetizer, ideal for a dairy-free treat. The crunchy cucumber slices are topped with creamy hummus and garnished with fresh herbs, creating a bite-sized snack that’s easy to assemble and full of flavor. Perfect for a Sunday brunch or as a starter for a casual get-together.

Ingredients:

• 1 cucumber, sliced into 1/2-inch thick rounds
• 1/2 cup of hummus (store-bought or homemade)
• 1 tbsp fresh parsley, chopped
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste
• Olive oil (for drizzling)

Instructions:

1. Slice the cucumber into 1/2-inch rounds and arrange them on a serving platter.
2. Spoon a small dollop of hummus onto each cucumber round.
3. Garnish with chopped parsley and sesame seeds for extra flavor and crunch.
4. Drizzle with a bit of olive oil, and sprinkle with salt and pepper.
5. Serve immediately, or refrigerate for up to an hour before serving.

Cucumber and Hummus Bites are a delightful, dairy-free appetizer that’s as refreshing as it is delicious. The combination of crisp cucumber and smooth, savory hummus is a simple yet satisfying pairing. The added fresh herbs and sesame seeds provide a burst of flavor, making this bite-sized treat a perfect option for any Sunday gathering. Plus, it’s quick to prepare and great for serving a crowd!

Guacamole with Tortilla Chips

Guacamole with Tortilla Chips is a timeless and easy-to-make appetizer that’s always a hit. This classic dip is made with creamy avocados, fresh lime juice, and zesty seasonings, served with crispy tortilla chips for the perfect pairing. It’s naturally dairy-free, packed with healthy fats, and guaranteed to be a crowd-pleaser.

Ingredients:

• 3 ripe avocados, peeled and pitted
• 1 small red onion, finely chopped
• 1 tomato, diced
• 1 small jalapeño, seeded and finely chopped (optional)
• 2 tbsp fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste
• Tortilla chips, for serving

Instructions:

1. In a bowl, mash the avocados with a fork or potato masher until smooth, but with some chunks remaining.
2. Add the chopped red onion, tomato, jalapeño, and cilantro, then mix to combine.
3. Squeeze in the lime juice and season with salt and pepper to taste.
4. Stir everything together and adjust the seasoning as needed.
5. Serve with a side of crispy tortilla chips for dipping.

Guacamole with Tortilla Chips is a quintessential dairy-free appetizer that brings bright, fresh flavors to any occasion. The creaminess of the avocado pairs perfectly with the tangy lime and spicy kick from the jalapeño. It’s a quick and simple recipe, ideal for serving at your Sunday gathering, and will have your guests coming back for more. Whether it’s paired with chips or fresh veggies, guacamole never goes out of style.

Baked Sweet Potato Fries with Avocado Dip

Baked Sweet Potato Fries with Avocado Dip is a wholesome, dairy-free appetizer that combines the natural sweetness of roasted sweet potatoes with a creamy avocado dip. The fries are baked to perfection, crispy on the outside and tender on the inside, and the avocado dip offers a cooling contrast with just the right amount of seasoning.

Ingredients for Sweet Potato Fries:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper

Ingredients for Avocado Dip:

• 1 ripe avocado, peeled and pitted
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato fries in olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Spread the fries in a single layer on the prepared baking sheet.
4. Bake for 25-30 minutes, flipping halfway through, until the fries are crispy and golden.
5. Meanwhile, make the avocado dip by mashing the avocado in a bowl and mixing in the lime juice and chopped cilantro. Season with salt and pepper to taste.
6. Serve the baked sweet potato fries with the avocado dip on the side.

Baked Sweet Potato Fries with Avocado Dip offer a satisfying and flavorful dairy-free appetizer that is both comforting and nutritious. The sweetness of the fries is perfectly balanced with the creamy, zesty avocado dip. This dish is ideal for those looking for a lighter snack with a touch of indulgence, making it an excellent choice for any Sunday gathering. It’s easy to prepare, and the combination of flavors will have your guests reaching for more.

Roasted Garlic and Herb Olives

Roasted Garlic and Herb Olives are a simple yet elegant appetizer perfect for a Sunday gathering. The olives are infused with the savory flavors of garlic, rosemary, and thyme, then roasted to bring out their natural richness. This dish is perfect for those looking for a dairy-free, Mediterranean-inspired snack to serve with drinks or as part of a larger spread.

Ingredients:

• 2 cups mixed olives (green, Kalamata, or your choice)
• 4 cloves garlic, smashed
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the olives, garlic, rosemary, thyme, olive oil, red pepper flakes (if using), and salt.
3. Toss everything together until the olives are well-coated with the olive oil and herbs.
4. Spread the olives evenly on the baking sheet.
5. Roast for 10-15 minutes, shaking the pan halfway through to ensure even cooking. Keep an eye on them to prevent burning.
6. Once done, remove from the oven and allow to cool slightly before serving.

Roasted Garlic and Herb Olives are a sophisticated, dairy-free appetizer that’s both flavorful and easy to prepare. The combination of garlic, herbs, and olive oil makes these olives a savory, irresistible snack that will disappear quickly at any gathering. Whether served as a light bite or paired with wine, these olives are a guaranteed crowd-pleaser and an elegant addition to your Sunday spread.

Vegan Stuffed Mushrooms

These Vegan Stuffed Mushrooms are a hearty and delicious dairy-free appetizer, perfect for those who enjoy savory bites with a little extra texture. Filled with a flavorful mixture of breadcrumbs, garlic, herbs, and nutritional yeast, these mushrooms are rich in flavor and satisfyingly bite-sized. They’re a perfect starter for a Sunday dinner or a fun dish to serve at any casual get-together.

Ingredients:

• 12 large white or cremini mushrooms, stems removed and cleaned
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking sheet with olive oil.
2. Remove the stems from the mushrooms and set the caps aside.
3. In a bowl, combine the breadcrumbs, nutritional yeast, garlic, parsley, olive oil, salt, pepper, and lemon juice.
4. Stuff each mushroom cap with the breadcrumb mixture, pressing down gently to ensure the filling stays in place.
5. Arrange the stuffed mushrooms on the baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Serve warm, garnished with extra parsley if desired.

Vegan Stuffed Mushrooms are a delicious and dairy-free alternative to traditional stuffed mushrooms. The combination of breadcrumbs, garlic, and nutritional yeast creates a savory filling that mimics the richness of cheese. These bite-sized treats are perfect for serving as an appetizer, offering a hearty, flavorful option for your guests. They are quick to make and can be prepared ahead of time, making them an ideal dish for any Sunday gathering.

Coconut Lime Shrimp Skewers

Coconut Lime Shrimp Skewers are a tropical, dairy-free appetizer that combines the sweetness of coconut with the tanginess of lime. The shrimp is marinated in a flavorful mixture of lime juice, coconut milk, and spices, then grilled to perfection on skewers. This dish is light, refreshing, and perfect for a Sunday cookout or casual gathering.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup coconut milk (canned, full-fat)
• Zest and juice of 2 limes
• 1 tbsp fresh cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. In a bowl, whisk together the coconut milk, lime zest, lime juice, cilantro, cumin, chili powder, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat the grill or a grill pan to medium-high heat and lightly oil the grates.
4. Thread the shrimp onto the skewers, making sure to leave a little space between each piece.
5. Grill the shrimp for 2-3 minutes per side, or until they are opaque and cooked through.
6. Remove from the grill and serve immediately, garnished with additional cilantro and lime wedges if desired.

Coconut Lime Shrimp Skewers are an exotic, dairy-free appetizer that’s bursting with tropical flavor. The coconut milk marinade imparts a creamy richness without any dairy, while the lime adds a refreshing tang. These skewers are easy to prepare, quick to cook, and full of vibrant flavors, making them a perfect addition to any Sunday gathering. Whether you serve them as an appetizer or part of a main course, they’re sure to impress your guests.

Spicy Roasted Chickpeas

Spicy Roasted Chickpeas are a crunchy, flavorful dairy-free snack that’s perfect for munching on throughout a Sunday gathering. Packed with protein and fiber, these chickpeas are roasted to crispy perfection and seasoned with a spicy, smoky mix of paprika, cumin, and chili powder. They’re easy to make, healthy, and incredibly addictive.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp cayenne pepper (optional for extra spice)
• Salt to taste
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel to remove excess moisture.
3. In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, chili powder, cayenne (if using), and salt until they are evenly coated.
4. Spread the chickpeas out on the prepared baking sheet in a single layer.
5. Roast for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
6. Allow them to cool for a few minutes, then garnish with fresh parsley if desired. Serve immediately.

Spicy Roasted Chickpeas are the perfect dairy-free snack for any occasion. They’re crunchy, flavorful, and packed with protein, making them a healthier alternative to traditional chips or crackers. The blend of spices adds a smoky kick, while the roasted chickpeas provide satisfying texture. This recipe is quick, easy, and guaranteed to be a hit at your Sunday gathering, offering guests a healthy yet indulgent treat.

Avocado and Tomato Crostini

Avocado and Tomato Crostini is a light, fresh, and dairy-free appetizer that’s perfect for a Sunday brunch or evening gathering. Creamy avocado is spread on crispy toasted baguette slices, then topped with juicy tomatoes and a drizzle of balsamic glaze. It’s a simple yet delicious combination of flavors that’s bound to impress.

Ingredients:

• 1 baguette, sliced into 1/2-inch pieces
• 2 ripe avocados, mashed
• 1 cup cherry tomatoes, halved
• 1 tbsp fresh basil, chopped
• 2 tbsp balsamic glaze
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet and lightly drizzle with olive oil.
3. Toast the slices in the oven for about 8-10 minutes, or until they are golden and crispy.
4. While the bread is toasting, mash the avocados in a bowl and season with salt and pepper to taste.
5. Once the crostini is toasted, spread a generous layer of mashed avocado on each slice.
6. Top each with halved cherry tomatoes and a sprinkle of fresh basil.
7. Drizzle with balsamic glaze and serve immediately.

Avocado and Tomato Crostini is a dairy-free, flavorful appetizer that brings together creamy avocado, fresh tomatoes, and a touch of balsamic sweetness. It’s easy to prepare and offers a perfect balance of textures, with crispy bread, creamy avocado, and juicy tomatoes. This simple dish makes a stunning addition to any Sunday gathering and is sure to be a crowd-pleaser, whether it’s served as an appetizer or a light snack.

Roasted Red Pepper and Almond Dip

Roasted Red Pepper and Almond Dip is a creamy, dairy-free dip that’s full of rich, smoky flavor. The roasted red peppers blend beautifully with almonds, garlic, and olive oil to create a smooth, tangy dip that’s perfect for dipping fresh vegetables, pita chips, or crusty bread. It’s an easy-to-make, vegan-friendly appetizer that will be loved by all.

Ingredients:

• 2 large red bell peppers, roasted, peeled, and seeds removed
• 1/2 cup almonds (raw or toasted)
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the red bell peppers by placing them on a baking sheet under the broiler or on a grill, turning occasionally until the skin is charred. Once roasted, remove the skin and seeds, and chop the peppers.
2. In a food processor, combine the roasted peppers, almonds, garlic, olive oil, lemon juice, smoked paprika, salt, and pepper.
3. Process until smooth and creamy. If the dip is too thick, add a small amount of water to reach your desired consistency.
4. Transfer the dip to a serving bowl and garnish with fresh parsley.
5. Serve with pita chips, fresh vegetables, or crusty bread.

Roasted Red Pepper and Almond Dip is a dairy-free, vegan-friendly alternative to traditional creamy dips. The smoky flavor of the roasted peppers, combined with the richness of almonds and a touch of lemon, creates a dip that’s flavorful and satisfying. It’s an excellent choice for a Sunday appetizer that pairs beautifully with fresh veggies, pita, or crackers. This dip is both easy to prepare and sure to impress your guests with its unique and bold flavors.

Sweet Potato and Black Bean Lettuce Wraps

Sweet Potato and Black Bean Lettuce Wraps are a vibrant, healthy, and satisfying dairy-free appetizer. Roasted sweet potatoes and black beans are seasoned with a variety of spices and served in crisp lettuce cups, making for a light yet flavorful bite. This dish is not only vegan but also gluten-free, perfect for a crowd with dietary restrictions.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp lime juice
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 8 large lettuce leaves (such as Romaine or Butter lettuce)
• 1 avocado, sliced (optional for topping)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them evenly on the prepared baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, or until they are tender and slightly caramelized, tossing halfway through.
4. While the sweet potatoes are roasting, combine the black beans, lime juice, red onion, and cilantro in a bowl. Mix well.
5. Once the sweet potatoes are done, let them cool slightly, then add them to the black bean mixture and stir to combine.
6. Spoon the sweet potato and black bean mixture into the center of each lettuce leaf.
7. Top with avocado slices if desired, and serve immediately.

Sweet Potato and Black Bean Lettuce Wraps are a flavorful and refreshing dairy-free appetizer that will delight your guests. The combination of roasted sweet potatoes, black beans, and fresh lime creates a balance of sweetness, smokiness, and tang, while the crisp lettuce provides a refreshing contrast. These wraps are not only vegan and gluten-free but also easy to customize with additional toppings like avocado or salsa. They’re perfect for a light, healthy appetizer or snack at your Sunday gathering.

Zucchini Fritters with Dairy-Free Yogurt Dip

Zucchini Fritters are crispy on the outside and tender on the inside, making them a perfect dairy-free appetizer. Made with shredded zucchini, garlic, and fresh herbs, these fritters are paired with a tangy dairy-free yogurt dip for a satisfying bite. They’re easy to make, healthy, and packed with flavor, making them an excellent addition to any Sunday spread.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp olive oil (for frying)
• 1/2 cup dairy-free yogurt (such as coconut or almond-based)
• 1 tbsp lemon juice
• 1 tsp dried dill (optional)

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
2. In a bowl, combine the zucchini, breadcrumbs, parsley, garlic, nutritional yeast, salt, and pepper. Mix well.
3. Form the mixture into small patties, about 2-3 inches in diameter.
4. Heat the olive oil in a skillet over medium heat.
5. Fry the fritters in batches, cooking for 2-3 minutes per side, until they are golden brown and crispy.
6. In a small bowl, combine the dairy-free yogurt, lemon juice, and dill (if using). Stir until smooth.
7. Serve the fritters warm with the yogurt dip on the side.

Zucchini Fritters with Dairy-Free Yogurt Dip are a delicious and versatile appetizer that’s perfect for any Sunday gathering. The crispy fritters are full of savory flavors and a satisfying texture, while the yogurt dip adds a refreshing, tangy complement. These fritters are an excellent way to use up seasonal zucchini and are sure to be a hit with both vegan and non-vegan guests alike. They can also be made ahead of time and reheated, making them a great option for easy entertaining.

Mango Salsa with Tortilla Chips

Mango Salsa with Tortilla Chips is a bright, sweet, and tangy dairy-free appetizer that is perfect for any casual gathering. The combination of ripe mangoes, red onion, cilantro, and lime juice creates a refreshing salsa that pairs wonderfully with crispy tortilla chips. This dish is quick, easy to make, and guaranteed to be a crowd favorite.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, deseeded and minced (optional for heat)
• Juice of 1 lime
• Salt to taste
• Tortilla chips for serving

Instructions:

1. In a bowl, combine the diced mangoes, red onion, cilantro, and jalapeño (if using).
2. Add the lime juice and salt, and stir to combine.
3. Taste and adjust seasoning if needed.
4. Serve the mango salsa with tortilla chips on the side for dipping.

Mango Salsa with Tortilla Chips is a vibrant, refreshing appetizer that’s perfect for any Sunday gathering. The sweetness of the mango pairs beautifully with the tangy lime and the slight heat from the jalapeño, creating a salsa that is both flavorful and addicting. This dish is not only dairy-free but also gluten-free, making it a great option for guests with dietary restrictions. Serve it as a snack or appetizer, and watch it disappear in no time!

Note: More recipes are coming soon!