For cold dips, I love hummus, or Trader Joe's peach salsa. If I want to make something, I make this white bean dip, which is super easy and goes great with tortilla chips:
White Bean Confetti Dip (from noteatingoutinny.com)
(makes about 1 pint)
1 can cannellini beans, rinsed and drained
2 jalapeno peppers, seeds removed and finely chopped
1/4 cup red onion, finely chopped
1/4 cup red pepper, finely chopped
juice of 1 lemon
1 tsp lemon zest
1 large garlic clove, crushed
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp cayenne pepper
1/8 tsp white pepper
1/4 tsp chipotle sauce
2 Tb olive oil
salt and freshly ground pepper to taste
1 Tb tahini (optional)
Combine all ingredients except for jalapeno, red pepper and onion in a food processor and pulse until mixture is a smooth consistency. Taste for seasoning, adjusting as desired. Transfer mixture into a bowl. Fold in chopped pepper and onion, and stir until blended. Serve chilled and store up to 1 week in the refrigerator.