Dips – the perfect snack for any occasion! Whether you’re looking to spice up your next gathering or simply need a tasty treat to get you through the day, dips are always a winner. And who says they have to be unhealthy? In this article, we’ll dive into 20 delicious and nutritious dip recipes that are sure to satisfy your cravings while keeping your dietary goals in check.
From creamy avocado Greek yogurt dips to roasted red pepper hummus, we’ve got you covered with a range of flavors and textures to suit any taste. So go ahead, grab some veggies or crackers, and get ready to indulge in the ultimate snacktime experience.
Stay tuned for our top 20 healthy dip recipes that are sure to become your new favorite snacks!
Avocado Greek Yogurt Dip
A creamy and refreshing twist on traditional dips, this Avocado Greek Yogurt Dip is perfect for veggies, crackers, or chips.
Ingredients:
– 2 ripe avocados, mashed
– 1 cup Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Chopped fresh herbs (optional)
Instructions:
1. In a medium bowl, combine the mashed avocado and Greek yogurt. Mix until smooth.
2. Add the lemon juice, garlic powder, salt, and pepper. Stir until well combined.
3. Taste and adjust the seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped fresh herbs if desired.
Cooking Time:
– Prep time: 10 minutes
– Chill time: 30 minutes
– Total time: 40 minutes
Roasted Red Pepper Hummus
Roasted Red Pepper Hummus Recipe
Elevate your snack game with this flavorful and vibrant dip, perfect for veggie sticks, pita chips, or as a spread for sandwiches.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup roasted red peppers (see roasting instructions below)
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Roasting Instructions:
Preheat oven to 425°F (220°C). Place 2-3 red bell peppers on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 30-40 minutes or until skin is blistered and charred. Peel off the skin, discarding it, and chop the flesh into pieces.
Instructions:
1. In a blender or food processor, combine chickpeas, roasted red peppers, lemon juice, tahini, garlic, salt, and olive oil.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning if desired.
4. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: 10 minutes (roasting time) + blending time
Enjoy your delicious Roasted Red Pepper Hummus!
Spinach Artichoke Yogurt Dip
A creamy and delicious dip that’s perfect for parties or snacking with friends.
Ingredients:
– 1 (8 oz) container of plain Greek yogurt
– 1/2 cup chopped fresh spinach
– 1/4 cup chopped artichoke hearts
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a bowl, combine yogurt, spinach, artichoke hearts, lemon juice, garlic, salt, and pepper.
2. Mix until well combined and smooth.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve with crackers, chips, or vegetables.
Cooking Time: None! This dip is served chilled.
Black Bean and Corn Salsa
Add a burst of flavor to your tacos, grilled meats, or veggies with this vibrant Black Bean and Corn Salsa recipe.
Ingredients:
– 1 cup cooked black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine black beans, corn kernels, red bell pepper, and cilantro.
2. Squeeze lime juice over the mixture and toss gently to combine.
3. Drizzle olive oil over the salsa and stir to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 5-10 minutes ( prep time), 30 minutes (refrigeration time)
Garlic Herb White Bean Dip
Elevate your snack game with this creamy, aromatic dip that’s perfect for veggie sticks, crackers, or pita chips.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine beans, garlic, olive oil, lemon juice, parsley, thyme, salt, and pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning if desired.
4. Transfer dip to a serving bowl and garnish with additional parsley or thyme, if desired.
Cooking Time: 5 minutes
Edamame Wasabi Dip
A creamy and pungent dip that pairs perfectly with steamed edamame, this recipe combines the freshness of wasabi with the richness of Japanese mayonnaise.
Ingredients:
– 1/2 cup mayonnaise
– 2 tablespoons wasabi paste
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1/4 teaspoon grated ginger
– Salt and pepper, to taste
– Chopped scallions, for garnish (optional)
Instructions:
1. In a bowl, whisk together mayonnaise, wasabi paste, soy sauce, rice vinegar, and grated ginger until smooth.
2. Taste and adjust seasoning as needed.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled, garnished with chopped scallions if desired.
Cooking Time: None! This dip is ready in just a few minutes of whisking together the ingredients.
Baba Ganoush with Tahini
A classic Middle Eastern dip made with roasted eggplants, creamy tahini, and a hint of garlic.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 2 tablespoons water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with salt, and roast for 30-40 minutes or until the skin is charred and tender.
4. Let eggplants cool, then peel off the skin and place the flesh into a blender or food processor.
5. Add tahini, lemon juice, garlic, and water to the blender.
6. Blend until smooth and creamy, adjusting seasoning as needed.
Cooking Time: 45-50 minutes
Cucumber Dill Yogurt Dip
Beat the heat with this light and refreshing dip, perfect for hot summer days or as a tasty accompaniment to your favorite snacks.
Ingredients:
– 1 large cucumber, peeled and finely chopped
– 1/4 cup plain Greek yogurt
– 2 tablespoons freshly chopped dill
– 1 tablespoon lemon juice
– Salt, to taste
– Optional: 1-2 cloves garlic, minced
Instructions:
1. In a medium bowl, combine the chopped cucumber, Greek yogurt, dill, and lemon juice.
2. Mix well until all ingredients are fully incorporated.
3. Season with salt to taste. If desired, add the minced garlic and mix again.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Serve chilled or at room temperature.
Cooking Time: None! This dip is ready in just a few minutes of prep time.
Enjoy your delicious and refreshing Cucumber Dill Yogurt Dip!
Spicy Lentil Dip
Add a kick to your snack time with this flavorful Spicy Lentil Dip, perfect for veggie sticks, pita chips, or crackers.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup plain Greek yogurt
– 1/4 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1-2 dashes hot sauce (depending on desired level of heat)
Instructions:
1. In a blender or food processor, combine cooked lentils, Greek yogurt, red bell pepper, cilantro, garlic, lemon juice, cumin, smoked paprika, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning with hot sauce, adding more if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None – this dip is a quick and easy prep!
Beetroot and Walnut Dip
This vibrant dip combines the earthy sweetness of beetroot with the rich, nutty flavor of walnuts, perfect for snacking or serving as a healthy appetizer.
Ingredients:
– 2 large beetroot, cooked and peeled
– 1/2 cup walnuts, chopped
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine cooked beetroot, chopped walnuts, Greek yogurt, lemon juice, and garlic.
3. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
4. Season with salt and pepper to taste.
5. Transfer the dip to a serving bowl and garnish with additional chopped walnuts and a sprinkle of paprika, if desired.
Cooking Time: 10 minutes
Carrot Ginger Turmeric Dip
This vibrant dip is a perfect combination of sweet carrots, spicy ginger, and earthy turmeric. Serve it with crudités or crackers for a healthy and flavorful snack.
Ingredients:
– 2 large carrots, peeled and grated
– 1-inch piece of fresh ginger, peeled and minced
– 1/2 teaspoon ground turmeric
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– Salt to taste
Instructions:
1. In a medium bowl, combine the grated carrot, minced ginger, and ground turmeric.
2. In a small bowl, whisk together the Greek yogurt and honey until smooth.
3. Add the yogurt mixture to the carrot mixture and stir until well combined.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This dip is ready in just a few minutes of prep time.
Chickpea Avocado Mash
A simple, healthy twist on traditional guacamole, this recipe combines the creaminess of avocado with the nutty flavor of chickpeas. Perfect as a snack or appetizer for any gathering.
Ingredients:
– 1 ripe avocado, peeled and pitted
– 1/2 cup cooked chickpeas (canned or cooked from scratch)
– 1 tablespoon fresh lime juice
– 1/2 teaspoon salt
– Optional: 1-2 cloves garlic, minced; 1/4 cup chopped cilantro
Instructions:
1. In a medium bowl, mash the avocado with a fork until mostly smooth.
2. Add the chickpeas, lime juice, and salt to the bowl. Mix until well combined.
3. Taste and adjust seasoning as needed. If desired, add minced garlic or chopped cilantro for extra flavor.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (mostly prep time)
Sun-Dried Tomato and Basil Dip
Sun-Dried Tomato and Basil Dip Recipe
Add a burst of Mediterranean flavor to your gathering with this easy-to-make Sun-Dried Tomato and Basil Dip. Perfect for crackers, chips, or veggies.
Ingredients:
– 1 (8 oz) container cream cheese, softened
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh basil leaves
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the softened cream cheese and mayonnaise until smooth.
3. Stir in the chopped basil leaves, sun-dried tomatoes, and lemon juice.
4. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish or small ceramic bowl.
6. Bake for 15-20 minutes, or until warm and lightly set.
Serve warm with crackers, chips, or crudités.
Roasted Garlic Cauliflower Dip
Roasted Garlic Cauliflower Dip Recipe
A creamy and savory dip that combines the natural sweetness of roasted garlic with the earthy flavor of cauliflower, perfect for snacking or as a party appetizer.
Ingredients:
– 1 head of cauliflower, broken into florets
– 3 cloves of garlic, peeled and separated
– 2 tablespoons olive oil
– 1/4 cup Greek yogurt
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. While the cauliflower is roasting, spread the garlic cloves on a separate baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and roast for 15-20 minutes or until caramelized.
4. In a blender or food processor, combine the roasted cauliflower, garlic, Greek yogurt, Parmesan cheese, salt, and pepper. Blend until smooth.
5. Serve warm or at room temperature with crudités or crackers.
Cooking Time: 45-50 minutes
Mango Salsa with Jalapeño
This refreshing salsa combines the sweetness of mango with a spicy kick from jalapeño, perfect for topping tacos, grilled meats, or veggies. The simplicity of this recipe makes it easy to prepare in just a few minutes.
Ingredients:
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 tablespoons cilantro, chopped
– Salt, to taste
Instructions:
1. In a medium bowl, combine mango, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Stir in chopped cilantro.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salsa is ready in just a few minutes.
Pumpkin Seed and Cilantro Dip
This vibrant green dip combines the nutty flavor of pumpkin seeds with the freshness of cilantro, perfect for snacking or as a topping for your favorite dishes.
Ingredients:
– 1/2 cup cooked pumpkin
– 1/4 cup pumpkin seeds
– 1/4 cup fresh cilantro leaves and stems
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 3 tablespoons Greek yogurt
Instructions:
1. In a blender or food processor, combine cooked pumpkin, pumpkin seeds, cilantro, lemon juice, and salt.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Add the Greek yogurt and blend until well combined.
4. Taste and adjust seasoning if desired.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This dip is ready in just a few minutes.
Enjoy your delicious Pumpkin Seed and Cilantro Dip!
White Bean and Rosemary Dip
Elevate your snack game with this aromatic and savory dip, perfect for veggie sticks, crackers, or bread.
Ingredients:
– 1 15-oz can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped (about 1 tablespoon)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine cannellini beans, olive oil, garlic, and rosemary. Blend until smooth.
2. Add Parmesan cheese and blend until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This dip is ready in just a few minutes of blending.
Enjoy your delicious White Bean and Rosemary Dip!
Smoked Salmon and Greek Yogurt Dip
A refreshing and flavorful dip perfect for any occasion, combining the richness of smoked salmon with the tanginess of Greek yogurt.
Ingredients:
– 1/2 cup Greek yogurt
– 1/4 cup chopped fresh dill
– 2 tablespoons lemon juice
– 1 tablespoon honey
– Salt and pepper to taste
– 6 oz smoked salmon, flaked
Instructions:
1. In a bowl, mix together the Greek yogurt, chopped dill, lemon juice, and honey until well combined.
2. Add the flaked smoked salmon and stir gently to distribute evenly.
3. Season with salt and pepper to taste.
Cooking Time:
– Prep Time: 5 minutes
– Total Time: 10 minutes
Serve chilled or at room temperature alongside crackers, chips, or vegetables for a delightful snack or appetizer.
Zesty Lemon Quinoa Dip
A bright and refreshing twist on traditional quinoa dip, this zesty lemon version is perfect for snacking or as a side dish.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup plain Greek yogurt
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a medium bowl, combine cooked quinoa, Greek yogurt, lemon juice, olive oil, garlic, and honey. Mix until well combined.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, garnish with fresh parsley or dill if desired.
5. Serve chilled, with crackers, vegetables, or pita chips.
Cooking Time: 10-15 minutes (including chilling time)
Sweet Potato and Tahini Dip
Get ready to delight your taste buds with this creamy and nutritious dip that combines the natural sweetness of sweet potatoes with the nutty flavor of tahini. Perfect for snacking, dipping veggies, or as a party appetizer.
Ingredients:
– 2 large sweet potatoes
– 1/2 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork several times and bake for 45-50 minutes, or until soft.
3. Scoop out the flesh and blend in a food processor with tahini, lemon juice, garlic, and salt.
4. With the processor running, slowly pour in the olive oil through the top.
5. Taste and adjust seasoning as needed.
6. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Summary
Discover the delicious and nutritious world of healthy dips with these 20 recipes! From creamy avocado Greek yogurt dip to spicy black bean and corn salsa, there’s something for everyone. Indulge in roasted red pepper hummus, garlic herb white bean dip, or beetroot and walnut dip. Savor the flavors of spinach artichoke yogurt dip, cucumber dill yogurt dip, or smoked salmon and Greek yogurt dip. With a variety of ingredients and flavors, these dips are perfect for snacking, entertaining, or as a healthy addition to your meals. Get creative and start dipping!
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