I think everyone should have some recipes for healthy dips in their cookbook. You know when you are throwing a party, a meeting or any type of social function, the sure way to get people to show up is to serve dips, right?
Want to get picky kids to eat? Serve dips.
There are your typical dips and your unusual dips, all of which I have attempted to cover, below. What's best? These recipes for healthy dips are nutritious and delicious!
Thanks for sharing your thoughts!
Please subscribe for your personalized newsletter:
Healthy Apple Pie Cheesecake Dip
2 cups low-fat cottage cheese
1 cup unsweetened applesauce
2 tsp ground cinnamon
½ tbs apple cider vinegar
1 tsp Stevia extract
Place all the ingredients in a blender or food processor and blend until smooth. Pour into a dish, cover with plastic wrap and refrigerate overnight. Serve with sliced apples, graham crackers, or plain spoons!
Cucumber and Dill Dip
1/2 cup plain nonfat Greek yogurt
1/2 cup light sour cream
1 cup grated English cucumber
3 tablespoons chopped fresh dill
1 teaspoon grated garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine yogurt, sour cream, grated cucumber, dill, garlic, salt, and pepper. Serve with sliced cucumbers.
Creamy Parmesan Spinach Dip
10 oz frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup light sour cream (full fat for Keto)
5 tbsp light mayonnaise (full fat, check labels for Keto)
1/3 cup Parmigiano Reggiano
1/4 cup scallion, chopped
Fresh pepper to taste
Combine all the ingredients in a medium bowl. Can be made one day in advance and stored in the refrigerator. Remove from refrigerator 30 minutes before serving. Serve with tortilla chips.
Skinny Taco Dip
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1/2 packet taco seasoning
2 cups iceberg lettuce, shredded fine
2 large tomatoes, seeds removed and diced
1 cup reduced fat shredded cheddar cheese
2 1/4 Oz sliced black olives
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with tortilla chips.
3/4 cup 1/3-less-fat cream cheese, softened
1/4 cup packed brown sugar
1/2 cup canned pumpkin
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
Combine first 3 ingredients in a medium bowl. Beat with a mixer at medium speed until well combined. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes before serving. Serve the dip with apple slices, banana slices, or cinnamon pita chips.
Sweet-and-spicy Yogurt Dip
1 cup low-fat plain Greek yogurt
2 Tbsp diced ripe peach
1 tsp lemon juice
1 dash Worcestershire sauce
1 1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp salt
1/2 ring red pepper, chopped, for garnish
1 tsp chopped green onion, for garnish
In a bowl, stir together all ingredients except garnish. Chill up to 2 hours to allow flavors to develop. Top with red pepper and green onion before serving. Serve with crackers.
Buffalo Chicken Dip
16 oz skinless boneless chicken breast
8 oz low-fat cream cheese
2 cups low-fat cheddar cheese
1 12-oz bottle Frank's Red Hot sauce
Use canned all-white meat chicken in water, drained well to save time. Shred chicken. Mix other ingredients in mini crockpot. Stir in chicken. Cook on high for 1 hour or low for 2 hours for flavors to blend. Serve with tortilla chips.
Creamy BLT Dip
1 cup light sour cream
1 cup light mayonnaise
1 package turkey bacon (about 14 slices)
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded reduced-fat cheddar
Mix sour cream and mayo together. Cook the bacon. After the bacon is cooked, take half and crumble into the sour cream mixture. Reserve the other half for later. Top with lettuce, tomatoes, and cheese. Crumble remaining bacon on top. Serve with tortilla chips, crackers or saltines.
Creamy Fruit Dip
8 oz low fat cream cheese
6 oz sugar-free, fat-free vanilla yogurt
1 tsp vanilla extract
3 tbsp Splenda
Soften cream cheese in large mixing bowl. Beat on medium speed with mixer, gradually add yogurt, vanilla extract, and Splenda. Whip on high until light and fluffy. Serve with sliced peaches, melon, apple or pears.
Mustard Pretzel Dip
1 cup (8 ounces) sour cream
1 cup mayonnaise
1 cup prepared mustard
1/2 cup sugar
1/4 cup dried minced onion
1 envelope ranch salad dressing mix
1 tablespoon prepared horseradish
Sourdough pretzel nuggets
In a large bowl, combine the first seven ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers.
I hope you have gotten some inspiration to experiment with dips. Surprise your loved ones, friends and co-workers the next time you have a get together. If they didn't like you before, they'll like you now! I bet they'll be asking you for more and for the recipe. Maybe, depending on which dip it is, you can make it a recurring dish for your functions.
Happy skinny dipping!
Want news and updates about this topic?
Sign up for updates
Please rate this article