Dips are the stars of a party. We gather around them. They’re a communal affair. And while we enjoy hummus and guacamole, we’ve eaten gallons of them, and we like to change it up.
The next time there’s a party (and we’re even talking solo dance parties), try one of these recipes for healthy chip and veggie partners made with a variety of ingredients.
Most of these are vegetarian, and many are vegan. Some of the flavors are classic, others creative. They’re so good you and your guests will be tempted to skip the apple slices and celery sticks and go in with a spoon.
When you present these dips to the buffet table, there’s no chance of duplication. When you bring one to the party, it’s really something.
With its bright green color, this dip sings “Spring!” Fresh peas are at their sweetest in early spring, but even frozen peas will feel the love of blending with lemon zest, fresh mint, and a little tahini to make it creamy.
Instead of dipping a carrot, turn the carrot into a dip. That’s thinking outside the carrot!
Roasting carrots brings out a mellow sweetness, and blending them with harissa adds North African spicy flair. Who knew humble carrots could be so exciting?
Mild Swiss chard offers an easy way to get a dose of leafy greens. With loads of vitamins A and K, Swiss chard packs in the nutrition too.
Here, the wilted greens are pulsed into a blend of roasted cashews, sweet roasted garlic, and a bit of oil. Keep some texture to the greens — don’t purée them.
Roast eggplants, red onion, and red bell pepper in a hot oven until tender. Then blend them up with some tahini and you’ve made a dip you can be proud to bring to the party.
Roasted beets bring an earthy sweetness to this scarlet dip. Tahini and omega-3-rich walnuts add creamy, nutty flavor. This is one of those “You gotta try it!” recipes.
Roasted red peppers are easy to find in the grocery store, but they’re also easy to make at home — and they’ll taste fresher. Loaded with vitamin C, this naturally sweet dip will tempt you to eat it with a spoon.
Roasting garlic turns the cloves sweet and mellow. Here, they flavor canned cannellini beans, which are simple to blend up.
We’ve all been there: Some friends decide to have a last-minute get-together and ask you to bring an appetizer. Who wants to run out to the store? Not us.
Instead, we grab a can of black beans from the pantry and dump it into the food processor. Add salsa, cumin, cilantro, and lots of fresh garlic and ta-da! You’re bringing something to the party.
This vegan dip, inspired by Greek fava beans, starts with a pot of split yellow peas simmering with scallions, thyme, and garlic.
When the peas are tender, mash them with a wooden spoon — no food processor or blender required. Full of protein and fiber, this dip can be served warm or at room temp.
Everyone’s favorite sushi starter gets a new look in a creamy dip. Keep a bag of frozen edamame in your freezer so you can purée this perfect crudité partner in minutes.
The vibrant green color is Instagram-worthy when paired with farmers market carrots in hues ranging from yellow to red.
Ever notice that homemade hummus isn’t as creamy as the stuff from the store? Well, this homemade dip is super creamy because it uses canned cannellini beans instead of chickpeas.
They whirl into an exceptionally smooth purée with olive oil, lemon, garlic, and a sprinkling of chili flakes.
Seven-layer dip shouts out “We’re having a party, y’all!” It has to be one of the most delicious and festive dips on the planet. But sometimes we find all that cheese and sour cream hard to digest.
In this vegan version, a creamy “queso” crafted from potatoes and nutritional yeast covers a layer of refried black beans. Top with a traditional guacamole and garnish with salsa.
Dip into Indian cuisine by cooking onions, tomato paste, and curry powder in olive oil (if you want to be more traditional, use ghee).
This brings out the sweetness in the onions, takes away the raw taste of tomato paste, and allows the curry powder to bloom, leading to deeper flavors in the lentil purée.
Toasted whole-wheat naan keeps the theme going. And colorful veggies are always welcome.
Who doesn’t love artichoke dip? But most versions are loaded with mayo. A smart swap of white beans keeps things healthier. Fresh rosemary and a little pecorino Romano cheese contribute Italian flavors.
Even better, the jarred artichokes called for here are an easy way to add this fiber-rich vegetable to your diet.
Looking for a way to give avocado more edge? Feta gives this creamy, lemony spread a sharp, salty bite. Parsley adds extra nutrients and fresh flavor.
This tasty dip comes together after just a few pulses in the food processor. Minimum effort and maximum results equals a real winner.
Mango and jalapeño add sweet and spicy flavor to this awesome guacamole. The juicy fruit and avocado double-team it on the vitamin C and fiber, making this as healthful as it is delicious.
Take avocado on a trip to the Mediterranean with a burst of basil. Two cups of fresh basil leaves join sunflower seeds, tahini, garlic, lemon, and a nice ripe avocado.
For an easy afternoon snack that’s a delicious departure from the standard hummus, give this herb-filled ricotta spread a try.
Serve this sweet dip with figs or strawberries. Blend ricotta with cream cheese, pistachios, and a little bit of sugar to create a cheesecake-like batter. Go right ahead and lick the bowl.
This tangy, sweet, and savory dip takes vitamin A-packed pumpkin out of the world of desserts and onto the party platter.
An impressive-looking bowl with sophisticated flavors of rosemary, goat cheese, and caramelized onions calls out for crunchy whole-grain and seed crackers.
Dukkah, a fragrant blend of nuts, seeds, and spices, tastes great on its own or as a topping for a yogurt dip.
This Egyptian spice blend comes together with the help of a mortar and pestle. The word “dukkah” means “to pound,” and that’s exactly what you’ll do. It’s fun, and the aromas are wonderful. But you can also pulse the ingredients in your food processor.
If you’ve got a house full of sports-watching snackers, this dip offers a refreshing change from the usual. Walnuts puréed into the yogurt add body and healthy fats.
This dip is even better once it’s had time to chill and thicken. Love those make-ahead snacks.
We already put sriracha on everything else, so why not add it to yogurt dip? With this unbelievably easy four-ingredient recipe, we can get our sriracha on in yet another way.
A mezze platter isn’t complete without tzatziki. Strain the Greek yogurt first to get the correct consistency. Then add chopped cukes, garlic, lemon, and fresh dill. This is a classic.
This spinach dip emulates a favorite store-bought brand (don’t tell anyone, but this one’s better!). It packs a hefty dose of vitamins and fiber from kale, spinach, carrots, and bell pepper.
Why buy it when it’s soooooo easy to whip up at home?! Just three ingredients, and you don’t even need to dirty the food processor. Play with different mustards and adjust the honey to your liking.
Bonus: Homemade is cheaper than store-bought.
This simple recipe calls for swirling bright cilantro and lime juice into the yogurt to create a tangy, lemony dip with a hint of cumin.
Cilantro plays a crucial role in guacamole and fresh salsa, but it rarely gets to be the star. This dip flips the script, using a whole cup of cilantro leaves and tender stems combined with green chiles, almonds, and nutritional yeast.
Cashews (and nuts in general) are great for our cardiovascular health. A 2018 study showed that eating just a small handful of cashews every day for 12 weeks could reduce blood pressure and increase “good” HDL cholesterol.
Whip up this body-boosting dip that’s reminiscent of hummus but nuttier. Keep it raw with veggie dippers.
The smoky flavor of chipotle chile powder infuses this luxurious vegan spread. Soaked almonds can be blended smooth or chunky. Either way, the protein-rich nuts pack in vitamin E and magnesium.
Have fun with toppings. We like pomegranate seeds and fresh parsley.
This dip is really nutty — as in four kinds of nuts. Almonds, pistachios, walnuts, and pine nuts are whizzed with herbs and a bit of bell pepper to create a raw dip packed with good fats and protein.
The best part of making chocolate chip cookies is snacking on the dough, but it’s not exactly health food — until now (sort of).
This genius recipe uses chickpeas, nut butter, oats, and a little bit of brown sugar to create a dough that looks and tastes like the real thing but offers more nutrients.
This purée of sweet applesauce, tangy cottage cheese, and cinnamon comes together into a creamy dip in minutes. Strawberries and apples make great dippers.
Whip this up when you get a craving for sweet-spicy chocolate goodness. Cayenne is optional, but it adds a hint of spice that goes so well with chocolate.
Healthy dips are so easy to whip up at home, and they’re so much tastier, more nutritious, and creative when they’re not store-bought.
Chances are you’ve got some prime ingredients in your fridge right now to make a hearty dip everyone will love. Pass the chips, please.