We’ve taste-tested out way through 25 easy dip recipes.
Dipping & Skinny Dipping Recipes Choices.
A good dip is always a crowd pleaser and we’ve put together an amazing collection of dip recipes that will be the hit of any party.
Get with or without the high-calorie count.
If you want to see any additional recipe ideas we’d love for you to check these out. Thanksgiving recipes from Chef Joe Here that include Roasted Duck, Quail, Cranberry Sauce, and cornbread stuffing! Yum!
Here is A mind-blowing
1. Black Bean And Corn Salad
A low-fat dip that is good for you and a good chunky dip to fill your chip without the worry of calories.
Ingredients:
2 cups canned black beans, drained and rinsed
2 cups crisp canned corn, drained
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
Preparation:
Mix all ingredients and chill overnight.
Spoon out 1/2 servings as needed.
2. Salsa Verde
Green Salsa is a favorite to use on just about anything! Try it instead of mayo or as a salad dressing.
Ingredients:
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8 ounces tomatillos (about 5-6 medium), husked
1 jalapeno pepper, seeded and minced (wear plastic gloves when handling)
½ cup chopped onions
6 sprigs fresh cilantro, coarsely chopped
¼ cup water water
½ teaspoon salt
Preparation:
Preheat the oven to 400°F. Coat a no-stick jelly-roll pan with no-stick spray. Place the tomatillos in the pan. Roast, turning every 5 minutes until the tomatillos are browned and almost cooked through.
Place the tomatillos in a food processor or blender. Add the peppers, onions, and cilantro. Process until coarsely pureed.
Pour the puree into a small bowl. Stir in the water, 1 tablespoon at a time, until the sauce achieves the desired consistency. Stir in the salt. Let stand for 30 minutes before serving.
3. Salsa Rojo
Nothing better than a great Red Salsa. If you are keen to make your own this recipe will get your taste buds going.
Ingredients:
1 tablespoon extra-virgin olive oil
1 cup diced onion
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
2 cloves garlic, minced
1 1/2 pounds tomatoes, diced (about 4 1/2 cups)
1 tablespoon ancho chili powder, or chili powder (see Shopping Tip)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
Preparation:
Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
Reduce heat to medium. Add tomatoes, chili powder, cumin, salt, and cayenne. Cook, stirring occasionally until the tomatoes have broken down and thickened slightly 6 to 8 minutes.
Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)
Let cool to room temperature, about 11/2 hours. Stir in cilantro and lime juice just before serving.
4. Spicy Southwest Spinach Dip
Ingredients:
1 pkg Spinach, chopped
1 16-oz jar salsa
1/4 cup jalapeño peppers, chopped
1 8-oz pkg cream cheese, diced & softened
4 cups Colby Jack cheese, shredded
1 cup evaporated milk
1 Tbsp red wine vinegar
Salt and pepper to taste
Preparation:
1. Preheat oven to 400°F.
2. Empty greens into a large bowl.
3. Microwave 2 minutes.
4. Add remaining ingredients.
5. Bake 15 minutes or until bubbly.
6. Serve with tortilla chips.
5. Skinny Dipping Version
Healthy Spinach Artichoke Dip
Ingredients:
2 (14 oz) cans artichoke hearts, drained and coarsely chopped
1 (10 oz) package frozen spinach, thawed, drained and squeezed dry
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup low-fat Greek yogurt
1 (8 oz) block 1/3-less-fat cream cheese, softened and cut into 1/2″ cubes
1 (8 oz) block fat-free cream cheese, softened and cut into 1/2″ cubes
4 cloves garlic, minced (1 tablespoon)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1/2 red bell pepper, diced (optional garnish)
Preparation:
SLOW COOKER METHOD: Coat the slow cooker with cooking spray. Add all ingredients except the red bell pepper. Stir to combine, cover and cook until heated through. 1-1/2 to 2 hours on high, 3 to 4 hours on low. Recipe may be doubled.
OVEN METHOD: Preheat oven to 350 degrees. Set aside half of mozzarella and Parmesan cheeses. In a large bowl, stir together all remaining ingredients but the red bell pepper. Spoon mixture into greased or sprayed 1-1/2 to a 2-quart baking dish. Sprinkle top with remaining cheeses. Bake uncovered for 25-30 minutes or until bubbly and golden.
Sprinkle cooked dip with diced red pepper, if desired. Serve warm with crackers, tortilla chips, pita chips, crostini, or raw veggies.
6. Creamy Low Fat Warm Artichoke Dip
Ingredients:
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup reduced-fat mayonnaise
3 tablespoons grated fresh Parmesan cheese
2 teaspoons minced garlic
2 teaspoons fresh lemon juice
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
Cooking spray
Preparation:
Preheat oven to 350°.
Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.
7. Spicy Black Bean Hummus
Ingredients:
1 garlic clove, peeled
2 tablespoons fresh lemon juice
1 tablespoon tahini (roasted sesame seed paste)
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeño pepper, chopped (about 2 tablespoons)
Dash of crushed red pepper
2 teaspoons extra-virgin olive oil
Dash of ground red pepper
1 (6-ounce) bag pita chips (such as Stacy’s Simply Naked)
Preparation:
Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.
Another recipe we posted in the past is Creamy Garlic Cashew Hummus here
8. Skinny Dipping Version
Quick & Healthy Black Bean Dip
Ingredients:
1 19-ounce or 15-ounce can black beans, rinsed
1/2 cup prepared salsa, hot or mild
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
Salt & freshly ground pepper, to taste
Preparation:
Combine black beans, salsa, lime juice, cilantro and cumin in a food processor. Process until smooth. Season with salt and pepper.
9. Quinoa Tabbouleh
Ingredients:
1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
1-pint cherry tomatoes halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced
Preparation:
Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
10. Mango Salsa
Ingredients:
1 ripe mango, peeled, pitted, and diced (about 1 ½ cups)
½ medium red onion, finely chopped
1 jalapeno chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Preparation:
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
11. Creamy Low Fat Garlic Herb Dip
Ingredients:
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup buttermilk
2 tablespoons minced fresh chives
1 tablespoon minced fresh parsley
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 small garlic clove, minced
Preparation:
Combine all ingredients in a bowl; beat with a mixer at high speed for 2 minutes or until smooth.
12. Creamy Low Fat Warm Artichoke Dip
Ingredients:
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup reduced-fat mayonnaise
3 tablespoons grated fresh Parmesan cheese
2 teaspoons minced garlic
2 teaspoons fresh lemon juice
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
Cooking spray
Preparation:
Preheat oven to 350°.
Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.
13. Diet Friendly Ranch Dip – Greek Yogurt & Cottage Cheese Dip with Dill
Ingredients:
1 cup low-fat cottage cheese
1 cup fat-free Greek Yogurt
1-2 tsp. dried dill weed (depending on how much you like dill)
1-2 tsp. onion powder (can also use finely grated onion if you don’t have onion powder)
Preparation:
Put cottage cheese in food processor with steel blade and process about one minute, until cottage cheese is well blended. (It will not be completely smooth.) Add yogurt, dill weed, onion powder. Blend about 30 seconds more, until all ingredients are well combined. Chill several hours before using.
14. Healthier Artichoke Dip
Ingredients:
1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped
1 garlic clove, minced (optional)
1 cup plain low fat (or nonfat) Greek yogurt (or strained regular yogurt)
3/4 cup finely grated Parmesan-Asiago cheese
1 tablespoon seasoned breadcrumbs
Whole Wheat Pita Chips Ingredients
4 pieces round whole wheat pita bread
2 tablespoons olive oil
1 teaspoon kosher salt
Preparation:
Preheat oven to 375°F.
Cut pita bread into snack chip size wedges and peel wedges apart so they are thin. Arrange wedges on a wax-paper lined (We used Silpat) baking sheet. Brush with olive oil and sprinkle with kosher salt. Bake in preheated oven for 7 to 10 until crisp.
Combine artichokes, yogurt, garlic, and finely-grated cheese in medium bowl until well-mixed. Transfer to an oven-proof serving dish and top with bread crumbs. Bake dip in the middle of oven until bubbling, 25 to 30 minutes. Let rest for 5 to 7 minutes before serving with whole wheat pita chips.
15. Quick & Healthy Black Bean Dip
Ingredients:
1 19-ounce or 15-ounce can black beans, rinsed
1/2 cup prepared salsa, hot or mild
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
Salt & freshly ground pepper, to taste
Preparation:
Combine black beans, salsa, lime juice, cilantro and cumin in a food processor. Process until smooth. Season with salt and pepper.
16. Skinny Hot Spinach & Artichoke Dip
Ingredients:
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat-free Greek yogurt
1/2 cup light mayonnaise
2/3 cup Parmigiano Reggiano
4 oz shredded part skim mozzarella cheese
Salt and fresh pepper to taste
Olive oil spray
Preparation:
Preheat oven to 375°.
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.
17. Slim & Healthy Creamy Parmesan Spinach Dip
Ingredients:
10 oz frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup light sour cream
5 tbsp light mayonnaise
1/3 cup Parmigiano Reggiano
1/4 cup scallion, chopped
Fresh pepper to taste
Preparation:
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.
Makes about 2 cups.
18. Light Smoked Salmon Dip
Ingredients:
1 (8-ounce) tub light cream cheese $
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
4 ounces smoked salmon, chopped, divided
Dill sprigs (optional)
Preparation:
Combine first 3 ingredients in a food processor. Add half of salmon; process until smooth. Fold in remaining half of salmon. Garnish with dill sprigs, if desired.
19. Healthy Southwestern Layered Bean Dip
Ingredients:
1 16-ounce can nonfat refried beans, preferably “spicy”
1 15-ounce can black beans, rinsed
4 scallions, sliced
1/2 cup prepared salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup pickled jalapeño slices, chopped
1 cup shredded Monterey Jack, or Cheddar cheese
1/2 cup reduced-fat sour cream
1 1/2 cups chopped romaine lettuce
1 medium tomato, chopped
1 medium avocado, chopped
1/4 cup canned sliced black olives, (optional)
Preparation:
Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado, and olives (if using).
20. Roasted Red Pepper & White Bean Dip
Ingredients:
1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
1 (16-ounce) can cannellini beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
1 large garlic clove $
2 tablespoons extra virgin olive oil $
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation:
Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.
21. Skinny Easy Taco Dip
Ingredients:
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
2.25 oz sliced black olives
Preparation:
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 baked tortilla chips.
22. Slimmer Buffalo Chicken Dip
Ingredients:
4 oz reduced fat cream cheese, softened
1 cup fat-free sour cream
1/2 cup Franks hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1 tsp white wine vinegar
2 cups (14 oz raw) cooked shredded chicken
Preparation:
Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm.
To do this on the stove, simmer on low heat 30 minutes.
23 White Bean Crostini
For the White Bean Spread:
2 cups Cannellini or Northern Beans
2 tbsp olive oil
4 tbsp water
1 tbsp fresh thyme
1 clove garlic
Salt and fresh pepper
Crostini:
8-1/2″ piece of baguette (4 oz), sliced into 1/4″ pieces
Garlic clove
Olive oil spray
Extra thyme for garnish
Balsamic vinegar
Preparation:
Cut the bread into 1/4″ thin slices. You can toast these in the oven with a little olive oil spray at 400° turning once until toasted or grill them. I used my George Forman grill to toast them with a light spray of olive oil. Once the bread is toasted, lightly rub it with a garlic clove cut in half. Now your bread is ready to top.
Pureé in a small blender or magic bullet all the ingredients for the white bean spread. If it’s too dry you can add a little more water.
Top each piece with 2 tsp of white bean puree and garnish with fresh thyme. Drizzle with a touch of balsamic right before serving.
24. Healthy Pumpkin Dip
Ingredients:
3/4 cup (6 ounces) 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
Preparation:
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.
For your toddler: Serve the dip with peeled apple slices, banana slices, or cinnamon pita chips.
25. Simple Light & Zesty Bean Dip
Ingredients:
1/4 cup(s) fat-free canned refried beans
1 tablespoon(s) salsa
1 1/2 teaspoon(s) chopped fresh cilantro
1 minced scallion, (optional)
1 ounce(s) tortilla chips, (about 10)
Preparation:
Combine refried beans, salsa, cilantro, and scallion (if using) in a bowl. Serve with tortilla chips.
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