General Question

xxii's avatar

What are your favourite healthy dips?

Asked by xxii (3321points) November 3rd, 2010

In my endless search for delicious, healthy snacks, I’ve been trying to find a healthy dip. I love baby carrots, cucumbers and celery with pretty much any kind of dip, but dips are so often unhealthy.

I love hummus and peanut butter, but those get pretty high in fat after the first couple of tablespoons. Oh, and I don’t like avocado. I’m also a pescatarian (meat rarely makes it way into dips, but I just thought I would add it.)

What are your favourite healthy dips? Something that you can just “binge” on with carrot or celery sticks, guilt-free?

I live in a college dorm and my cooking options are limited, so if it was something ready-made or something I could just mix together and refrigerate, that would be ideal.

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8 Answers

gailcalled's avatar

Cauliflower. Chop into small florets, cook in boiling water until tender. Puree in blender, thin with EVOO and season…curry, cumin, turmeric or coriander, parsley, curry.

rowenaz's avatar

yogurt spinach dip with onion soup mix. YUM.

Kardamom's avatar

Boy are you in luck. I just cut this one out of a magazine today. It’s for a low-fat sour cream and onion dip. Take 1 and ½ cups of plain fat free yogurt, 2 Tablespoons extra virgin olive oil, 2 medium yellow onions finely chopped, ¼ teaspoon each of sugar, salt and pepper, ⅓ cup reduced fat (or fat free) sour cream and some snipped chives for garnish. Mix it all together and let it sit for at least an hour for the flavors to develop.

Pied_Pfeffer's avatar

Hummus with raw vegetables. Yum!

YARNLADY's avatar

I usually mash up some home made bean salsa and stir into sour cream.

Adagio's avatar


Choose a really good blue cheese for this and PLEASE DON’T be put off by the inclusion of tofu, you won’t even know it’s there.

300g tofu
120g a good blue cheese
8–10 tb sourcream
salt and pepper to taste
lemon juice (opt)

Drain tofu well by standing between 2 wooden boards and placing a weight on the top. Angle boards to drain liquid away. When drained, dry tofu well using a clean teatowel. Puree ingredients in a food processor or blender until very smooth. Serve with vegetable crudités or bread.
This dip will keep in the refrigerator for a few days, if covered.

Blueroses's avatar

My friend turned me on to this Curry Cauliflower dip recipe. She leaves it chunky, I mash it smooth (hummus consistency) and it’s yummy either way.

Kardamom's avatar

I forgot about tziki, which is used as a dip in Greek cooking. Take 2 cups of fat free yogurt, put a coffee filter in a net strainer and strain out most of the liquid over night (put the net strainer over a larger bowl to catch the liquid and cover the yogurt with plastic wrap or a paper plate). This will make the yogurt super thick and creamy. After the yogurt has thickened, put it in another bowl and add ½ a clove of finely chopped garlic, ¼ teaspoon of dried dill, 1 Tablespoon of olive oil and 1 teaspoon of lemon juice. Mix and let sit for an hour or 2 to let the flavors develop. You can also add a Tablespoon of chopped, seeded cucumber and/or a Tablespoon of chopped ripe tomato just before serving.

Of course this is great with veggies, but it’s also really good on a baked potato or with toasted whole wheat pita bread. In Greek restaurants, they put it on falafels, if you are so inclined to make those. : )

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