Favorite Homemade Healthy Dips and Spreads

Looking for some delicious healthy dips and spreads? Here are three of our favorites to serve with fresh veggies or breads.

healthy dips

The beauty of these three healthy dips is that you can vary how thick and creamy they are so you can use them as a dip, spread or even a dressing. 

What makes these healthy dips?

I call these healthy dips because they’re made with nutrient rich, minimally processed ingredients that provide a great combination of carbs, proteins and fats. They’re also rich in micro nutrients and vitamins. And because they’re made from scratch, they’ve got limited salt, sugar, preservatives and artificial flavors and coloring. 

But more than that, these dips are super tasty. Your crew will love them and will reach for extra veggies just so they can spoon more of these yummy dips into their bellies!

Creamy herb dip. Icelandic yogurt and cream cheese makes it ultra creamy.

When preparing a veggie or crudites platter, especially when it’s for company, I recommend serving at least two dips. If you’re not sure about the dietary restrictions of the guests, a good bet is to have one dairy free option. Hummus is always a tasty option.

We love mixing in chopped cilantro into our hummus.

Oh another great thing about hummus is that you can freeze any leftovers. Simply toss the hummus into a freezer bag, press to remove all the air and seal tight. To serve, thaw in fridge and stir well before serving, add extra water or oil if needed.

Recipes

healthy avocado dip
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5 from 3 votes

Avocado Yogurt Cilantro Dip

Avocado, thick yogurt and cilantro make a delicious dip perfect for veggies, crackers or pita chips. Thin it out and it makes a delicious topping for Buddha bowls and salads.
Prep : 10 mins
Servings: 6 people

Ingredients

  • 1 ripe avocado
  • ½ cup plain Icelandic or Greek yogurt*
  • 2 Tbsp lime juice
  • ½ cup roughly chopped cilantro
  • 1 tsp cumin
  • ½ tsp salt
  • water as needed

Instructions

  • Add all ingredients except water into food processor or deep bowl if using immersion blender.
  • Process until smooth. Taste and adjust seasoning.
  • Add water as needed to make a softer dip.
  • Add even more water to turn this dip into a dressing to pour over a salad.
  • Store in a tightly sealed container for 2 to 4 days in the fridge. Dip may darken slightly, just stir to mix.
  • Makes: 1 cup

Notes

*Icelandic yogurt or Skyr is super thick, creamy and high in protein. It's less tart and thicker than Greek yogurt, making it my all time favorite yogurt and dip ingredient.
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5 from 3 votes

Creamy Herb Dip

Thick Icelandic or Greek yogurt with cream cheese makes this dip super creamy. The herbs add the final touch making that kicks butt over any bottled ranch dressing.
Prep : 10 mins

Ingredients

  • 2/3 cup plain yogurt Icelandic or Greek yogurt works best
  • 1/3 cup cream cheese softened
  • 1/2 Tbsp finely chopped chives or green onions
  • 1 Tbsp finely chopped parsley
  • 1/2 Tbsp finely chopped dill
  • 1/8 tsp garlic powder
  • 1/8 tsp black pepper
  • salt to taste

Instructions

  • In small bowl, combine all ingredients. Use the back of a fork or spoon against the side of the bowl to ensure cream cheese is well blended and smooth or use a food processor or immersion blender.
  • Taste and adjust seasoning.
  • Store in a tightly sealed container for 2 to 4 days in the fridge.
  • Makes: 1 cup

Notes

To turn this into a dressing, add milk and a touch of vinegar or lemon juice.
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5 from 3 votes

Classic Chickpea Hummus

A classic chickpea hummus with tahini. A delicious vegan dip for veggies, crackers or pita wedges. Also makes a great sandwich spread.
Prep : 15 mins

Ingredients

  • 1 can 19 oz/540 mL chickpeas
  • 2 Tbsp lemon juice half a lemon
  • 1 Tbsp canola oil
  • 2 Tbsp tahini
  • 2 cloves garlic
  • 1/2 tsp cumin powder
  • 1/2 tsp ground coriander powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper or cayenne pepper
  • 1 tsp paprika optional
  • 1/4 cup chopped fresh cilantro/parsley optional

Instructions

  • Drain and rinse chickpeas well. Remove any lose skins. If you want extra smooth hummus, roll chickpeas in tea towel and gently rub to loosen more skins. The more skins you remove, the smoother the final hummus.
  • Add chickpeas, lemon juice, oil, tahini, garlic, cumin, coriander, salt and pepper to food processor. Puree until smooth, stopping to scrape down sides several times.
  • Taste and adjust seasoning.
  • Add 1 to 3 Tbsp of water to reach desired consistency.
  • Puree an extra minute to ensure extra smooth and creamy hummus. Then, when you think you're done, puree it another minute for good measure.
  • Scrape into serving bowl.
  • To garnish sprinkle with paprika and chopped greens.
  • Serve with veggies, crackers or soft pita bread wedges. Also makes a great spread on sandwiches.
  • Store extras in refrigerator for 2 days or in freezer for longer.
  • Makes: 1 ¾ cups

Notes

Extra hummus can be frozen, just seal well and enjoy within 6 months. We take frozen hummus on hiking trips - pack frozen hummus in morning and enjoy hummus and veggies at lunch!
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If these healthy dips aren’t quite right for you, maybe one of these will hit the spot.

White Bean Hummus

Sour Cream and Dill Dip

Ricotta Herb Spread – Homemade Boursin

Homemade Onion Soup Mix Dip

Homemade Tzatziki

Homemade Guacamole

Do you have a favorite veggie dip or way of jazzing up a vegetable or crudites platter?

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.

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