So easy to make – this takes just a few minutes. And the results are SUPER ! There will be lots of yummy noises as your group eats this one up. Serve with low cal crackers.

Broccoli Cheddar Dip

18 servings
72 calories per serving

10 oz. package frozen broccoli
8 oz. Cabot low fat sharp cheddar, grated
4 oz. cream cheese
2 T milk
1 t Tabasco sauce
1/2 t pepper

Microwave broccoli in a partially covered dish 8-10 minutes. Add cheddar, cream cheese, tabasco and pepper. Recover and microwave 1-2 minutes or until cheeses are melted. Stir until smooth. Serve immediately with crackers.

This whips up in 5 minutes and is a great appetizer or snack. If you like artichokes, you will love this dip !

Artichoke Dip

4 servings
41 calories per serving

8 oz canned artichoke hearts
2 clove garlic
1 t cumin
2 t olive oil
Salt and pepper to taste

Place the artichokes in a food processor with the garlic and cumin and oil. Process to a smooth paste then season with salt and pepper.

Serve with store bought or homemade pita chips.

This is such a great snack – and it even makes a great, filling lunch when you pair it with Triscuits.

Black Bean Dip with Avocado

4 servings
270 calories per serving

1 can black beans, drained, rinsed, and mashed
1 c chopped avocado
1 c shredded low fat mozzarella cheese
4 c baby carrots for dipping

Place the beans in 4 bowls and coarsely mash. Stir in cheese and avocado. Serve carrots alongside. Add 100 calories worth of Triscuits or your favorite cracker to make it a little more filling and meal sized instead of snack sized.

And here is a video teaching you how to use an avocado slicer so you can make perfect slices for all your meals !

This tastes much like the spinach dip you often find in a hollowed out bread bowl – but this one adds many more veggies and is a much healthier and lower cal option.

Spinach and Ranch Snack

18 servings
170 calories per serving (2 T dip and 15-17 crackers)

1 c low fat sour cream
¼ c light ranch dressing
10 oz. frozen chopped spinach, thawed and well drained
1 shredded carrot
½ c finely chopped yellow bell peppers
Wheat Thins or Triscuits

Mix sour cream and dressing then stir in veggies.

Just the right amount of garlic in a great savory dip that is perfect for any occasion.

Roasted Garlic Dip

4 servings
155 calories per serving

2 whole garlic heads
4 T mayonnaise
5 T plain Greek yogurt
1 t mustard
1 T olive oil
Salt and pepper to taste

Preheat oven to 400 degrees. Separate the garlic cloves from the whole head, peel them and place in a baking dish and mix with the oil and salt. Cover with foil and bake / roast 30-40 minutes (or until very tender) and then let cool 5 minutes. Mash garlic with a fork then combine with the rest of the ingredients. Cover and chill. Sprinkle with black pepper just before serving.

OH SO GOOD ! Ditch the canned black bean dips ! This one takes no time to put together and is so fresh tasting. This makes a great appetizer served with homemade tortilla chips.

Black Bean Dip

6 servings
139 calories per serving

15 oz. can of black beans, rinsed and drained
2 c corn
2 green onions, sliced
½ c plain nonfat yogurt
½ t thyme
½ t chili powder
1/2 t cumin
Pepper to taste

Place all ingredients in a blender and puree for 20 seconds or until mixture is smooth. Serve with baked tortilla chips.

This dip also makes a great baked potato topper. Very cheesy – very tasty – and very, very good for you !

Vegetable Dip

12 servings
29 calories per serving

2 c chopped broccoli
1 clove garlic, minced
1 small onion, chopped
¼ lb. chopped mushrooms
2 t corn oil
1 c low fat cottage cheese
Pinch of pepper
½ t onion powder
½ t garlic powder

Cook broccoli leaving it still crisp (boil or steam). In a small pan on medium high heat cook garlic and onions until well browned – add water as necessary to keep them moist. Add mushrooms in oil for 5 minutes or until the onion is tender. In a food processor, process cottage cheese until smooth then add broccoli and onion mixture along with garlic powder, onion powder and pepper and pulse until well combined. Serve with veggies or crackers for dipping. Refrigerate unused portion.

Light on the caramel, heavy on the yummy cream cheese – - and a great dip for any fruit. I serve with apples. (1 large apple = 116 calories)

Caramel Dip

12 servings
102 calories per serving (1 serving = 2 T)

8 oz. low fat cream cheese
½ c caramel ice cream topping
½ c marshmallow fluff

Mix cream cheese and caramel then add marshmallow. Microwave 1 minute at 50% power, mix, then microwave in 15 second intervals until warm throughout (usually takes another 30 seconds total).

Serve with apple slices or other fruit.

This dip would be equally as good used as a salad dressing (even though it is nice and thick). But as a dip for vegetables, it makes the perfect healthy snack.

Lo Cal Ranch Dip

2 cups
87 calories per serving (1 serving=3 T)

1 c light mayonnaise
2 T lemon juice
2 T chopped parsley
2 T chopped green onion
1 packet Equal
1 T dry ranch salad dressing mix
1 T Dijon mustard
1 ½ t minced garlic
¼ t salt
¾ c buttermilk

Combine mayo, juice, parsley, onion, Equal, mustard, garlic, ranch mix and salt and whisk well. Then whisk in buttermilk and cover and refrigerate 2 hours. Serve with veggies.

This is great served with sliced up veggies or pita chips. It has a nice mellow flavor and makes a great snack or appetizer.

White Bean and Garlic Dip

10 cloves garlic
1 19 oz. can cannellini beans, rinsed and drained
2 T low fat sour cream
2 T lemon juice
2 t sesame oil
½ t ground coriander
¼ t salt
¼ c chopped parsley
1 t paprika

In a small pot of boiling water cook the garlic for 3 minutes. Drain and reserve 2 T of the cooking liquid. Peel the garlic and in a food processor mix the garlic, reserved cooking liquid and beans and mix until you have a smooth puree. Add the sour cream, lemon juice, oil, coriander and salt and process to blend. Serve sprinkled with parsley and paprika.