Bean Dip Recipes

Take your veggies and dip to the next level with this colorful crudité wreath. This vegetable appetizer is a stunner with white cauliflower, red tomatoes and green broccoli, green beans, snap peas, kale and Brussels sprouts. It's also a delicious way to start your celebration with veggies (which there are rarely enough of at parties and holidays). The homemade ranch dip, which uses nonfat Greek yogurt in place of sour cream, takes just a few minutes to make, or you can use a healthy store-bought dip.

Adding canned beans to a spicy salsa is an easy way to boost fiber and improve nutritional value. This salsa is also a good accompaniment for burgers or Scrambled Egg Burritos.

Carrots, rich in beta carotene, combine with fiber-filled garbanzo beans to make this a great dip recipe for snacks or a spread for sandwiches.

Spoon this quick and easy salsa on baked tortilla chips or homemade pita chips.

Bring this fun red beet hummus dip to your next potluck or barbeque.

These vegetarian-friendly tostadas are quick-and-easy to prepare and a must have for your next gathering!

Lots of freshly chopped herbs add zing to our white bean dip. Serve with assorted vegetables, such as baby carrots, bell pepper strips, radishes, snow peas, broccoli and cauliflower florets.

Fresh tortilla masa is best for making tlacoyos, but masa harina is a good substitute. Look for both, as well as cactus paddles, at Mexican grocery stores.

Canned chickpeas and pumpkin are blended together with spice-infused oil for this variation on traditional hummus. Serve with vegetable strips.

Two entire heads of garlic might seem like an awful lot to add to a bowl of dip, but don't fear. When roasted, the pungent cloves mellow out for a rich but not-too-overpowering hummus.

Serve these vegetables and super-lemony hummus with warm pita bread and a sprinkle of fruity za'atar, and you'll be transported to the hustle and bustle of Tel Aviv, Israel's iconic Mediterranean coastal city. This is the perfect healthy appetizer or element of a party board for any gathering.

Roasted sweet potato adds earthy sweetness to hummus and gives it an even creamier, smoother texture. Use pimentón, or Spanish smoked paprika, for a hint of fire-grilled flavor, or use sweet paprika for a more subtle spice.

This garlicky hummus is the perfect dip for pita crisps. To make the crisps, simply bake triangles of pita bread in a hot oven until they are golden, about 8 minutes.

Adding baking soda to the soaking liquid for chickpeas tenderizes their skins, yielding extra-creamy hummus. Recipe by Chef/Farmer Stacey Givens of The Side Yard Farm & Kitchen, Portland, OR.

Stirring salsa into versatile canned refried beans makes a quick and healthy bean dip. It also works well as a sandwich spread with your favorite vegetables and a sprinkle of cheese.

Spread this bean puree on crackers, on a vegetable sandwich or dip assorted vegetables in it.

This black bean salsa is sweetened with pieces of papaya, mango and orange, and served in individual scoop-shaped tortilla chips. It's quick to prepare and the perfect offering for your next gathering.

You can't beat this easy spread, made with fiber-rich canned beans, for convenience and taste. Keep some on hand to layer with vegetables for sandwiches or spread over toasted country bread for a delicious bruschetta.

The chipotle pepper in adobo sauce lends a touch of heat and a smoky accent to this velvety dip.

This perfect, guilt-free dip is sure to be a hit at your next gathering. And because it takes just 25 minutes to prepare, it means you can easily whip up another batch when this delicious appetizer runs out!

This flatbread and yellow split pea spread are full of big, bold rosemary and black pepper flavor.

Try spreading this tangy tapenade on crostini or pipe into cherry tomatoes (after slicing off the stem ends and seeding them). For a great sandwich, fill a lettuce-lined pita pocket with tapenade and sliced hard-cooked eggs.

Serve with low-fat baked tortilla chips.

To add a rich smokiness, use salsa flavored with chipotle peppers.