I strongly believe in the power of a good dip during the summer — and I’m not talking about the pool. When it’s too hot to cook, and the farmers market produce is perfectly fine to eat raw, a creamy dip makes your cucumbers and carrots feel like a meal. And it doesn’t hurt that many dips are painfully easy to make: just add your ingredients to a food processor and you’re basically done. Here, I’ve rounded up some of my favorite easy, healthier dips to enjoy all summer long — for lunch, for dinner, for picnics, for beach hangs. Just add veggies.
1. Creamy White Miso Dip from The Clever Carrot
It’s not surprising that the easiest dip on this list includes miso. The flavor-packed ingredient does a lot of heavy lifting wherever you find it, and that includes this recipe. To make this dip, all you have to do is mix the miso with Greek yogurt, garlic, honey, red wine vinegar, and toasted sesame oil.
2. Herby Avocado Hummus from Bon Appétit
You can literally never go wrong with hummus. It’s the crown jewel of dips, the king of the crudité plater! But this summer, it’s time to switch things up just a little. In addition to the chickpeas and tahini, throw some avocado into your food processor. Topped with fresh cilantro and pumpkin seeds, it’s a perfect pairing for your carrots and celery.
3. Best Tzatziki from Cookie + Kate
This is the only recipe on this list that asks you to do more than just dump ingredients into your food processor. But I promise, the small extra step is worth your time. Tzatziki is a refreshing Greek dip made out of Greek yogurt, cucumbers, lemon, and herbs. The extra step in this dip recipe comes with grating the cucumbers before adding them to the yogurt. You could also finally chop the cucumbers if you don’t have a grater.
4. Sun-Dried Tomato Muhammara from Half-Baked Harvest
Muhammara is a classic Middle Eastern dip that’s made of chopped walnuts and roasted red peppers. I always order it at restaurants whenever I see it, but I didn’t realize until recently how easy it is to make at home. This recipe from Half-Baked Harvest also includes sun-dried tomatoes which she says “adds a slight sweetness to the spread.” I’m sold.
5. Lemony Artichoke White Bean Dip from Feasting at Home
The first time I had this dip was for a dinner party I was hosting, and I had to restrain myself from eating the whole thing before the guests arrived. I wasn’t expecting to love it that much, but it’s just so sour and vibrant and rich! I could eat it by the spoonful, but I think it’d be a great match for crisp cucumber slices and watermelon radish.
6. Easy Black Bean Dip from Eating Well
This black bean dip is more than meets the eye: it’s loaded with spices like smoked paprika and ground chipotle chile, and it’s balanced out with plenty of lime juice and Greek yogurt. I can see it pairing well with some heartier vegetables, or with your classic pitas and tortilla chips.
7. Whipped Feta with Fresh Herbs from Salt & Lavender
If you want to impress literally everyone you know (I’m not exaggerating), you need to make whipped feta. It’s my first true love when it comes to dip, because it’s wildly delicious and practically foolproof. The recipe can be made with just two ingredients (feta and cream cheese), but this variation from Salt & Lavender bumps it up with fresh herbs (oregano, chives, basil) and some lemon and garlic. Here’s my one tip if you make this: if you want a lighter, fluffier dip, use whipped cream cheese instead of the regular stuff. Trust me.
8. Creamy Kale Pesto White Bean Dip from The First Mess
Pair some of your favorite green veggies with this creamy green dip! It’s ultra savory thanks to plenty of kale and sunflower seeds; it gets some of that “cheesy” flavor thanks to nutritional yeast (the dip is vegan btw); and it has a nice zippy taste thanks to the garlic.