Meatless: Delectable Dips

A meatless diet doesn’t mean just vegetables all the time—but in the spirit of the backyard BBQ, why not pair some of your healthy favorites with a flavorful dip for a new twist on an old standby? Think nutrient-rich cruciferous veggies: broccoli, cauliflower, and radishes; or, include carrots on your veggie tray for a boost of vitamin A. Whatever you choose, spice up your appetizer platter with a tasty dip on the side.

Not sure how to begin? Try using a starter kit! Both Doxy’s Fine Foods and Simply Organic are companies committed to providing healthy and easy ways to prepare your next dip. Doxy’s is non-GMO, gluten-free, and vegetarian-friendly; Simply Organic is certified organic, and the company also supports their farmers through the Fair Trade and Well Earth programs. These kits contain only natural ingredients and can be mixed with nonfat sour cream or Greek yogurt for a simple dip. If you’re feeling a bit more adventurous, choose one of these recipes and test it on the guests at your next summer party.


Spinach Artichoke Dip

1 package Simply Organic Zesty Spinach Dip

1 cup plain nonfat Greek yogurt

½ cup parmesan cheese

Sliced artichoke hearts

Preheat oven to 350 degrees. Stir all ingredients together and spoon mixture into greased 9-inch pie dish. Bake uncovered for 25 to 30 minutes, or until bubbly and golden. Serve with pita chips, crackers, or slices of pita bread. Source + image: Simply Organic,


Zesty 7-Layer Dip

1 16-ounce can refried beans

1 cup sour cream

1 package Doxy’s Smoky Chipotle Starter

1 package Doxy’s Natural Onion Soup & Dip Mix

3 small avocados, mashed

1 cup tomato salsa

1 cup finely chopped lettuce

1 cup shredded cheddar cheese

2 tomatoes, finely diced

Add refried beans to a flat-bottomed dish (small lasagna or casserole platters work best). In a small bowl, mix sour cream with the chipotle starter, then add to platter over beans (be sure to layer ingredients, not mix). Mix the onion starter packet with mashed avocados, then add to platter over sour cream. Add salsa to the platter over the avocados. Sprinkle 1 cup of finely chopped or shredded lettuce over the layer of salsa. Add shredded cheese to the platter over the lettuce. Add tomatoes to the platter over the lettuce and cheese. Serve to your guests with tortilla chips. Source: Dana Kurth,


Mediterranean Vegetable Platter

1 package Simply Organic Mediterranean Herb Greek Yogurt Dip Mix

2 cups plain nonfat Greek yogurt

12 mini pitas

1 cup Greek Kalamata olives

1 cup herbed feta cheese

1 cup pepperoncini

1 cup cherry tomatoes

1 cup cucumber, thinly sliced

Several toothpicks or small skewers

Combine the dip mix with the yogurt. Chill for 30 minutes. Arrange pitas, olives, pepperoncini, tomatoes, and cucumbers on a large platter or tray. Serve the chilled dip and feta cheese separately in small dipping bowls. Place toothpicks or skewers on a nearby serving platter. Source + image: Simply Organic,


Gorgonzola Ranch Dip

8 ounces cream cheese, softened

5-6 tablespoons milk or half & half

1 packet Doxy’s Refined Ranch Starter

¼ cup gorgonzola crumbles

Place softened cream cheese in a bowl and begin to press with a fork. Add milk, 1 tablespoon at a time, and work it into the cream cheese with the fork. When the consistency of the cream cheese is soft and smooth, add the ranch starter packet and mix well. Mix in gorgonzola crumbles and allow to stand at least 1 hour before serving for flavors to meld. Source: Dana Kurth,


Pignoli (Pine Nut) Basil Poppy Dip

¼ cup mayonnaise

1 cup sour cream

1 packet Doxy’s Basil Poppy Starter

2 tablespoons pecorino Romano cheese, grated

¼ cup pine nuts, toasted to golden brown

In a medium bowl, combine all ingredients, and mix well. Allow to stand at least 1 hour for flavors to meld. Garnish with a few toasted pine nuts and serve. Source: Dana Kurth,