The Best No-Cook Riff On Spinach Dip You’ve Never Tried—And 5 More Healthy Party Dips

These super fun summer dips feed a crowd.

June 30, 2017
best healthy dips for a crowd

It’s summer, and barbecue season is upon us. Whether you’re hosting or heading to someone else’s cook-out, these dips–easy to make ahead of time and to travel with—are the perfect thing to make. And with out of the box, flavor-packed and healthy combos like melon and tomato salsa, roasted sweet potato and miso dip, and an edamame and tahini hummus (not to mention a no-cook collard and chard dip that'll make quick work of your summer CSA) they're sure to be the talk of the party. (Looking for more healthy summer barbecue recipes for a crowd? We've got you covered here.)

(Like what you're reading? Sign up for our free daily newsletter to get health insights, clever kitchen tricks, gardening secrets, and more—delivered straight to your inbox.)

best dip for a crowd - no cook swiss chard and collard dip
No-Cook Cheesy Chard and Collard Dip

Makes about 1½ cups

We’re obsessed with this no-cook recipe—a riff on spinach-artichoke dip, which uses raw swiss chard and collards in place of spinach and artichoke. Pair it with aged white cheddar rice and quinoa chips for the ultimate summer party dip.

2 or 3 chard leaves, thick ribs and stems removed
2 or 3 collard leaves, thick ribs and stems removed
½ cup canned water chestnuts, drained
4 oz. sour cream
4 oz. cream cheese at room temperature
1 tsp. salt
1 tsp. onion powder
½ tsp. paprika
¼ tsp. ground black pepper
1 Tbsp. chopped fresh chives

In a food processor, add the chard, collards, and water chestnuts and pulse until broken down. Add the sour cream, cream cheese, salt, onion powder, paprika, and pepper, and pulse until combined. Top with the chives and serve.

Here’s another easy way to cook leafy greens:

best dips for a crowd-melon and tomato salsa
Jo Ann Fenstermacher / EyeEm/Getty
Melon and Tomato Salsa

Makes about 4 cups

Diced cantaloupe and honeydew melon brings a sweet, juicy flavor to this tomato salsa recipe. Try pairing it with fiesta lime tortilla chips. (And then check out these other amazing cantaloupe recipes.)

1 cup diced ripe cantaloupe
1 cup diced ripe honeydew melon
1 large ripe tomato, diced
1 jalapeno, seeded (if desired) and finely chopped
1 small red onion, diced
¼ cup finely chopped cilantro
1 clove garlic, minced
Juice of 1 lime
Kosher or sea salt

In a large bowl, combine all of the ingredients, seasoning to taste with salt. Let flavors meld at room temperature, about 15 minutes.


best dips for a crowd-healthy kimchi dip
Lucia Lambriex/Getty
Kimchi and Scallion Salsa

Makes about 2 cups

Kimchi, a spicy fermented Korean pickle, is the foundation of the recipe for this flavorful probiotic dip. Try pairing it with sesame seaweed chips. (Here’s how to make kimchi at home.)

1 cup organic kimchi, drained and finely chopped
1 cup cherry tomatoes, quartered
1 cup thinly sliced scallions
1 tsp. toasted sesame oil

In a medium bowl, combine all the ingredients. Let flavors meld at room temperature, about 15 minutes.


best dips for a crowd-healthy sweet potato and miso dip
Larissa Veronesi/Getty
Roasted Sweet Potato and Miso Dip

Makes about 1 cup

Mashed sweet potato is combined with miso–a lightly fermented soybean paste with numerous health benefits—to make this addictively sweet-salty dip recipe for chips.

1 medium sweet potato
3 Tbsp. white miso
3 Tbsp. warm water
1 scallion, thinly sliced
½ tsp. toasted sesame seeds

Heat an oven to 400°F. Prick the sweet potato all over with a fork and bake until very tender, about 40 minutes. In a bowl, mix together the miso and water until smooth. When cool enough to handle, peel the sweet potato into the bowl and mash together. Sprinkle with the scallion and sesame seeds. 

lobster roll dip recipe
Lobster Roll Dip

Makes about 2 cups

Does there anything that screams summer as much as lobster? For this lobster dip recipe, look for pre-cooked lobster at the seafood counter. Lean into the seaside flavor by pairing it with Chesapeake Bay style seasoning chips.

7 oz. cooked lobster meat, chopped or shredded
¼ cup mayonnaise
1 rib celery, finely chopped
2 Tbsp. finely chopped shallot
1–2 tsp. fresh lemon juice
Kosher salt and ground black pepper to taste

In a medium bowl, stir together all ingredients until combined. For an extra bit of decadence, drizzle 1–2 Tbsp. melted salted butter over the top prior to serving.

best dips for a crowd-healthy edamame soybean hummus recipe
Edamame Hummus

Makes about 1 cup

Take home made hummus to the next level with this edamame hummus recipe. Look for frozen edamame (fresh young soybeans) at your local grocery store—or grow your own! (Here’s how to grow non-GMO soybeans at home).

1 cup shelled edamame
2 Tbsp. fresh lemon juice
1 Tbsp. tahini
1 Tbsp. chopped fresh parsley or cilantro
1 clove garlic
¼ tsp. kosher salt
3 Tbsp. extra virgin olive oil + more for serving
Freshly ground black pepper
1 red Thai chile pepper, thinly sliced

Steam or boil the edamame until hot and tender, 3 to 4 minutes. Drain and transfer to a food processor and pulse with 2 Tbsp. water, lemon juice, tahini, parsley or cilantro, garlic, and salt. With the motor running, stream in the oil. To serve, drizzle with a little more oil, a sprinkling of black pepper, and the chile pepper.