Healthy Holiday Series – Veggie Dip Three Ways

healthy-holidays-1Did you guys know that it’s November? Seriously. November 3rd. How did that happen?? I have no idea. But, since it’s November, that means it’s time for holiday recipes! I wanted to do a small series in November and December to give you guys ideas, tips, and tricks for a healthy holiday season. I love this time of year, and love trying new recipes that turn into yearly traditions. First up, I wanted to give you guys some super easy dip recipes in case you are in need of appetizers.

Here are my main tips for serving and eating appetizers:

  1. Halve whatever recipe you are making. You are probably serving dinner, so there is no need to fill people up before hand. (All the dip recipes below are cut in half from the original).
  2. Don’t refill anything. When the plate/bowl is empty, appetizer time is over!

Veggie Dip Three Ways

Ok, true story, these barely count as recipes because all that needs to be done is adding all ingredients to a food processor and blending. But! All three of these are delicious and so easy, which is how appetizer prep should be. Here we go!

One. Edamame hummus


  • 3/4 cup edamame, cooked and shelled
  • 1 Tbsp Tahini paste
  • 1/8 cup water, more if necessary
  • 1/2 tsp lemon juice
  • juice of 1/2 lemon
  • 1 clove of garlic
  • 1 tsp Olive Oil


Add everything to a food processor and blend away!


And then it’s ready! I had to add a little more water because mine was a little paste-like. Just remember, you can always add more liquid, but you can’t take liquid away!


Two. Black Bean Dip


  • 1 Tbsp Olive Oil
  • 1/4 medium onion, diced
  • 1 clove garlic
  • 1/8 tsp Cumin
  • 1/8 tsp Coriander
  • 1/2 can Black Beans
  • 1 Tbsp lime juice
  • 1 Tbsp Water
  • 1 tsp Chipotle Pepper, seeded and chopped


First, sauteed the chopped onion in olive oil with the garlic, cumin and coriander. Then, add everything to a food processor and blend away!


Voila! It doesn’t look the best, but it tastes delicious!


Three. Lemon Artichoke Dip


  • 1/2 can Artichoke Hearts
  • 1/2 lemon, zested and juiced
  • 1 clove garlic
  • 1/2 cup Greek Yogurt
  • 1/4 cup White Beans, drained and rinsed
  • 1/8 cup Parsley
  • 1 Tbsp Parmesan Cheese


Third dip, third time dumping everything into a food processor and blending together!


And, done!


I put everything on one plate for convenience purposes, but if I was in charge of appetizers for a dinner party, I would probably only bring one of these dips (the lemon-artichoke ended up being my favorite). But! I’ve found a lot of different uses for these dips other than veggies – I’ve used the black bean dip in tacos, the lemon-artichoke dip on my salmon, and the hummus as a salad dressing!


What are your favorite appetizers to share? Let me know in the comments below!

Happy Holiday Cooking!