Healthy Party Dips

Caramelized Onion, Gruyère, and Bacon Spread
Life Lived DeliciouslyLife Lived DeliciouslyIt's party time! For impressive and satisfying nibbles that are sure to be a hit at even the most discerning celebration, try one of our delicious dip recipes.

We'll start you off with Caramelized Onion, Gruyère, and Bacon Spread. Serve with crackers or bread slices. If you can't find Gruyère, substitute raclette, fontina, or Swiss cheese.

Cooking spray
3 1/2 cups chopped onion
2 ounces Gruyère cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup canola mayonnaise
1/3 cup fat-free sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
3 bacon slices, cooked and crumbled

Preheat oven to 425°.
Heat a large cast-iron skillet over medium-high heat. Coat pan lightly with cooking spray. Add onion to pan; sauté 5 minutes, stirring frequently. Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. Cool slightly.
Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Transfer the mixture to a 1-quart glass or ceramic baking dish coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425° for 20 minutes or until browned and bubbly. Sprinkle with remaining 1 tablespoon chives.

View Recipe: Caramelized Onion, Gruyère, and Bacon Spread

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Orange and Avocado SalsaOrange and Avocado Salsa

Serve this salsa with chips, or spoon it atop sautéed chicken breast or fish. If you want to make the salsa ahead, omit the cilantro and avocado, and stir them in just before serving. If you find blood oranges, substitute them for regular oranges for seasonal color.

View Recipe: Orange and Avocado Salsa

Cajun Hot Crab DipCajun Hot Crab Dip

Spoon this dip into a baking dish up to a day ahead, but top with panko and chives just before baking. If it's chilled, leave the dish out at room temperature while the oven preheats. Scoop into multiple bowls that you can set at different tasting stations.

View Recipe: Cajun Hot Crab Dip

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Baked Feta with Romesco and Olive TampenadeBaked Feta with Romesco and Olive Tapenade

Make the romesco sauce and tapenade up to three days ahead, and keep them chilled separately.

View Recipe: Baked Feta with Romesco and Olive Tapenade

Zesty Green Goddess DipZesty Green Goddess Dip

Because fresh herbs are increasingly available, you can make this tangy, peppery dip year-round.

View Recipe: Zesty Green Goddess Dip

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Spinach-Artichoke Dip with BaconSpinach-Artichoke Dip with Bacon

We took this classic warm, creamy dip and improved it with smoky bacon, because bacon makes everything better. Make sure to serve this in a central location―it's sure to attract a crowd at any party.

View Recipe: Spinach-Artichoke Dip with Bacon

Traditional HummusTraditional Hummus

This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil; it lends itself to several variations. Prepare and refrigerate it a day ahead; let it stand at room temperature for 30 minutes before serving at your gathering. Garnish with a lemon wedge and fresh parsley sprig, and serve with Spicy Baked Pita Chips. Feeling adventurous? Try these variations on Traditional Hummus: White Bean and Roasted Garlic Hummus, Spicy Red Pepper Hummus, Feta-Baked Hummus

View Recipe: Traditional Hummus

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Creamy Garlic-Herb DipCreamy Garlic-Herb Dip

You can prepare this all-purpose dip up to a day ahead. Serve it with cauliflower and broccoli florets, carrot and celery sticks, and bell pepper strips.

View Recipe: Creamy Garlic-Herb Dip

Warm Caramelized Onion DipWarm Caramelized Onion Dip

Here we've lightened a favorite. Serve with hearty crackers or slices of French bread and we promise nobody will know this is the healthy cousin to dip that's usually loaded with sodium, fat, and calories.

View Recipe: Warm Caramelized Onion Dip

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Artichoke and Fennel CaponataArtichoke and Fennel Caponata

This dip is best with something nice and crunchy; slice baguette very thin and toast well, or use fancy crackers. You can make it ahead of time and pull out for last-minute guests.

View Recipe: Artichoke and Fennel Caponata

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