6 Low-Calorie Dips That Make Veggies Irresistible

When a platter of raw vegetables meets the right dip, snacking stops feeling virtuous and starts feeling inevitable.

A good dip does two things at once: it flatters whatever you’re eating and it keeps you reaching back for more. Classic versions lean on mayonnaise and cheese. Lighter ones borrow flavor from acid, herbs, spices, and umami so you can scoop freely without turning a snack into a meal. These six options bring that same pull with fewer calories, a short ingredient list, and a texture that clings to carrots, cucumbers, and everything else in the crisper.

Creamy Herb Yogurt with Lemon

Thick Greek yogurt stands in for sour cream and gets sharpened with lemon juice and zest. A handful of chopped dill and parsley gives it a green, grassy lift, while a grated garlic clove perfumes the bowl. Salt, cracked pepper, a drizzle of olive oil on top. It’s the kind of clean, cool creaminess that flatters sweet snap peas and raw broccoli. If you have time, let it rest 10 minutes so the herbs bloom.

Ingredients

• 1 cup 2% or nonfat Greek yogurt
• 1 small lemon, zest and 2 tablespoons juice
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 1 small garlic clove, grated
• 1 teaspoon olive oil, plus more to finish
• 1/2 teaspoon kosher salt, to taste
• Black pepper, to taste

Instructions

1. In a bowl, whisk yogurt, lemon zest, lemon juice, dill, parsley, and garlic.
2. Stir in olive oil, salt, and pepper. Adjust lemon and salt to taste.
3. Rest 10 minutes for herbs to bloom. Drizzle with a little oil to serve.

Smoky Paprika White Bean

Canned cannellini beans blitz into a silky base with a spoon of smoked paprika, a pinch of cumin, and a squeeze of lemon. A splash of water loosens the mixture without adding fat. The beans bring body; the spices bring warmth; lemon keeps it bright. Finish with a little olive oil and flaky salt. This one loves roasted red peppers and the crunch of celery.

Ingredients

• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 small garlic clove
• 2 to 4 tablespoons cold water
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt, to taste
• Flaky salt and extra paprika, to finish (optional)

Instructions

1. In a food processor, blend beans, lemon juice, paprika, cumin, garlic, and 2 tablespoons water until smooth.
2. Add more water, a spoon at a time, to reach a soft, scoopable texture.
3. Pulse in olive oil and salt. Taste and adjust spices and lemon.
4. Transfer to a bowl and finish with flaky salt and a dusting of paprika.

Miso-Ginger Cucumber Raita

Start with low-fat yogurt and grated seedless cucumber, squeezed dry. Stir in white miso for savory depth, fresh ginger for heat, and rice vinegar for a gentle tang. The result is light, cold, and slightly salty, with a faint sweetness from the cucumber. It’s a refreshing match for bell pepper strips and blanched green beans.

Ingredients

• 1 cup low-fat yogurt (regular or Greek)
• 1/2 seedless cucumber, coarsely grated and well squeezed
• 1 tablespoon white miso
• 1 teaspoon finely grated fresh ginger
• 2 teaspoons rice vinegar
• 1 tablespoon chopped cilantro or mint
• Pinch kosher salt, to taste

Instructions

1. Whisk yogurt, miso, ginger, and rice vinegar until smooth.
2. Fold in squeezed cucumber and herbs. Season with a pinch of salt.
3. Chill 10 to 15 minutes to meld. Stir before serving.

Citrus-Chile Salsa Verde

This is a looser dip, more like a spoonable dressing that clings after a shake. Combine chopped parsley and cilantro with finely diced shallot, red chile, lemon zest, and a splash of orange juice. Add capers for briny bite. Use just enough olive oil to bring it together. It lights up raw fennel, endive, and cherry tomatoes, and turns leftover roast vegetables into a second act.

Ingredients

• 1/2 cup finely chopped parsley
• 1/2 cup finely chopped cilantro
• 1 small shallot, minced
• 1 red chile (Fresno or jalapeño), minced
• Zest of 1 lemon
• 2 tablespoons orange juice
• 1 tablespoon capers, chopped
• 2 to 3 tablespoons olive oil
• 1/2 teaspoon kosher salt, to taste

Instructions

1. In a bowl, combine parsley, cilantro, shallot, chile, lemon zest, orange juice, and capers.
2. Stir in 2 tablespoons olive oil and salt. Add more oil by teaspoons until it just holds together.
3. Let stand 10 minutes to soften the shallot.

Roasted Carrot Tahini

Carrots, roasted until concentrated and sweet, purée beautifully with tahini, lemon, and a touch of warm water. A dusting of coriander and a small grate of garlic give it a savory backbone. It tastes richer than it is, thanks to tahini’s sesame depth and the carrots’ natural sugars. Try it with cucumber rounds and radishes. A sprinkle of sesame seeds on top adds a little crunch.

Ingredients

• 3 medium carrots, cut into chunks
• 1 tablespoon olive oil
• 2 tablespoons tahini
• 1 to 2 tablespoons lemon juice
• 1/4 teaspoon ground coriander
• 1 small garlic clove, grated
• 2 to 4 tablespoons warm water
• 1/2 teaspoon kosher salt, to taste
• Sesame seeds, to finish (optional)

Instructions

1. Heat oven to 425°F. Toss carrots with olive oil and a pinch of salt. Roast on a sheet pan until tender and lightly browned, 18 to 22 minutes. Cool slightly.
2. In a processor, blend carrots, tahini, lemon juice, coriander, garlic, and 2 tablespoons warm water until smooth.
3. Add more warm water, a tablespoon at a time, to reach a creamy, dippable texture. Season with salt and extra lemon to taste. Top with sesame seeds.

Salsa Roja with Charred Tomatoes

When tomatoes are briefly charred under the broiler or in a dry skillet, they turn smoky and soft. Blitz them with a clove of garlic, a fresh serrano or two, a handful of cilantro, and a squeeze of lime. Season with salt until it pops. There’s almost no fat here, just heat and brightness. Jicama sticks and baby carrots hold onto it nicely.

Ingredients

• 4 small ripe tomatoes or 2 large, halved
• 1 to 2 serrano chiles, stemmed
• 1 garlic clove
• 1/4 cup cilantro leaves
• 1 tablespoon lime juice
• 1/2 teaspoon kosher salt, to taste

Instructions

1. Char tomatoes and chiles under a broiler or in a dry skillet over high heat, turning until blackened in spots and softened, 5 to 8 minutes.
2. Blend tomatoes, chiles, garlic, cilantro, and lime juice until mostly smooth with a little texture.
3. Season with salt until bright. Chill or serve at room temperature.

How to Build a Platter That Disappears

Cut vegetables into shapes that are easy to grab with one hand and strong enough to scoop without breaking. Offer a mix of sweet (carrots, cherry tomatoes), watery (cucumber, celery), bitter (endive, radicchio), and sturdy (broccoli, cauliflower). Two or three dips are enough, but a sixth never hurts when you’re feeding a crowd. Keep everything cold, then add a last-minute flourish: herbs, lemon wedges, flaky salt. The food will do the rest.

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