Healthier Appetizers to Bring to a Barbeque

Looking for something healthier to bring to a BBQ this summer?

Before you reach for the cream cheese…. hold that thought.

I love a chip dipped in just about anything, and I’ll eat my fair share if it’s in front of me. But that ‘bleh’ feeling the next day… ya gotta wonder… is it really worth it?

If you’re looking for a healthier BBQ appetizer, try one of these for your next get together…

healthier appetizer


The main ingredient – chickpea – is a healthy, low-fat source of protein. Making it is as easy as whipping together most dips. Sure, you can always buy it at the store in a pinch, but most of those packaged tubs have not so great ingredients like high fructose corn syrup, canola or soybean oil and other additives you don’t want. (Read those labels!). It’s super easy to make –just stuff a few ingredients in a blender and you’ve got something way better.

What you need:

2 cups cooked chickpeas
5 tbsp tahini
1 tsp sea salt
1/3 cup lemon juice (1 1/2 – 2 lemons)
2-3 cloves garlic
3 tbsp extra virgin olive oil
1/4 cup water or cooking liquid
chopped parsley and paprika for garnish

What you do:

Combine chickpeas, tahini, garlic, lemon juice, sea salt and olive oil in a blender or food processor. Add water or cooking liquid as needed to facilitate blending. When the mixture is smooth, pour (more like scoop) into a bowl. Top with chopped parsley and paprika. Serve with carrots, celery and/or pita chips.

Change up the flavor by adding in one of these:
kalamata olives
roasted red pepper
roasted eggplant
spinach and artichoke
sundried tomatos and basil

black bean dip

Black Bean Dip

What you need:

1 1/2 cups black beans
2-3 tbsp salsa
1 tbsp water
1 tbsp lime juice
red pepper flakes (or Tabasco) to taste
1/4-1/2 tsp cumin
sea salt to taste
whole kernel corn
1 tbsp basil, chopped

What you do:

Combine first seven ingredients in a blender or food processor. Add water as needed to facilitate blending. Transfer to serving bowl. Mix in corn and chopped basil, then garnish with a little red pepper.

mexican corn and black bean dip

Mexican Explosion Dip

What you need:

1-2 avocados, chopped
2 tomatoes, diced
1 can black beans, drained and rinsed
1 cup whole kernel corn
1/2 red onion, chopped
1-2 tbsp cilantro, finely chopped
1 tbsp olive oil
1 lime

What you do:

Mix the avocado, tomatoes, black beans, corn and onion in a bowl. Stir in olive oil. Add cilantro. Squeeze lime juice over the mix. Refrigerate before serving.


P.S. Want more easy healthy recipes? Grab my 3-Day Meal Plan and Mini Course that’ll start you on the path to becoming a healthy cooking ninja. Did I mention it’s totally free? Get started here.

  • Those dips look fabulous! Perfect for this exceedingly hot weather we’re having. Doesn’t bode well for July and August if it’s already this hot in June, does it?

  • I’ve never even thought to look at the ingredient list on Hummus! Can’t believe they’d even put HFCS in there! Ugh! I’ll definitely have to try making it at home instead, really not hard to stick a few ingredients in a blender, plus it probably makes it a lot cheaper!

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