December 15, 2022

It’s that time of year again! The leaves are changing, the weather is cooling off, and football is back in full swing. Whether you are cheering on your favorite college team or NFL team, tailgating is a time-honored tradition that is a part of the fall season for many people. While tailgating is a fun way to show your support for your team, it is also important to be aware of the health risks that come along with it.Tailgate food is often unhealthy full of sugar, fat and salt, but there are ways to make it healthier. Here are five of our favorite dip recipes that will make your tailgate not only tasty but also healthy!

1. Buffalo Chicken Dip

Recipe By: Karen Rankin

Source: https://www.eatingwell.com/recipe/277570/healthy-buffalo-chicken-dip/

Total Time: 30 mins

Servings: 12

Ingredients:

  • 5 ounces reduced-fat cream cheese (10 tablespoons), softened
  • ½ cup reduced-fat sour cream
  • ½ cup shredded sharp Cheddar cheese
  • 3 ½ tablespoons Buffalo-style hot sauce (such as Frank's RedHot)
  • 2 cups shredded cooked chicken breast
  • ¾ cup thinly sliced scallions, divided
  • ¼ cup crumbled blue cheese
  • 3 cups celery sticks (about 6 stalks)
  • 2 ½ cups baby carrots

Directions
Preheat oven to 350 degrees F. Combine cream cheese, sour cream, Cheddar and hot sauce in a medium bowl; stir until smooth. Fold in chicken and 1/2 cup scallions. Spoon the mixture into a 2-quart (8-inch-square) baking dish. Cover and bake until hot and bubbly, about 15 minutes. Remove from oven; sprinkle with blue cheese and the remaining 1/4 cup scallions. Serve with celery sticks and carrots.

2.  Slow-Cooker Spinach Artichoke Dip

Recipe By: Carolyn Casner

Source: https://www.eatingwell.com/recipe/262159/slow-cooker-spinach-artichoke-dip/

Total Time: 2 hrs 15 mins

Servings: 16

Ingredients:

  • 1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 8 ounces reduced-fat cream cheese, cut into cubes
  • 8 ounces reduced-fat sour cream
  • ½ cup shredded whole-milk mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 cups sliced vegetables, such as carrots and bell peppers
  • 16 slices whole-wheat baguette (1/2 inch thick), toasted

Directions

Combine spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, crushed red pepper, salt and pepper in a 4-quart slow cooker. Cook on High for 2 hours. Stir and serve with sliced vegetables and baguette slices.

3. Cheesy Black Bean Dip

Recipe By: Wendy Lopez

Source: https://www.eatingwell.com/recipe/7991916/cheesy-black-bean-dip/

Total Time: 25 mins

Servings: 16

Ingredients:

  • 2 (15 ounce) cans no-salt-added black beans, rinsed
  • 1 cup roughly chopped onion
  • 2 serrano peppers, roughly chopped
  • ½ cup nonfat sour cream
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ cup shredded pepper Jack cheese
  • 2 tablespoons finely chopped fresh cilantro

Directions

Preheat oven to 400°F. Combine beans, onion, serranos, sour cream, cumin, oregano and salt in a small food processor; process until creamy and smooth, 20 to 30 seconds. Transfer the mixture to a 8-inch-square ceramic baking dish and top with cheese. Bake until the cheese is bubbling and melted, about 20 minutes. Sprinkle with cilantro.

4. Garlic Hummus

Recipe By: Devon O'Brien

Source: https://www.eatingwell.com/recipe/256571/garlic-hummus/

Total Time: 10 mins

Servings: 8

Ingredients:

  • 1 (15 ounce) can no-salt-added chickpeas
  • ¼ cup tahini
  • ¼ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt

Directions
Drain chickpeas, reserving 1/4 cup of the liquid. Transfer the chickpeas and the reserved liquid to a food processor. Add tahini, oil, lemon juice, garlic, cumin, chili powder and salt. Puree until very smooth, 2 to 3 minutes.

5. Skillet Sun-Dried Tomato Dip

Recipe By: Liz Mervosh

Source: https://www.eatingwell.com/recipe/7926253/skillet-sun-dried-tomato-dip/

Total Time: 20 mins

Servings: 12

Ingredients:

  • ½ cup sun-dried tomatoes in oil, chopped, plus 2 teaspoons reserved oil, divided
  • 1 large shallot, finely chopped (about 1/3 cup)
  • ¼ cup dry white wine
  • 1 (12 ounce) jar roasted red peppers, drained and chopped
  • ¾ cup sour cream
  • ⅔ cup reduced-fat cream cheese, softened
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon grated garlic
  • 1 teaspoon hot sauce
  • ¼ cup finely chopped fresh flat-leaf parsley
  • Toasted sliced baguette, crackers and/or pita chips for serving

Directions
Heat reserved tomato oil in a small skillet over medium heat. Add shallot; cook, stirring often, until softened, about 3 minutes. Add sun-dried tomatoes; cook, stirring constantly, until starting to soften, about 1 minute. Add wine; cook, stirring often, until nearly evaporated, 2 to 3 minutes. Add roasted peppers, sour cream, cream cheese, Parmesan, garlic, hot sauce and 3 tablespoons parsley. Reduce heat to low; cook, stirring constantly, until cheeses are melted and smooth and the dip is heated through, 3 to 4 minutes. Sprinkle with the remaining 1 tablespoon parsley and serve with toasted baguette, crackers and/or pita chips, if desired.