Amid the cheesy nachos, Buffalo wings, and pepperoni pizza, it’s nice to find something to snack on at a Super Bowl party that you won’t regret eating the next day. These healthy dips from Consumer Reports’ test kitchen fit the bill.

Serve them with chips (some are healthier than others), whole-grain pita, or, ideally, sliced veggies. Try some less-than-usual options such as asparagus, baby artichokes, fennel, jicama, kohlrabi, and radishes along with the standard carrots and celery. Creamy and flavorful, these healthy dips are so tasty that your guests won’t even know they’ve been lightened up.

Edamame Dip

8-ounce package shelled, 
ready-to-eat edamame (about 1½ cups)
⅓ cup cilantro leaves
1 avocado, peeled, chopped
⅓ cup reduced-fat sour cream
⅓ cup water
2 tablespoons fresh lime juice
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon toasted sesame oil
¼ teaspoon ground cumin (optional)

Directions: Put the edamame in a food processor and pulse several times. Add cilantro and pulse again. Add remaining 
ingredients and process the mixture until smooth.  


Caramelized Onion Dip With Chives

2 tablespoons olive oil
2 pounds Vidalia onions, peeled, halved, and thinly sliced
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup Greek nonfat yogurt
4 ounces Neufchatel cheese
¼ cup chopped chives

Directions: Heat oil in a large skillet over medium heat. Add onions, salt, and pepper, and sauté for 10 minutes, stirring frequently. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes until onions are browned and caramelized. Cool. Place yogurt and cheese in a large bowl and mix well. Add cooled onions and chives, and stir until blended.


Roasted Garlic and Red Pepper Dip

2 heads garlic
2 teaspoons plus 2 tablespoons olive oil
1 8-ounce package Neufchatel
 cheese, softened
⅓ cup chopped, roasted red pepper
⅓ cup parsley leaves
¼ cup reduced-fat sour cream
2 tablespoons fresh lemon juice
1 teaspoon salt
2 teaspoons hot sauce

Directions: Heat oven to 400° F. Slice ½ inch from the top of each garlic head. Place garlic cut side up on a large sheet of aluminum foil. Drizzle with 2 teaspoons of olive oil. Wrap tightly. Roast about an hour, then let cool. Squeeze garlic cloves from the bottom of each head into a small bowl, then put in a food processor. Add remaining oil and other ingredients. Process until smooth.