8 Fresh and flavourful crowd-pleasing dips to make this summer

Sun's out, fun's out and snacks have to be on point! Ditch the boring dip routine this summer and try your hand at these eight incredible, fresh, and flavourful creations.

We're talking creamy, spicy, tangy, and tropical delights—all bursting with seasonal ingredients and ready to take your veggie platter, pita party, or cracker assortment to new heights. Grab your favourite dippers, gather your crew, and prepare to be wowed by these highly addictive, summer-fun dips!

8 Super-Easy, High-Protein Dips for Summer Fun:

1. Spicy Mango Salsa

Prep time: 10 minutes

Ingredients:

• 1 ripe mango, diced
• 1/4 red onion, diced
• 1 jalapeno, seeded and diced (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime (zest optional for an extra citrusy zing)

Steps:

1. In a bowl, combine diced mango, red onion, jalapeno (if using), and cilantro
2. Squeeze in the juice of 1 lime and stir well
3. Serve immediately, or cover and refrigerate and serve the same day

2. Whipped Ricotta with Herbs

Prep time: 5 minutes

Ingredients:

• 1 cup ricotta cheese
• 1/4 cup fresh herbs (basil, dill, chives), chopped
• 1 tablespoon extra virgin olive oil
• Juice of 1/2 lemon (option to add zest for extra citrus zing)
• Salt and pepper to taste 

Steps:

1. Combine ricotta cheese, chopped herbs, olive oil, and lemon juice in a blender food processor
2. Process until smooth and the texture appears whipped
3. Season with salt and pepper to taste
4. Serve immediately or cover and refrigerate and serve within two days

3. Roasted Cauliflower Hummus 

Prep time: 30 minutes

Ingredients:

• 1 head cauliflower, cut into florets
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste

Steps:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil and roast for 20-25 minutes, or until tender
2. In a food processor, combine roasted cauliflower, tahini, lemon juice, garlic, and olive oil
3. Blend until smooth, adding more olive oil if needed for desired consistency
4. Season with salt and pepper, to taste
5. Serve immediately or store in an airtight container in the refrigerator for up to 3 days

4. Greek Yogurt Tzatziki 

Prep time: 10 minutes

Ingredients:

• 1 cup Greek yogurt
• 1/2 cucumber, grated
• 1/4 cup fresh dill, chopped
• Juice of 1/2 lemon
• 1 tablespoon olive oil
• Salt and pepper, to taste 

Steps:

1. Toss grated cucumber with a pinch of salt in a colander. Let it sit for 5 minutes, then squeeze out excess moisture
2. Combine Greek yogurt, drained cucumber, chopped dill, lemon juice, and olive oil in a bowl
3. Season with salt and pepper to taste
4. Serve immediately or cover and refrigerate for 2-3 days 

5. Edamame & Kimchi Dip

Prep time: 10 minutes

Ingredients:

• 1 cup shelled edamame, cooked
• 1/2 cup kimchi, chopped
• 1 tablespoon toasted sesame oil
• Sriracha (optional)

Steps:

1. In a blender or food processor, combine cooked edamame and chopped kimchi
2. Drizzle with toasted sesame oil and toss to coat and blend until smooth
3. Add a squeeze of sriracha for an extra kick (optional) and blend again
4. Serve immediately or refrigerate and enjoy within 2-3 days 

6. Black Bean & Corn Fiesta Dip

Prep time: 15 minutes

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/4 red onion, diced
• 1/4 red bell pepper, diced
• Juice of 1 lime
• 1 teaspoon chili powder
• Salt and pepper to taste

Steps:

1. In a bowl, mash half of the black beans with a fork. Combine with remaining black beans, corn kernels, diced red onion, and diced bell pepper
2. Stir in lime juice and chili powder
3. Season with salt and pepper to taste
4. Serve immediately or refrigerate and enjoy within 2-3 days 

7. Cottage Cheese & Pina Colada Dessert Dip

Prep time: 5 minutes

Ingredients:

• 1 cup cottage cheese
• 1/2 cup pineapple, chopped
• 1 tablespoon honey
• 1/4 cup toasted coconut flakes

Steps:

1. In a bowl, combine cottage cheese and chopped pineapple
2. Drizzle with honey and toss to coat
3. Sprinkle with toasted coconut flakes
4. Serve immediately or store in fridge up to 3 days

8. Guacamole-Meets-Pesto Impresso 

Prep time: 10 minutes

Ingredients:

• 1 ripe avocado
• 1/4 cup fresh cilantro, chopped
• 1 clove garlic
• Juice of 1/2 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste 

Steps:

1. In a food processor, combine avocado, chopped cilantro, garlic, lemon juice, and olive oil
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Season with salt and pepper to taste
4. Serve immediately or store in an airtight container in the refrigerator for up to 2 days

* Disclaimer: The photos featured in this article are for inspiration and example purposes only. The actual dips may look different depending on how you prepare them.

About the Author

Alicia is a journalist and editor in digital and print media specializing in health, nutrition, fitness, and wellness. She was previously the Editorial Director of Clean Eating and Vegetarian Times. Her work has also appeared in Hone Health The Edge, Yoga Journal, Women’s Running, and Oxygen, among others. In addition to being a content creator, she's an ISSA-certified nutritionist, certified personal trainer, and fitness studio owner in Toronto. Alicia loves spreading the word about helpful, science-backed health information, and she can be contacted via her website at aliciamtyler.com.