These summery dips look and taste indulgent, but they’re big health boosters too—so you can feel good about digging in!

MUHAMMARA DIP

Pronounced “m’hmara” (and meaning “red” in Arabic), this plant-based dip, from Yumna Jawad of the popular blog Feel Good Foodie, is served throughout the Middle East. Fiber-rich peppers and walnuts are good for your gut, and this tasty dip is great with pita chips or pita bread, as a condiment on sandwiches, tossed with pasta or on pizza in place of tomato sauce.

Ingredient tip: Sweet-tart pomegranate molasses is a signature ingredient in Middle Eastern cooking. Jawad uses it in all kinds of dressings and marinades. You can find it in Middle Eastern markets, some supermarkets and online. It’s also easy to make: Simply reduce pomegranate juice (such as Pom Wonderful) until it’s the consistency of molasses.

In a food processor place (in this order) 1 (12-oz) jar roasted red bell peppers, drained; 1 cup walnuts, toasted; ½ cup breadcrumbs; 3 Tbsp extra-virgin

olive oil; 1 Tbsp pomegranate molasses (or balsamic glaze or 1 Tbsp lemon juice plus ½ tsp honey); 1 tsp ground cumin; ½ tsp cayenne; ¼ tsp

salt; and 1 clove garlic. Process on high speed 1–2 minutes or until smooth, pausing to scrape down sides of bowl. Transfer to small serving bowl. Drizzle with olive oil and sprinkle with chopped parsley. Makes about 2 cups.

GREEN GODDESS DIP

This dip contains good-for-your gut yogurt (a probiotic) and healthy avocado. Serve with cut-up veggies, like crunchy jicama, which is a great source of prebiotic fiber that feeds beneficial gut microbes. This dip also works as a salad dressing (thinned with a little extra-virgin olive oil, lemon juice or even water), dolloped on grilled chicken or fish or tossed with steamed potatoes for a summery side dish.

Place ½ cup fresh tarragon, 1 bunch chives and 2 cloves garlic in a food processor; pulse to finely chop. Add 1 cup plain Greek yogurt; 1 avocado, pitted; 2 Tbsp extra-virgin olive oil;2 anchovies; juice of 1 lemon; and kosher salt and freshly ground black pepper to taste. Process until smooth, pausing to scrape down sides of bowl. Taste, and add more salt, pepper and/or lemon juice as needed. Makes about 2 cups.