These adorable appetizers are as tasty as the corn dogs from the cart at the state fair, with one big difference: Two of these have fewer calories than one classic corn dog.

Get the party started with Ellie's version of this restaurant-favorite dip, made healthy with low-fat cheeses and light sour cream

Change up your hummus routine with frozen edamame. You'll add a pretty hue to your appetizer spread and up your protein intake.

This brightly-hued dip is packed with fiber, thanks to both red beets and lentils. Serve it with pretty veggie spears like endive, Persian cucumbers and baby carrots. 

Succotash gets a makeover in this light and airy dip made of pureed lima beans and roasted red peppers topped with fresh corn and tomatoes. No matter the season, the flavors of this creamy treat will remind you of summer.

This rich vegan dip is packed with healthful ingredients. It even includes nutritional yeast, a great dairy-free alternative to cheese if you're looking to reduce or eliminate dairy in a recipe.

This lighter version of guacamole is extra-creamy because of the addition of protein-dense silken tofu. Not only does it make a super-smooth puree, it reduces the fat and calories in the overall recipe.

These traditional Greek stuffed grape leaves are a great way to start a meal. This recipe makes 30 Dolmades: invite a friend over to help you roll the rice-and-herb mixture in tender grape leaves before a dinner party.

Serve this jerk-spiced dip made with carrots and coconut milk with warm flatbread and a fun tropical drink to transport yourself to a sunny island.

Serve this creamy dip packed with umami flavor as a fun, slightly exotic alternative to hummus.

Here's a vibrantly colored and creamy dip that's a great alternative to hummus. We included instructions for making homemade pita chips but you can skip that part and use store-bought instead.

Nidhi Jalan writes, "Bhel or bhel puri is a chaat (street food snack) that is all at once crunchy, tart, spicy and a little sweet. This dish is ubiquitous in Mumbai and is often made to order with puffed rice and other ingredients, then served in paper cones (typically made from newspapers) by sidewalk vendors. While you won’t find bhutta (“corn”) bhel sold on the streets, it’s popular among home cooks. Here I use fresh summer corn as the base and add cornflakes instead of the usual puffed rice, for crunch. The tangy lime dressing makes it absolutely irresistible!"

This chaat perfectly balances sweet and spicy flavors.

Light, refreshing and quick to prepare, this spicy cucumber salad is the perfect addition to summer meals. This Korean side dish for rice is a treat on its own but can also be added to sandwiches, noodles and more.

Andy Liang writes, "This refreshing, flavorful salad stars Chinese black vinegar with light soy sauce as its milder sidekick. Smashed cucumber salad (pai huang gua in Mandarin) is a staple side dish in many Chinese restaurants, and I’ve often ordered it along with soup dumplings for a light meal. Chinese black vinegar has a deep and slightly smoky flavor, mild acidity and faint sweetness. The salad usually includes garlic and sesame seeds or sesame oil, and some variations add chiles or Sichuan peppercorn; this version uses gochugaru (Korean red chile flakes) for a touch of heat, which isn’t traditional but gives the salad a nice red hue and balanced spiciness. Smashing the cucumber helps to create jagged edges so there is more surface area to absorb the dressing, while salting the cucumber softens the skin, firms up the flesh and releases some water, concentrating the cucumber’s flavor."