6 Easy Summer Dips: Healthy Toddler Snacks

Sometimes our creativity goes off went we try to feed our little ones. A lot of us do their best to make feeding funny. We try our best to build a healthy relationship between our kids and food. Healthy eating habits must be taught since they are very young and the best way to do it is making it interesting for them. I want to share with you some dips for toddlers recipes that they will enjoy and love. You will also love this easy healthy dip recipe!

Baby Led Weaning and Dips

Offering your little one soft  food as a dip, along with a “dipper” to eat it with, is a great way to help him begin to master the  skills he’ll need for silverware. Dippers can be foods that a baby can eat (even without teeth), such as breadsticks, or they can be harder foods, which he won’t eat but will suck or lick. A stick of celery is ideal because it is similar to a spoon–it can hold a lot of dip and will encourage your baby to use his tongue to scoop it out. Babies can use a spoon to dip with, too–or their fingers. They usually start discovering how dippers work some time around eight months, although some get the hang of it sooner. Be prepared– dips can be very messy when your baby is learning how to eat them. (But your little one will have lots of fun!)

BLW Made Easy Tip: Foods That Make Good Dippers

  • Breadsticks
  • Strips or wedges of pita
  • Toast fingers
  • Sticks of raw vegetable, such as red bell pepper, cucumber, celery, zucchini, and carrot
  • Sticks or wedges of fruit, such as apple, nectarine, and mango

Easy Hummus Dip Recipe:

Hummus is a really nutritious dip, and most babies love it. It can be eaten with warm pita bread–cut into strips or wedges, or halved–or with raw vegetable sticks or breadsticks as dippers. It’s lovely with salad, and it makes a tasty filling for baked potatoes. It’s also good in sandwiches or on toast. Try it on freshly baked ciabatta bread rolls, with grated carrot and cheese, too.

  • One 15-ounce can chickpeas (or ½ cup dried chickpeas, precooked)
  • 1 or 2 garlic cloves, finely chopped or crushed
  • Juice of 1 lemon (approx. 4 tablespoons)
  • 2 to 3 tablespoons olive oil
  • Pinch of paprika

Rinse and drain the chickpeas and mash them with a potato masher (or use a blender or food processor). Add a little of the garlic, lemon juice, tahini, and olive oil and mix thoroughly.

Taste de hummus to see if it needs more garlic, lemon juice, or tahini; add more oil if you want a smoother texture.

Transfer the hummus to a serving dish and sprinkle with paprika. Chill in the fridge before serving.



  • Try adding some ground black pepper or a pinch of cumin along with the garlic and lemon juice.
  • Chopped fresh herbs, such as parsley or cilantro, can also be added for a tasty variation.
  • Add 1 tablespoon of plain yogurt or sour cream for creamier dip.

Storage: Hummus keeps well in the fridge (covered) for 2 to 3 days.

Easy Guacamole Dip Recipe

Guacamole can be served as a dip or as a spread on toast, rice cakes, or soft warm tortillas but it quickly goes brown, so it needs to be eaten within an hour or two.

  • 2 ripe medium tomatoes, blanched, skinned and cooled
  • 1 ripe avocado, cut in half, with the pit removed
  • Juice of 1 lemon (approx. 4 tablespoons)
  • ½ garlic clove, finely chopped or crushed
  • 2 teaspoons sour cream (optional)
  • 1 teaspoon chopped fresh cilantro (optional)

Chop the tomatoes finely. Scoop the avocado flesh out of the skin, put it into a bowl and mash with a fork. Mix in the lemon juice, garlic, tomatoes and sour cream (if using).

Sprinkle with the chopped cilantro (if using) and serve immediately.

Yogurt and Cucumber Dip

This is the perfect dip to serve with a spicy curry, raw vegetable sticks, or chickpea patties (see page 57).

  • ½ medium cucumber, peeled and deseeded
  • 1 cup plain yogurt (preferably with active live cultures)
  • 1 small red onion, finely chopped
  • 1 tablespoon fresh lemon juice (or 1 teaspoon fresh lime juice)
  • 1 to 2 tablespoons chopped fresh cilantro
  • Freshly ground black pepper

Baby Led Weaning Made Easy Tip: Cucumber is easier to grate when it’s in one piece, so if you prefer you can leave the seeds in, then drain it once grated. You can also leave the skin on to provide a bit of extra color and texture.

Grate the cucumber into a bowl and add the yogurt, onion, lemon (or lime) juice, and cilantro. Stir well, add black pepper to taste, and chill before serving.


  • For serving with a curry, add ¼ teaspoon of ground cumin, or a pinch of ground nutmeg, cinnamon, or cardamom.
  • For serving with chickpea patties or as a dip, try adding 2 cloves of garlic (finely chopped or crushed) and replacing the cilantro with the chopped fresh mint or dill.

Easy Bean Spread

This spread is great as a dip, in sandwiches, or spread on toast or rice cakes.

  • One 15-ounce can red kidney beans, lima beans, or green beans (or ½ cup dried beans, precooked)
  • 1 small onion, roughly chopped
  • 1 medium carrot, cooked
  • 1 to 2 teaspoons tomato paste
  • ½ teaspoon dried mixed herbs
  • 2 teaspoons cider vinegar
  • 1 to 2 teaspoons oil

Put all the ingredients into a blender or food processor and blend to a smooth paste (or mash thoroughly with a potato masher). Chill before serving.

Salmon Spread

This spread is very nutritious and can be served on toast, oat cakes, or rice cakes, or with a little salad.

  • One 5-ounce can salmon (in oil or spring water, not brine), drained thoroughly, with skin and any bones removed
  • 1 cup ricotta cheese
  • Juice of ½ lemon (approx. 2 tablespoons)ç
  • 2 tablespoons natural yogurt (preferably with active live cultures)
  • Freshly ground black pepper

Put all the ingredients into a bowl and stir thoroughly until smooth and well combined (or use a blender or food processor).


You can make a similar spread using canned mackerel, sardines or tuna.

Baba Ganoush (Eggplant Dip)

Baba ganoush is best served as a dip, but it also makes a delicious spread (on toast or rice cakes) or a filling for baked potato.

  • 1 medium eggplant (whole)
  • Juice of 1 lemon (approx. 4 tablespoons)
  • 1 garlic clove, peeled
  • 1 tablespoon tahini (sesame seed paste)
  • Pinch of chili powder (optional)
  • Pinch of ground cumin
  • Pinch of freshly ground black pepper
  • A little olive oil
  • 2 teaspoons fresh parsley, coarsely chopped

Preheat the oven to 400ºF and lightly grease a baking sheet. Pierce the skin of the eggplant in several places with a fork and put it on the baking sheet. Bake for about 30 to 40 minutes, until the skin has blistered, turning the eggplant over after about 15 minutes to ensure even cooking. Remove from the oven and allow to cool, then peel and put in a colander. Allow to drain thoroughly for 10 to 15 minutes.

Cut the drained eggplant into a few large pieces and put it into a food processor with all the ingredients, except the olive oil and parsley. Blend thoroughly or use a bowl and a hand-held blender if you prefer.

Chill, then drizzle with olive oil and sprinkle with the parsley before serving.


  • Add 1 tablespoon of plain yogurt for a creamier dip.

Share with us how your little one liked one of this delicious recipes.


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