Looking for healthy party appetizers? Try this Creamy Artichoke Yogurt Dip for a healthy twist on a classic favorite. Made with Greek yogurt and artichoke hearts, it pairs perfectly with pita, crackers, or crunchy veggies. Or, spice things up with one of my favorites, Spicy Shrimp Skewers with Mango Salsa, grilled shrimp drizzled with a chili-lime sauce and served alongside a mango salsa. Check them out, and let me know what you think! Share your favorite appetizers in the comments!

Creamy Artichoke Yogurt Dip

Ingredients

  • 1 32-oz. container plain full-fat Greek yogurt
  • 1 can of artichoke hearts, drained and chopped
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest &  tsp. fresh juice
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Directions: Mix yogurt, artichoke hearts, parsley, oil, lemon zest and juice, salt, and pepper in a large bowl until well combined. Transfer to a serving bowl and top with parsley. Serve dip with pita, crackers, or vegetables. Or, try this seed cracker recipe.

Spicy Shrimp Skewers with Mango Salsa

Ingredients

For the Shrimp Skewers:

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Wooden skewers, soaked in water for 30 minutes

For the Chili-Lime Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt to taste

For the Mango Salsa:

  • 1 ripe mango, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and finely chopped
  • 1 tablespoon lime juice
  • Salt to taste

Directions:

  1. Preheat your grill or grill pan to medium-high heat.
  2. In a bowl, toss the peeled and deveined shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Thread the shrimp onto the soaked wooden skewers, leaving a little space between each shrimp.
  4. In a small bowl, whisk together the olive oil, lime juice, honey or maple syrup, chili powder, cumin, and salt to make the chili-lime sauce. Set aside.
  5. In another bowl, combine the diced mango, chopped red onion, cilantro, jalapeno, lime juice, and salt to make the mango salsa. Mix well and set aside.
  6. Place the shrimp skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
  7. During the last minute of grilling, brush the shrimp skewers with the chili-lime sauce, turning occasionally to coat evenly.
  8. Once the shrimp are cooked through and glazed with the sauce, remove them from the grill and transfer to a serving platter.
  9. Serve the spicy shrimp skewers with the fresh mango salsa on the side for dipping or spooning over the top.