Snack smart: Healthy snack recipes for National Snack Food Month

Feb 13, 2013 at 2:15 p.m. ET

Get your hands on a few great-tasting, healthy snacks. These recipes are easy to make and a delight to eat!

Kale Dip

The month of February is devoted to celebrating snack food, so there's plenty of time to whip up one of these healthy and satisfying recipes! When you're looking for something to curb your hunger, give one of these snacks a try.

Kale dip

What a versatile veggie! You can use kale to make "chips" (check out this SheKnows recipe for kale chips), add it to stews and soups like you would spinach or even include it in a dip. What a great way to get in your serving of veggies, too! Use baked chips or fresh veggies like carrots, snap peas or red pepper strips to dunk into this dip!

Serves 6


  • 2 cups packed kale leaves, washed, pulled from stems, and torn into small pieces
  • 3/4 cup plain, Greek-style yogurt
  • 2 cloves garlic, chopped
  • 2 green onions (white and green parts), chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon ground black pepper, more to taste


  1. Place all the ingredients into a food processor and blend until smooth.
  2. Taste and adjust the seasonings, then blend a bit more.
  3. Chill for at least 30 minutes until you're ready to serve.

Butternut Squash Hummus

Butternut squash hummus

You'll enjoy the pretty color and slightly sweet flavor of this healthy snack. Spread butternut squash hummus on a bagel with cheese, on celery or endive spears, or dip toasted pita bread in it. We used prepackaged butternut squash for this recipe. If you're using a fresh squash, you'll only need about half of one for this recipe.

Serves 6


  • 2 cups cooked, cubed butternut squash
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil to start (adjust by adding a bit more after blending, if you'd like), plus more to drizzle
  • Juice from half a lemon
  • Zest from half a lemon
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon ground black pepper, more to taste
  • 1/8 teaspoon red pepper flakes, more to taste
  • 1 tablespoon olive oil for cooking the fresh butternut squash


  1. If you're using prepackaged butternut squash, microwave it for about 5 minutes, then allow it to cool.
  2. Otherwise, you'll only need about half of one butternut squash for this recipe. Cut off the ends of the squash, peel it and cut it in half. Use a spoon to scrape out the stringy insides and seeds, then cut the squash into cubes.
  3. Add 1 tablespoon of olive oil to a saute pan over medium heat. Add the cubed squash and cook for 7-9 minutes, or until soft. Remove from the heat and allow the squash to cool.
  4. When the squash is cool to the touch, add it to a food processor with the other ingredients.
  5. Blend until smooth. Taste the hummus and adjust the seasonings, if you'd like.
  6. Place in a serving bowl and drizzle with a bit of olive oil.

Cucumber “Crackers”

Cucumber "crackers"

Just about anything you can put on a cracker can go on a cucumber round! Slice cucumbers and use them as a base for a variety of toppings, just as you would a cracker. Top with hummus, cottage cheese, diced roasted beets or olive tapenade.

Serves 4


  • 1 cucumber, washed and sliced into thin rounds
  • 6-8 ounces of the topping of your choice


  1. Dollop your favorite topping onto a cucumber slice and serve.

Snack smart with these tasty treats!

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