Recipes: White Bean and Roasted Garlic Dip, Mike Scheetz's Cheese Dip and more

Dips are tailgate mainstays. And there's good reason: they can be made ahead and require little effort. Dips are crowd-pleasing communal appetizers and the ones party-goers zero in on.

Dips can be fancy or doctored-up versions of package mixes. They're built on bases of mayonnaise, cream cheese and sour cream. All, of course, spell fat. So it's OK to substitute reduced-fat or nonfat products and bump up the flavor with fresh herbs. Or spice up the taste with a high-flavor profile cheese and fresh or roasted vegetables.

For an ultra low-fat dip, try yogurt cheese as a base. Here's how to make it: Take nonfat or low-fat yogurt and place it in a coffee filter lining a colander. Set it over a bowl in the refrigerator and strain the yogurt for at least 4 hours (or overnight) to release the liquid (called whey). The end result is a texture similar to cream cheese without all the fat.

No matter what's on your menu, when it comes to tailgating the main game plan is to plan ahead and make as much as you can in advance so you can enjoy the party.

Have an assortment of hot and cold foods. Keep hot foods hot and cold foods cold. For dips, place the serving bowls on ice to keep them chilled. If you're serving lots of chicken, use chafing dishes.

Foods like chicken, meat dishes and dips with dairy should stay out no longer than 2 hours unless you keep them at safe temperatures — below 40 degrees for cold items and above 140 degree for hot food.

Bring plenty of paper towels, napkins and plastic bags for trash.

Have an insulated cooler with ice to keep things cold.

Pack food and beverages separately to avoid cross contamination of any raw meats or poultry.

Pack foods in stackable containers and plastic sealable bags so they lie flat.

White Bean and Roasted Garlic Dip

Makes 10 servings

2 whole garlic heads

4 tablespoons extra-virgin olive oil, divided

2 cans (15.5 ounces each) cannellini beans or other white beans, drained and rinsed

1/4 cup fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon white pepper

1/4 cup chopped fresh flat-leaf parsley plus more for garnish Baked p ita chips or vegetables for serving

1. Preheat the oven to 375 degrees.

2. Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake about 30 minutes.

3. Uncover and bake until the garlic cloves are soft and golden brown, another 30 to 40 minutes. 4. Remove the garlic from the oven and when cool enough to handle, squeeze the soft garlic from the cloves.

5. In a food processor fitted with the metal blade, combine the beans, roasted garlic, remaining 3 tablespoons oil and lemon juice and process until smooth. Add the salt and white pepper. Stir in the parsley.

6. To serve, transfer to a bowl, garnish with the parsley leaves and serve with pita chips or vegetables.

From "The Food You Crave" by Ellie Krieger (Taunton, $28).

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Mike Scheetz's Cheese Dip

Makes: 3 cups 1 packet Hidden Valley Fiesta Ranch Dip Mix

16 ounces sour cream

1 can (2.25 ounces) chopped black olives, drained

1 can (4 ounces) chopped and peeled chilies

1 cup shredded sharp cheddar cheese

Crackers or tortilla chips for serving

1. In a medium bowl mix together all the ingredients. Chill before serving with crackers or tortilla chips.

Submitted by Mike Scheetz of Lansing, Mich.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Two Onion and Roasted Red Pepper Dip

Makes: 2 cups The celery in this dip adds a nice crunch. Serve the dip with crackers or baked pita chips.

1 envelope onion soup mix

4 green onions, washed, thinly sliced

16 ounces reduced-fat sour cream

2 jarred roasted red peppers, chopped

1/2 cup chopped flat-leaf parsley

1/2 cup minced celery

1. In a medium bowl mix together all the ingredients and chill before serving.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.