Mingle without the guilt with these healthy and delicious appetizers.

By JULIE BRINKLEY

If socializing trips up your diet, try these appetizers for shrimp cucumber bites and guilt-free spinach dip at your next shindig.

To see how these dishes are prepared, watch this.

You can catch my live cooking show at 11 a.m. every Wednesday on the Beneath the Surface News Facebook page.

Shrimp cucumber bites

21 oz. uncooked shrimp

2 cups cucumber

2 tsp olive oil

Sauce

1 Tbsp. creole seasoning

6 oz. avocado

½ cup green onions

2 Tbsp. fresh cilantro

2 tsp. lemon juice

¼ tsp. salt

½ tsp. cayenne

How to make it

Toss the shrimp in oil and seasoning and cook in a preheated (medium-high heat) heavy bottomed pan until slightly blackened, about 2-3 minutes per side.

Assemble the bites, topping the cucumber slices with avocado sauce and shrimp.

For the sauce: mix everything and enjoy!

Spinach dip and fresh veggies

1 ½ cups hearts of palm chopped

1 cup part skim ricotta cheese

3 Tbsp. low fat cream cheese

1/4 cup parmesan cheese

4 oz. part skim mozzarella cheese

1 tsp. minced garlic

1 ½ cups frozen spinach, thawed and squeezed

How to make it

Preheat oven to 375 degrees.

Mix parmesan, mozzarella, spinach and hearts of palm, then add remaining ingredients to spinach mixture.

Bake 20-30 minutes.