Thanks Andie and Vee for suggesting a low-GI chip. You can also use wholemeal bread or pita, lettuce leaves (as a scoop with dip spooned on), beans, or celery sticks.

• Mix 1/2 tsp ground cumin, 50g finely chopped red onion, a de-seeded and finely chopped chilli (or pinch of ground chilli, to taste), 2 tablespoons chopped coriander, and 200g cottage cheese for an Indian-style dip.
  
  
• Hummus. I've always bought mine ready-made, but if you want to cook it yourself, combine 600g canned drained and rinsed chickpeas, 3 crushed garlic cloves, 100ml olive oil, 2 tablespoons tahini paste, 1 tsp ground cumin, and juice of 1 lemon in a food processor. Whip it up a bit, then add 1/4 cup water and process til smooth. Recipe from here.
  
  
• Andie suggests this chip substitute:
  Wholemeal pita bread, olive oil, parsley, garlic.
  It's really simple. Slice pita bread in to six or eight wedges. Brush with olive oil and crushed garlic (to taste). Sprinkle with chopped parsley. Cook until crispy (about five mins) in pre-heated oven or under the grill.
  Proceed to spread with hommous, pesto, pumpkin dip, baba ganoush, or any other healthful dip (or topping) that takes your fancy!
  Tip: you can make a whole batch at once. Once cooked, they will store really well in an airtight container.
  Vee has a similar idea for those in more of a hurry. Track down some ready-made pita chips (such as these) or simply bake/grill slices of plain pita or lebanese bread til crisp (as above, but without the herbs or oil).
  
  
• Beagle suggested this spicy cashew dip recipe. One to make ahead and delve into as needed.