Here’s an assortment of delicious and easy vegan dips and spreads, perfect for last-minute company, holiday gatherings, or a quiet evening at home. Choose two or three of these dips and spreads, add some fresh bread, pita, crackers, chips, or raw vegetables, pour some wine or shake up cocktails, and you’re ready for any kind of gathering.
Made with good-for-you ingredients, these plant-based, dairy-free dips and spreads are packed with flavor. The hardest part is deciding which to make!
Best vegetables for dipping
In addition to (or instead of) fresh breads, crispbreads, pita, tortilla chipes, and/or crackers, serving crisp raw vegetables (aka crudites) is an even better idea! Here are the best raw vegetables for dipping:
- Bell peppers (any and all colors)
- Broccoli (bite-sized florets)
- Carrots (regular, cut into sticks, or baby carrots)
- Cauliflower (bite-sized florets)
- Cucumber (the crisp English or hothouse variety, sliced into rounds or on the diagonal)
- Radishes (especially daikon and watermelon radish, peeled and cut into thin rounds)
- Zucchini (sliced into rounds or on the diagonal)
Bean, Vegetable & Nut-Based Dips
Smoky Vegan Cheddar Cheesy Dip: Made with raw cashews and red bell pepper, this vegan cheddar cheesy dip or sauce is an irresistible treat. Used in either way (or as a spread), it packs a flavorful punch.
Roasted Red Pepper Dip: Another roasted red pepper-based dip is an easy vegan appetizer you can make in a flash, using just 5 ingredients.
Smoky Vegan Cashew Cheese Sauce: This luscious sauce makes fresh vegetables even more appealing for those who love them. It might just be the trick to tempt fussy eaters to eat their veggies!
Vegan Cashew Cream with Yogurt, Miso & Herbs: With a base of raw cashews, this recipe’s consistency is a cross between the two, making it just as good for spreading, dolloping, or dipping.
Caramelized Onion White Bean Dip: Here’s a favorite vegan appetizer that never fails to please — a tasty white bean dip that you can embellish as suggested in the recipe, or keep smooth and simple.
Vegan Hot Artichoke Dip: A classic winter holiday appetizer recipe, this dairy-free version of one of the classics among vegan dips kinder to your waistline than the dairy-filled variety, yet no less luscious.
Avocado and Tahini Dip: Avocado and tahini dip is a richly flavored blend that makes a fantastic appetizer. Use your favorite baby greens — spinach, arugula, kale, or a power greens mix.
Creamy Tahini-Dill Watercress Dip: This creamy dairy-free dip benefits from the peppery flavor of watercress.
Spinach and Green Olive Tapenade: This spinach and green olive tapenade looks as good as it tastes; let’s face it — black olive tapenade might be yummy, but it isn’t very pretty. Especially good served on fresh or grilled Italian bread or baguette.
Creamy Guacamole with Red Onion: A Tex-Mex-themed meal wouldn’t be complete without guacamole. It’s also a favorite anytime appetizer. This creamy guacamole gets its yum factor from vegan mayonnaise.
Crazy-Easy Vegan Hot Bean Dip: This vegan hot bean dip really is crazy-easy — you can enjoy it in 10 minutes total for a filling snack or an offbeat lunch served with tortilla chips and fresh fruit.
Fiesta Layered Vegan Bean Dip: This luscious layered vegan bean dip is the perfect dish for any party! Make sure to serve it with plenty of chips because it disappears quickly.
Vegan Mock Chopped Liver: Made of onions, mushrooms, and cashews, vegan mock chopped liver has replaced the classic Jewish pâté as a contemporary appetizer, especially for special occasions. You don’t have to wait for Passover to enjoy it!
Baba Ghanouj: An eggplant lover’s delight, baba ghanoush (alternately spelled baba ghanouj), a classic Middle Eastern dip, is delicious scooped up on wedges of pita or other flatbread.
Zaalouk: A flavorful spread with made with roasted eggplant, the addition of tomatoes and spices sets zaalouk apart from its cousin, baba ghanoush. This recipe is inspired by the Moroccan variation.
Roasted Eggplant and Almond Butter Spread: Like baba ghanouj with a little something extra, this roasted eggplant and almond butter spread is richly flavored and has a generous dose of parsley.
Roasted Eggplant Caponata: Roasted eggplant caponata is a delightful take on the classic Italian appetizer, making it easy to enjoy year round. It’s especially good served with fresh or grilled Italian bread.
Fresh Herb and Artichoke Hummus: The ingredients in this easy recipe take ordinary hummus up a notch. Marinated artichokes are a delectable addition to hummus; a 6-ounce jar or can, with its liquid, is a perfect quantity to use.
Cilantro Avocado Hummus: If classic hummus and guacamole got married and had a baby, this simple and delicious cilantro avocado hummus would be the result.
Sweet Potato Hummus is a mellow backdrop for briny artichoke hearts (or olives, if you prefer the variation).
Homemade Hummus, 12 ways: Here’s a slew of ways to make your own hummus, the queen of vegan dips! Start with a basic hummus recipe, and explore 12 tasty variations.
Fresh Tomato Salsa: Fresh tomato salsa, or salsa fresca, consists of finely chopped tomatoes spiked with chile peppers, and is the most basic relish of Mexican and Southwestern cuisines.
Classic Mango Salsa: Here’s an easy rendition of mango salsa, a simple recipe that’s become a classic. It’s great served with chips, or as a lively side dish with spicy dishes from Indian, Caribbean, and Mexican cuisines.
Fresh Tomato & Peach Salsa: This is a fantastic variation of classic salsa fresca. It’s especially welcome in midsummer, when peak tomato and peach season intersect. Feel free to use nectarines in place of peaches.
Cucumber and Pineapple Salsa: If you’re a fan of salsa but want a change of pace from the usual tomato base, this cucumber and pineapple salsa recipe may be just what you’re looking for.
Salsa Verde (Fresh Tomatillo Salsa): Salsa verde is a fantastic embellishment for enchiladas, burritos, vegan quesadillas and nachos. And of course, it can be used as a change of pace from tomato-based salsa as a dip for tortilla chips.
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