When it comes to snack time, there’s nothing quite like a delicious and creamy dip to satisfy your cravings. And when you’re a vegan, it can be easy to feel like you’re missing out on the fun. But fear not! With these 18 irresistible vegan dip recipes, you’ll never have to sacrifice flavor for compassion again.
From classic party favorites like spinach artichoke and hummus, to innovative twists like roasted garlic and white bean or smoky eggplant baba ganoush, there’s something for every taste bud on this list. And the best part? Each and every one of these dips is completely plant-based, so you can indulge without guilt.
In the following pages, we’ll dive into each of these mouth-watering recipes, exploring the flavors and ingredients that make them so special. Whether you’re a seasoned vegan or just looking to mix things up, you won’t want to miss this culinary journey.
Roasted Garlic and White Bean Dip
Elevate your snack game with this creamy and aromatic dip that combines the richness of roasted garlic with the comfort of cannellini beans. Perfect for dipping veggies, crackers, or pita chips.
Ingredients:
– 2 heads of garlic
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1/4 cup olive oil
– 2 cloves fresh parsley, chopped
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the top off each garlic head, exposing the cloves. Drizzle with 2 tablespoons of olive oil and wrap in foil.
3. Roast garlic for 30-40 minutes or until soft and mashed.
4. In a blender or food processor, combine roasted garlic, cannellini beans, parsley, salt, pepper, and lemon juice. Blend until smooth.
5. Serve warm or at room temperature with your favorite dippers.
Cooking Time: 35-45 minutes (including roasting time)
Spicy Avocado Lime Dip
A creamy, zesty dip that’s perfect for snacking or entertaining. This Spicy Avocado Lime Dip combines the richness of avocado with a kick of heat from jalapeño peppers and a squeeze of fresh lime juice.
Ingredients:
– 3 ripe avocados
– 1/2 cup freshly squeezed lime juice
– 1/4 cup plain Greek yogurt
– 1 minced jalapeño pepper
– 1 clove garlic, minced
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a blender or food processor.
2. Add the lime juice, yogurt, jalapeño, garlic, salt, and pepper to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Taste and adjust the seasoning if desired.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, garnished with chopped cilantro or scallions if desired.
Cooking Time: 10-15 minutes (prep) + 30 minutes (chill)
Creamy Cashew Queso Dip
Elevate your snack game with this rich and creamy cashew-based queso dip, perfect for dipping chips, veggies, or crackers. This dairy-free alternative is a game-changer for those with dietary restrictions.
Ingredients:
– 1 cup raw cashews
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup water
– 1/4 cup vegan cream cheese (softened)
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then add to a blender with remaining ingredients.
3. Blend until smooth and creamy, stopping to scrape down sides as needed.
4. Transfer the mixture to a saucepan over medium heat.
5. Whisk constantly until the dip thickens and reaches desired consistency (about 10-15 minutes).
6. Remove from heat and let cool slightly before serving.
Cooking Time: 15-20 minutes
Smoky Eggplant Baba Ganoush
This recipe puts a smoky spin on the traditional Middle Eastern dip, adding depth and complexity to the classic eggplant-based spread. With its velvety texture and bold flavors, Smoky Eggplant Baba Ganoush is sure to be a hit at your next gathering.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons fresh parsley, chopped
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplants and sprinkle with garlic, smoked paprika, cumin, salt, and pepper.
4. Roast for 30-40 minutes, or until the eggplants are tender and collapsed.
5. Let cool slightly, then scoop out flesh into a blender or food processor.
6. Blend until smooth, adding parsley and lemon juice to taste.
7. Serve with pita bread, vegetables, or as a dip.
Cooking Time: 30-40 minutes
Sun-Dried Tomato and Walnut Dip
Add a burst of flavor to your next gathering with this savory and sweet dip, perfect for snacking or serving alongside crackers or vegetables.
Ingredients:
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup creamy goat cheese (or regular cream cheese)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, mix together sun-dried tomatoes, goat cheese, parsley, and walnuts.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Transfer the mixture to a baking dish or small cast-iron skillet.
5. Bake for 20-25 minutes, or until the cheese is melted and the dip is warm.
6. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Spinach Artichoke Vegan Dip
This creamy spinach artichoke dip is a game-changer for any gathering! Made with simple, wholesome ingredients, it’s sure to please even the most discerning palates.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen spinach, thawed and squeezed dry
– 1/2 cup vegan cream cheese (such as Tofutti or Kite Hill)
– 1/4 cup plain non-dairy yogurt (such as soy or coconut-based)
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Optional: paprika, chopped fresh parsley for garnish
Instructions:
1. Preheat your oven to 350°F (180°C).
2. In a blender or food processor, combine artichoke hearts, spinach, vegan cream cheese, non-dairy yogurt, lemon juice, and garlic powder.
3. Blend until smooth, stopping to scrape down the sides of the blender as needed.
4. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until lightly golden brown.
5. Serve warm with your favorite dippers, such as pita chips or crudités.
Cooking Time: 20-25 minutes
Lemon Herb Hummus
Brighten up your snack game with this refreshing twist on traditional hummus! This Lemon Herb Hummus combines the classic chickpea dip with a burst of citrus and aromatic herbs.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 3 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 2 tablespoons water
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine chickpeas, lemon juice, tahini, garlic, olive oil, and salt. Blend until smooth.
3. Stir in parsley, dill, and water until well combined.
4. Taste and adjust seasoning as needed.
5. Serve with pita chips, vegetables, or crackers.
Cooking Time: 10 minutes
Buffalo Cauliflower Dip
A spicy twist on traditional spinach and artichoke dip, this Buffalo Cauliflower Dip combines the flavors of roasted cauliflower with the boldness of hot sauce. Perfect for game day gatherings or casual get-togethers.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup cream cheese, softened
– 1/4 cup ranch dressing
– 1 tablespoon hot sauce (such as Frank’s RedHot)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F.
2. Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a medium bowl, combine cream cheese, ranch dressing, and hot sauce. Stir until smooth.
4. Add roasted cauliflower, shredded cheddar cheese, and chopped cilantro to the bowl. Mix until well combined.
5. Transfer dip to a serving bowl. Serve with tortilla chips, crackers, or vegetables.
Cooking Time: 20-25 minutes (roasting time) + 10-15 minutes (assembling time)
Coconut Yogurt Tzatziki
A refreshing twist on the classic Greek condiment, this Coconut Yogurt Tzatziki is perfect for hot summer days or as a tangy dip for your favorite snacks.
Ingredients:
– 1 cup coconut yogurt
– 1/2 cup plain Greek yogurt
– 1/4 cup diced cucumber
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Chopped fresh dill or parsley for garnish (optional)
Instructions:
1. In a blender or food processor, combine coconut yogurt, Greek yogurt, cucumber, garlic, and lemon juice.
2. Blend until smooth and creamy.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with chopped fresh dill or parsley if desired.
Cooking Time: None! This recipe is ready in a snap.
Caramelized Onion and Lentil Dip
This rich and flavorful dip is perfect for snacking or as a side to your favorite crudités. The caramelized onions add a depth of sweetness, while the lentils provide a boost of protein and fiber.
Ingredients:
– 1 large onion, thinly sliced
– 1 cup cooked lentils
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– Optional: paprika for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized.
3. In a bowl, combine cooked lentils, garlic, olive oil, and balsamic vinegar. Season with salt and pepper.
4. Add the caramelized onions to the lentil mixture and stir to combine.
5. Transfer the dip to a serving bowl or ramekin. Garnish with paprika if desired.
6. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Sweet Potato and Tahini Dip
Sweet Potato and Tahini Dip Recipe
Experience the creamy and delicious union of roasted sweet potatoes and nutty tahini in this easy-to-make dip. Perfect for snacking, entertaining, or as a healthy addition to your favorite dishes.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potatoes several times with a fork and roast for 45-50 minutes, or until tender.
3. Allow the sweet potatoes to cool, then peel and mash in a bowl.
4. In a separate bowl, whisk together tahini, lemon juice, garlic, and salt.
5. Add the olive oil to the tahini mixture and whisk until smooth.
6. Combine the mashed sweet potatoes with the tahini mixture and mix until well combined.
7. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Chipotle Black Bean Dip
Experience the bold flavors of Mexico with this simple and delicious chipotle black bean dip, perfect for dipping tortilla chips or veggies.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup plain Greek yogurt
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (chipotle powder)
– 1/4 teaspoon salt
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. In a blender or food processor, combine black beans, Greek yogurt, lime juice, cumin, smoked paprika, and salt.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Stir in chopped cilantro and jalapeño pepper.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled with tortilla chips or veggies.
Cooking Time: 10-15 minutes (prep time) + refrigeration time
Roasted Red Pepper and Almond Dip
Roasted Red Pepper and Almond Dip Recipe
This vibrant dip combines the sweetness of roasted red peppers with the crunch of almonds, perfect for snacking or serving as an appetizer. With its smoky flavor and creamy texture, it’s sure to be a hit at any gathering.
Ingredients:
– 2 large red bell peppers
– 1/4 cup almonds
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– 1 garlic clove, minced
– Salt and pepper to taste
– Optional: paprika or chili powder for added flavor
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers by placing them on a baking sheet and cooking for 30-40 minutes, or until charred and blistered.
3. Peel off the skin, remove seeds, and chop into small pieces.
4. In a blender or food processor, combine roasted peppers, almonds, mayonnaise, lemon juice, garlic, salt, and pepper.
5. Blend until smooth, then taste and adjust seasoning as needed.
6. Serve warm or at room temperature with pita chips, vegetables, or crackers.
Cooking Time: 40 minutes
Green Goddess Avocado Dip
This refreshing dip is a perfect blend of creamy avocado, tangy Greek yogurt, and zesty herbs, making it an ideal snack or appetizer for any gathering. With its vibrant green color and delicious flavor, this recipe is sure to be a hit!
Ingredients:
– 3 ripe avocados
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Peel and pit the avocados and place them in a blender or food processor.
2. Add the Greek yogurt, parsley, dill, garlic, and lemon juice to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Taste and adjust the seasoning with salt and pepper if desired.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None! This dip is ready in just a few minutes of blending.
Enjoy your delicious Green Goddess Avocado Dip with crudités, crackers, or pita chips!
Curried Chickpea and Cashew Dip
A creamy, aromatic dip that’s perfect for snacking or serving with crackers or veggies.
Ingredients:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup cashews
– 1/4 cup plain Greek yogurt
– 2 tablespoons curry powder
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 350°F (180°C).
2. Spread cashews on a baking sheet and toast for 5-7 minutes, or until lightly browned.
3. In a blender or food processor, combine chickpeas, toasted cashews, yogurt, curry powder, lemon juice, salt, pepper, and garlic. Blend until smooth.
4. Taste and adjust seasoning as needed.
5. Serve at room temperature with crackers, veggies, or pita chips.
Cooking Time: 10-12 minutes (including toasting the cashews)
Pesto and White Bean Dip
Elevate your snack game with this rich and flavorful dip, perfect for veggie sticks, crackers, or chips. This Italian-inspired creation combines the freshness of basil pesto with the creamy texture of cannellini beans.
Ingredients:
– 1 cup cooked cannellini beans
– 1/2 cup freshly made basil pesto
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1 tablespoon lemon juice (for added brightness)
Instructions:
1. In a blender or food processor, combine cooked cannellini beans, basil pesto, olive oil, garlic, salt, and pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning if desired (add lemon juice for an extra burst of flavor).
4. Transfer the dip to a serving bowl and serve with your favorite dippers.
Cooking Time: 5 minutes
Mango Habanero Salsa Dip
Get ready to spice up your snack game with this unique and delicious Mango Habanero Salsa Dip! This sweet and spicy dip is perfect for dipping tortilla chips, veggies, or using as a topping for tacos or grilled meats.
Ingredients:
– 2 ripe mangos, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 habanero pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon honey
– Salt to taste
Instructions:
1. In a medium-sized bowl, combine mango, red onion, jalapeño, and habanero peppers.
2. Squeeze lime juice over the mixture and toss to coat.
3. Add honey and stir until well combined.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: 10 minutes (prep time only)
Mediterranean Olive Tapenade
Experience the rich flavors of the Mediterranean with this simple and delicious olive tapenade recipe. Perfect for spreading on crackers, bread, or using as a dip.
Ingredients:
– 1/2 cup pitted green olives, chopped
– 1/4 cup pitted black olives, chopped
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. In a small bowl, combine chopped green and black olives.
2. Add lemon juice, garlic, and salt to the bowl. Mix until well combined.
3. Gradually add the olive oil while whisking the mixture until it reaches your desired consistency.
4. Taste and adjust seasoning as needed.
Cooking Time: 10 minutes
Summary
Indulge in the creamy world of vegan dips with 18 mouthwatering recipes that are sure to satisfy your cravings. From classic flavors like roasted garlic and white bean, to spicy twists like avocado lime and buffalo cauliflower, there’s something for everyone. Explore a range of international inspirations, including Mediterranean olive tapenade, Indian-inspired curried chickpea, and Mexican-style chipotle black bean. Whether you’re looking for a snack or a party pleaser, these creamy vegan dips are irresistibly delicious.