Damn Good Vegan Dips for Your Crudité and Crackers
If you're looking for an easy way to please your party guests, these vegan dips are definitely it. While we love more complicated dishes like vegan mac and cheese and vegan tacos, these dips are easier to make when you're juggling all the other aspects of planning a party. They travel well too, and any host will be happy when you show up with one of these and a bag of chips or platter of crudité. With beans, veganaise, and even oats, it's simple to mimic the creamy textures of the dips and spreads everyone loves. These recipes show you how it's done.
Fresh Beet Hummus: Earthy fresh beets turn this hummus a bright and festive fuchsia. Sprinkle lemon zest on top like eye-catching yellow confetti. (via Light Orange Bean)
Chipotle Black Bean Dip: Spicy chipotle chilies give this black bean dip a satisfyingly smokey flavor. Pair it with some cashew sour cream to help balance out the heat. (via A Mind "Full" Mom)
Creamy Vegan Onion Garlic Dip: Going dairy-free doesn't have to mean missing out on your favorite snack foods. Life tastes just as good when you pair this onion garlic dip with your favorite salty chips. (via A Virtual Vegan)
Creamy Leek Dip: Sometimes you have to get creative if you want to make vegan food creamy. In this recipe, the secret ingredient is rolled oats, which are blended with the other ingredients and cooked until thick and luscious. (via Veggie Jam)
Creamy Sriracha Avocado Dip: Avocado makes this dairy-free dip super scoopable, with a little veganaise added for backup. A splash of Sriracha gives it a kick, and you just need to add chips for a memorable party snack. (via Contentedness Cooking)
Curried Lentil Dip: Red lentils break down a lot when you cook them, which is why they're so tasty in soups and stews. That dip-worthy texture, along with curry spices, make this a recipe you'll want to serve again and again. (via Yup.. It's Vegan!)
Indian 7-Layer Dip: If you don't want to go overboard with your festive indulgences, you can always make this healthy dip. It's full of fresh veggies, so you can feel like you're getting some nutrition in even as you snack on party food. (via Food Faith Fitness)
Purple Sweet Potato Hummus: Purple sweet potatoes give this hummus a light lavender-pink color that's almost too pretty to eat. After your first bite, though, you won't be able to resist its nutty, sweet flavor. (via West of the Loop)
Baba Ganoush: If you've ever longed for something to do with eggplant beyond Italian food, this is the answer. Roasted until golden brown and peeled, the eggplant is then blended with tahini, garlic, and lemon to create a silky spread best paired with pita, cucumber slices, and other crunchy foods. (via My Wife Can Cook)
Salted Caramel Cream Cheese Dip: Dunk apple slices, strawberries, and other fruits into this mixture for something that tastes as decadent as any dairy-filled dessert. (via Contentedness Cooking)
Spiced Pumpkin Hummus Dip: Explore pumpkin spice's savory side with this recipe. The sweetness of the squash is balanced out with nutty tahini and tart lemon juice, and the finished dish is sprinkled with pumpkin seeds and spices before serving. (via Savory Tooth)
Sun-Dried Tomato Hummus: If you're tired of the same old hummus, add some sweet-tart sun-dried tomatoes to liven things up. Then, sprinkle a handful of toasted pine nuts on top for a little crunch. (via Amuse Your Bouche)
Artichoke Dip: Artichoke dip is always a crowd-pleaser, and this veganized version is so close to the real thing your party guests will be begging for the recipe. (via Life Is Noyoke)
Vegan Salsa Con Queso: Get ready to stock up on chips. You'll want to make sure you have them on hand to scoop up as much of this vegan queso as possible. (via Cotter Crunch)
Zesty White Bean Dip: Dip it or spread it, but either way, you'll want to put this Mediterranean-inspired appetizer on everything. The fresh onions, parsley, and tomatoes add unexpected pops of flavor nestled into the mellow, creamy beans. (via Babaganosh)
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Justina Huddleston is a food writer living in Los Angeles. When she's not busy writing, she spends her time in the kitchen creating both virtuous and decidedly junky vegan food. Buffalo chickpea pizza, anyone? She's also been known to eat a plain block of tofu or beans straight out of the can for lunch, but somehow those culinary adventures don't make it to her Instagram. You can follow Justina on Twitter or see what's cooking in her kitchen on her blog, A Life of Little Pleasures.