Looking for a delicious and indulgent snack to satisfy your cravings? Look no further! Creamy vegan dips are a game-changer, offering a rich and satisfying taste experience that just happens to be free from animal products. Whether you’re hosting a party, looking for a healthy snack option, or simply want to spice up your meal routine, these 20 creamy vegan dip recipes have got you covered.
From classic hummus and baba ganoush to innovative creations like cashew queso and spiced sweet potato, our roundup of recipes has something for everyone. And the best part? Each one is made with wholesome, plant-based ingredients that are good for you and the planet.
In this article, we’ll take a culinary journey through the world of creamy vegan dips, sharing our favorite recipes, tips, and tricks for making these tasty treats at home. So grab your blender and let’s get started!
Creamy Avocado Lime Dip
Elevate your snack game with this refreshing dip that combines the creaminess of avocado with the brightness of lime juice. Perfect for veggie sticks, crackers, or as a topping for tacos or grilled meats.
Ingredients:
– 3 ripe avocados
– 1/2 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– 1 minced garlic clove
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Cut the avocados in half, remove the pit, and scoop the flesh into a blender or food processor.
2. Add the Greek yogurt, lime juice, 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 together.
6. Serve chilled, garnished with chopped cilantro or scallions if desired.
Cooking Time: None, just blend and chill!
Roasted Garlic White Bean Dip
Roasted Garlic White Bean Dip Recipe
Summary: This creamy dip combines roasted garlic with cannellini beans, perfect for snacking or serving as an appetizer.
Ingredients:
– 1 head of garlic
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon salt
– 3 cloves fresh parsley, chopped
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the top off the garlic head and drizzle with 2 tablespoons of olive oil.
3. Wrap in foil and roast for 45 minutes or until tender.
4. In a blender, combine roasted garlic, cannellini beans, lemon juice, salt, and chopped parsley.
5. Blend until smooth, then stir in Parmesan cheese.
6. Serve warm or at room temperature with crackers, pita chips, or vegetables.
Cooking Time: 1 hour (45 minutes for roasting garlic)
Smoky Eggplant Baba Ganoush
Elevate your snack game with this smoky take on traditional baba ganoush, featuring roasted eggplant infused with a hint of smoke. Perfect for dipping pita chips or vegetables.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 3 tablespoons lemon juice
– 1/4 cup tahini
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplants for 30-40 minutes, or until the skin is charred and the flesh is tender.
3. Remove from oven and let cool.
4. Scoop out the flesh and blend with olive oil, garlic, smoked paprika, salt, lemon juice, tahini, and water until smooth.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 40-50 minutes (including roasting time)
Chipotle Black Bean Dip
This spicy dip combines the rich flavor of black beans with the smokiness of chipotle peppers, perfect for snacking or as a topping. With just a few ingredients and simple preparation, you’ll be enjoying this bold and delicious dip in no time!
Ingredients:
– 1 (15 oz) can black beans, drained and rinsed
– 1/2 cup sour cream
– 1 tablespoon lime juice
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. In a blender or food processor, combine black beans, sour cream, lime juice, chipotle pepper, and cumin.
2. Blend until smooth, stopping to scrape down sides as needed.
3. Taste and adjust seasoning with salt and pepper if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with cilantro if desired.
Cooking Time: 15 minutes (prep) + 30 minutes (refrigeration)
Cashew Queso Dip with Jalapeños
Elevate your snack game with this creamy, cheesy, and spicy dip that combines the richness of cashews with the bold flavor of jalapeños.
Ingredients:
– 1 cup raw cashews
– 1/2 cup vegan cream cheese
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt, to taste
– 2-3 jalapeños, seeded and finely chopped
– 1/4 cup water
Instructions:
1. Soak cashews in water for at least 4 hours or overnight. Drain and rinse.
2. In a blender or food processor, combine soaked cashews, cream cheese, nutritional yeast, lemon juice, garlic powder, and salt. Blend until smooth and creamy.
3. Add chopped jalapeños and blend until well combined.
4. Taste and adjust seasoning as needed.
5. Serve warm with tortilla chips, veggies, or crackers.
Cooking Time: 10 minutes (soaking time not included)
Spicy Mango Salsa Dip
A sweet and spicy twist on traditional salsa, this Spicy Mango Salsa Dip is perfect for topping tacos, grilled meats, or veggies. Its vibrant colors and addictive flavor will have you reaching for more.
Ingredients:
– 2 ripe mangos, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine mango, red onion, jalapeño, lime juice, and garlic.
2. Stir in honey until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This dip is ready to go as soon as it’s prepared.
Creamy Tahini Lemon Dip
A tangy and creamy dip that’s perfect for snacking or as a complement to your favorite dishes. This recipe combines the rich flavor of tahini with the brightness of lemon, making it a refreshing addition to any gathering.
Ingredients:
– 1/2 cup tahini
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1/2 teaspoon salt
– 1/4 teaspoon garlic powder
Instructions:
1. In a blender or food processor, combine tahini, lemon juice, yogurt, honey, salt, and garlic powder.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust the seasoning if desired.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: None! This dip is ready to serve in just a few minutes of blending.
Sun-Dried Tomato Hummus
Elevate your snack game with this creamy and flavorful Sun-Dried Tomato Hummus. Perfect as a dip for veggies, pita chips, or crackers, it’s also great as a sandwich spread.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup tahini
– 1/2 lemon, juiced
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 tablespoon water
– Optional: paprika, parsley, or other herbs for garnish
Instructions:
1. In a blender or food processor, combine chickpeas, sun-dried tomatoes, tahini, lemon juice, garlic, and salt.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. With the blender running, slowly pour in the olive oil and water.
4. Continue blending until the hummus reaches your desired consistency.
5. Taste and adjust seasoning if needed.
6. Garnish with paprika, parsley, or other herbs, if desired.
Cooking Time: 5 minutes
Vegan Spinach Artichoke Dip
Get ready to impress your friends with this creamy, cheesy, and utterly delicious vegan spin on the classic spinach artichoke dip. This recipe is perfect for parties, gatherings, or just a cozy night in.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1 cup vegan cream cheese (softened)
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup vegan mayonnaise
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a blender or food processor, combine chopped artichoke hearts, spinach leaves, cream cheese, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth.
3. Transfer the mixture to a baking dish and top with vegan mayonnaise.
4. Bake for 20-25 minutes or until warm and bubbly.
5. Serve with tortilla chips, crackers, or pita bread.
Cooking Time: 20-25 minutes
Buffalo Cauliflower Dip
Get ready to spice up your snack game with this creamy and addictive Buffalo Cauliflower Dip! This unique twist on traditional dip combines the flavors of buffalo wings with roasted cauliflower, making it a perfect snack for game day or any gathering.
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 teaspoon garlic powder
– Salt and pepper to taste
– Chopped green onions or crumbled blue cheese for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
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 blender or food processor, combine cream cheese, ranch dressing, hot sauce, and garlic powder. Blend until smooth.
4. Add roasted cauliflower to the blender mixture and blend until well combined.
5. Transfer dip to a serving bowl and garnish with chopped green onions or crumbled blue cheese (if using). Serve warm with crackers, chips, or vegetables.
Cooking Time: 20-25 minutes
Herbed Chickpea Yogurt Dip
This creamy dip combines the tanginess of yogurt with the earthy sweetness of chickpeas, all tied together by a fragrant blend of herbs. Perfect for snacking or as a condiment for your favorite dishes!
Ingredients:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 cup plain yogurt
– 2 tbsp chopped fresh parsley
– 1 tsp chopped fresh dill
– 1 tsp lemon juice
– Salt to taste
– Optional: garlic powder or red pepper flakes for added depth
Instructions:
1. In a blender or food processor, combine chickpeas, yogurt, parsley, dill, and lemon juice.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning with salt, garlic powder (if using), or red pepper flakes (if desired).
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Cooking Time: None!
Beetroot and Walnut Dip
This vibrant dip is a perfect blend of sweet beets and earthy walnuts, ideal for snacking or as a accompaniment to your favorite crudités.
Ingredients:
– 2 large beetroot, peeled and cooked
– 1/4 cup chopped fresh parsley
– 1/2 cup walnut halves
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine cooked beetroot, parsley, and walnuts.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Add Greek yogurt, lemon juice, salt, and pepper.
4. Blend until well combined and creamy.
5. Taste and adjust seasoning if desired.
Cooking Time: 10 minutes
Serve: With pita chips, carrot sticks, or as a topping for your favorite salad or sandwich.
Spiced Sweet Potato and Peanut Butter Dip
This unique dip combines the natural sweetness of roasted sweet potatoes with the richness of peanut butter, perfectly balanced by warm spices. It’s a perfect treat for any occasion, whether it’s a cozy night in or a party with friends.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup creamy peanut butter
– 1 tablespoon honey
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
– Optional: chopped fresh herbs like parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork and roast for 45-50 minutes, or until tender.
2. Let sweet potatoes cool slightly, then peel and mash in a bowl.
3. In a separate bowl, mix peanut butter, honey, cinnamon, nutmeg, and salt until smooth.
4. Add the mashed sweet potato to the peanut butter mixture and stir until well combined.
5. Serve warm or at room temperature with crackers, chips, or vegetables. Garnish with fresh herbs, if desired.
Cooking Time: 45-50 minutes
Green Goddess Avocado Dip
Transform your snack game with this creamy, herby dip that’s perfect for veggies, chips, or crackers. With just a few simple ingredients, you’ll be enjoying the bright flavors of spring in no time!
Ingredients:
– 3 ripe avocados
– 1/4 cup plain Greek yogurt
– 2 tablespoons freshly chopped parsley
– 2 tablespoons freshly chopped dill
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Peel and pit the avocados, then place them in a large mixing bowl.
2. In a separate bowl, whisk together the yogurt, parsley, dill, and lemon juice until well combined.
3. Add the yogurt mixture to the avocado and mix until smooth and creamy.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This dip is ready in just a few minutes of mixing.
Enjoy your Green Goddess Avocado Dip with your favorite dippers or veggies!
Roasted Red Pepper Cashew Dip
Roasted Red Pepper Cashew Dip: A creamy and flavorful dip that combines the sweetness of roasted red peppers with the nutty taste of cashews.
Ingredients:
– 2 cups cashews
– 1/4 cup water
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup roasted red peppers (see note)
– 2 tablespoons lemon juice
– 1 clove garlic, minced
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a blender or food processor, combine cashews, water, salt, and black pepper. Blend until smooth.
3. Add roasted red peppers, lemon juice, and garlic. Blend until well combined.
4. Taste and adjust seasoning if needed.
5. Serve warm or at room temperature with crackers, chips, or vegetables.
Cooking Time: 10-15 minutes (includes blending time)
Note: Roast red peppers by placing them on a baking sheet lined with parchment paper and baking at 400°F (200°C) for 30-40 minutes, or until skin is charred. Let cool, then peel and chop into small pieces.
Caramelized Onion and Lentil Dip
Elevate your snack game with this rich and flavorful dip, perfect for veggie sticks, crackers, or pita chips. The sweet caramelization of onions pairs beautifully with the earthy taste of lentils.
Ingredients:
– 1 large onion, thinly sliced
– 2 cups cooked lentils (canned or cooked from scratch)
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: paprika for garnish
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
3. Add garlic, cumin, salt, and pepper to the skillet and stir to combine.
4. Stir in cooked lentils, olive oil, and apple cider vinegar.
5. Transfer the mixture to a baking dish and bake for 10-15 minutes or until warmed through.
6. Serve warm, garnished with paprika if desired.
Cooking Time: 35-40 minutes
Coconut Curry Lentil Dip
This creamy and aromatic dip is a perfect combination of Indian-inspired flavors and Mediterranean flair. Serve it with crudités, pita chips, or as a sandwich spread for a delicious snack.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup unsweetened coconut cream
– 1/4 cup plain Greek yogurt
– 2 tablespoons curry powder
– 1 tablespoon lemon juice
– 1/2 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a blender or food processor, combine cooked lentils, coconut cream, yogurt, curry powder, lemon juice, and cumin.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning with salt if desired.
4. Transfer the dip to a serving bowl and garnish with cilantro leaves, if using.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None, as this recipe is chilled in the refrigerator.
Pumpkin Seed Pesto Dip
This creamy dip combines the richness of pumpkin seeds with the bright flavors of garlic, lemon, and herbs. Perfect for snacking or as a complement to your favorite crackers.
Ingredients:
– 1/2 cup roasted pumpkin seeds
– 1/4 cup fresh parsley leaves
– 1/4 cup fresh basil leaves
– 3 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon salt
– 1/4 cup olive oil
Instructions:
1. In a food processor or blender, combine pumpkin seeds, parsley, basil, and garlic. Process until the mixture is well combined and slightly smooth.
2. With the processor running, slowly pour in lemon juice and salt. Process for another minute.
3. With the processor still running, slowly pour in olive oil through the top. Process until the pesto reaches your desired consistency.
4. Taste and adjust seasoning as needed.
Cooking Time: 5 minutes
Mushroom and Walnut Pâté
This earthy pâté is perfect for spreading on crackers, toast, or using as a dip. The combination of sautéed mushrooms and walnuts creates a rich and savory flavor profile.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), finely chopped
– 2 tablespoons butter
– 1/4 cup walnuts, toasted and chopped
– 1/4 cup heavy cream
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
2. Stir in the toasted walnuts and cook for an additional minute.
3. Remove from heat and stir in the heavy cream and Dijon mustard. Season with salt and pepper to taste.
4. Let cool slightly before transferring to a blender or food processor. Blend until smooth.
5. Refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: 10-15 minutes
Turmeric and White Bean Hummus
This vibrant and flavorful dip combines the creamy texture of white beans with the warm, spicy flavor of turmeric. Perfect for snacking or as a accompaniment to your favorite Middle Eastern dishes.
Ingredients:
– 1 cup cooked cannellini beans
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. In a blender or food processor, combine cooked cannellini beans, lemon juice, tahini, garlic, and turmeric.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. With the blender running, slowly pour in the olive oil and continue blending until fully incorporated.
4. Season with salt to taste.
5. Serve immediately or refrigerate for up to 1 week.
Cooking Time: None! This dip is ready in just a few minutes of blending.
Summary
Get ready to elevate your snack game with these 20 creamy vegan dip recipes! From classic flavors like hummus and baba ganoush, to innovative twists like cashew queso and pumpkin seed pesto, there’s something for every occasion. Whether you’re looking for a quick and easy party appetizer or a comforting side dish, these dips are sure to please. With ingredients ranging from avocados to sweet potatoes, and spices from chipotle peppers to turmeric, you’ll never get bored with the same old flavors again. So go ahead, get creative, and enjoy the creamy, dreamy goodness!
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