Plant-based dips can transform a simple meal or snack. Garlic, fresh herbs and acidity from lemon or vinegar are the secret to making flavorful plant-based dips.
Vegan Spinach and Artichoke Dip
A healthier spin on a classic, this Vegan Spinach and Artichoke Dip is incredibly addicting. Cashews gives this dip a comparable taste and consistency to the rich classic.
Caramelized Onion Dip
Another dip staple, Caramelized Onion Dip gets a healthy vegan twist without sacrificing any flavor. Deeply caramelizing onions gives them the sweet umami flavor that makes French onion soup and onion dip so delicious. Try this Caramelized Onion and Yogurt Dip for a probiotic-packed dip. (Note: onions can be caramelized in advance and kept up to one week.)
Green Goddess Sour Cream Dip
This nutrient-rich Green Goddess Sour Cream Dip pairs well with crudite or chips. The plant-based dip gets its bright flavor from a generous helping of herbs (basil, tarragon, chive) which is complimented by a slight tang from Dairy-free Sour Cream and Dijon mustard. Make extra and add a tablespoon or two of olive oil to transform this dip into as a creamy salad dressing the next day.
Sweet Potato or Roasted Pepper and Walnut Dip
If you like the flavor or smoked Paprika, try this Sweet Potato Dip. If you are in a pinch and do not have time to cook a sweet potato, use jarred roasted peppers for this fast Roasted Pepper and Walnut Dip. Serve both or either of these colorful dips with warm pita bread or gluten-free Cassava & Cashew Chips. A simple cucumber yogurt sauce, like this Vegan Raita would add a nice contrast to these harissa-forward dips.
Vegan Queso with Fresh Jalapeño
For a creamy, delicious and definitely cheesy dip try this Vegan Queso with Fresh Jalapeño. This plant-based dip gets its cheesy flavor from vitamin-packed nutritional yeast. Make sure to remove the jalapeño seeds if you prefer a milder heat!
For more delicious vegan cooking inspiration, check out our recipes page.
Daisy Williamson is a member of our marketing team and a contributor to the Forager Project cookbooks.
Michele L. Seattle, WA
Judy H. Marblehead, MA