Whether you are hosting a party or attending a potluck, a platter of delicious dips is always a crowd-pleaser. Vegan dips, in particular, are a great way to cater to diverse dietary needs while still providing tasty snacks for everyone. In this post, we’ll share 10 irresistible vegan dip recipes that’ll take your party platter to the next level.

1. Classic Hummus Dip

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 garlic cloves
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp salt
• 1/4 cup olive oil

Instructions:

1. Combine all ingredients in a food processor.
2. Blend until the mixture is creamy and smooth.
3. Serve with fresh vegetables, chips or pita bread.

2. Spicy Black Bean Dip

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 jalapeño pepper, seeded and chopped
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Puree all ingredients in a food processor until smooth.
2. Season with salt and pepper to taste.
3. Chill for 1 hour to allow flavors to blend.
4. Serve with tortilla chips, carrots or celery.

3. Creamy Avocado Dip

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened plant-based yogurt
• 2 garlic cloves, minced
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a medium bowl, mash the avocado with a fork.
2. Add yogurt, garlic, lime juice and cilantro.
3. Season with salt and pepper to taste.
4. Refrigerate for 30 minutes to let the flavors meld.
5. Serve with pita chips or vegetables.

4. Roasted Red Pepper Dip

Ingredients:

• 1 jar (12 oz) roasted red peppers, drained
• 1/2 cup raw cashews, soaked overnight and drained
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp nutritional yeast
• 1 tbsp tahini
• Salt and pepper to taste

Instructions:

1. In a food processor, blend all ingredients until smooth.
2. Season with salt and pepper to taste.
3. Refrigerate for 30 minutes before serving.
4. Serve with pita chips, crackers or toast.

5. Vegan Spinach and Artichoke Dip

Ingredients:

• 1 can artichoke hearts, drained and chopped
• 1 cup cooked spinach, chopped and squeezed dry
• 1/4 cup raw cashews, soaked overnight and drained
• 2 garlic cloves, minced
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a food processor, blend the cashews, garlic, nutritional yeast, lemon juice and 1/4 cup water until smooth.
2. In a medium bowl, mix the artichoke hearts and spinach together.
3. Pour the cashew mixture over the vegetables in the bowl and stir until combined.
4. Season with salt and pepper to taste.
5. Bake at 375°F for 20-25 minutes.
6. Serve hot with crackers or chips.

6. Easy Vegan Onion Dip

Ingredients:

• 2 cups caramelized onions (about 3 medium onions)
• 1 cup unsweetened plant-based yogurt
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a food processor.
2. Blend until the mixture is smooth and creamy.
3. Refrigerate for 30 minutes before serving.
4. Serve with chips or raw vegetables.

7. Vegan Buffalo Cauliflower Dip

Ingredients:

• 1 head cauliflower, cut into florets
• 1/4 cup hot sauce
• 2 tbsp vegan butter, melted
• 1/4 cup unsweetened plant-based yogurt
• 1/4 cup vegan mayonnaise
• 2 garlic cloves, minced
• 2 green onions, thinly sliced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.
2. In a small bowl, whisk together the hot sauce and vegan butter.
3. In a large bowl, toss the cauliflower with the hot sauce mixture until well coated.
4. Spray a baking sheet with cooking spray and spread the cauliflower on it.
5. Bake for 25-30 minutes, or until tender.
6. In a medium bowl, mix the yogurt, mayonnaise, garlic, and salt and pepper to taste.
7. Add the baked cauliflower to the bowl with the yogurt mixture and stir to combine.
8. Top with sliced green onions and serve with chips or veggies.

8. Vegan Edamame Dip

Ingredients:

• 1 cup shelled edamame
• 1/4 cup unsweetened plant-based yogurt
• 1 garlic clove, minced
• 2 tbsp lime juice
• 2 tbsp fresh mint leaves, chopped
• 1 tsp agave nectar
• Salt and pepper to taste

Instructions:

1. Boil the edamame in salted water until tender, about 5 minutes.
2. Drain and let cool to room temperature.
3. In a food processor or blender, blend the edamame, yogurt, garlic, lime juice, mint, agave nectar, and salt and pepper to taste, until smooth.
4. Refrigerate for at least 1 hour before serving.
5. Serve with pita or veggie chips.

9. Vegan Tzatziki Dip

Ingredients:

• 1 cup unsweetened plant-based yogurt
• 1/2 English cucumber, peeled and grated
• 1 garlic clove, minced
• 2 tbsp lemon juice
• 2 tbsp fresh dill, chopped
• 1 tsp olive oil
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the yogurt, cucumber, garlic, lemon juice, dill, olive oil, and salt and pepper to taste.
2. Refrigerate for at least 1 hour before serving.
3. Serve with pita or veggie chips.

10. Vegan Sun-dried Tomato Dip

Ingredients:

• 1 cup unsweetened plant-based yogurt
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 2 garlic cloves, minced
• 2 tbsp fresh basil, chopped
• 1 tsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the yogurt, sun-dried tomatoes, garlic, basil, balsamic vinegar and salt and pepper to taste.
2. Refrigerate for at least 1 hour before serving.
3. Serve with pita or veggie chips.

Now that you have all the vegan dip recipes, it’s time to bring your party platter to life! Don’t forget to use fresh, colorful vegetables and crispy crackers to complement these dips. Happy hosting!