15 Best Vegetarian Dips & Spreads

Designed with the Vecteezy Editor
Designed with the Vecteezy Editor

Check out the latest 15 Vegetarian Dips & Spreads recipes. they are easy to prepare, healthy, and you will love them.

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Vegetarian Dips & Spreads

Vegetarian Green Guacamole

Makes about 212 cups

Since avocados are high in fat, some people limit their intake, which can be difficult for card-carrying guacamole lovers. This lighter, lower fat version comes to the rescue with zucchini and protein-rich edamame replacing some of the avocados.

1 tablespoon olive oil

1 small zucchini, peeled and cut into 14-inch slices

2 garlic cloves, minced

Salt

cup shelled fresh or frozen edamame

1 ripe Hass avocado

1 tablespoon fresh lemon juice

In a large skillet, heat the oil over medium heat. Add the zucchini and garlic, and season with salt to taste. Cover and cook until soft and liquid is evaporated, about 10 minutes. Set aside to cool for 15 minutes.

In a medium saucepan of boiling salted water, cook the edamame until soft, 10 minutes. Drain well and set aside to cool. Transfer the cooled zucchini mixture to a food processor. Add the edamame and puree.

Pit and peel the avocado and transfer to the food processor along with the lemon juice and salt to taste. Pulse to combine, if you like a little texture in your guacamole, otherwise process until smooth and well blended. Taste, adjusting seasonings if necessary. Cover and refrigerate until ready to serve. This dip is best if used on the same day that it is made.

Basic Guacamole

For an all-avocado guacamole, simply mash 2 or 3 ripe avocados in a bowl with lemon or lime juice and salt to taste, adding minced garlic, tomato, cilantro, or other seasonings according to your own preferences.

 Vegetarian Dips & Spreads
Vegetarian Dips & Spreads

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Black And Green Olive Tapenade

Makes about 112 cups

Tapenade is a classic olive and caper spread from Provence. It can be made entirely with black or green olives instead of both, if you prefer. Just don’t omit the capers since that’s what makes it tapenade (tapeno means “caper” in Provençal). Be sure to use good quality olives such as the black niçoise or kalamata and the green gorda or picholine. Tapenade is delicious spread on crackers or toasted bread.

14 cup capers

1 cup pitted black olives

12 cup pitted green olives

1 teaspoon fresh lemon juice

Pinch dried thyme

Freshly ground black pepper

14 cup olive oil

In a food processor, combine the capers with the black and green olives and process until finely chopped. Add the lemon juice, thyme, and pepper to taste. With the machine running, stream in the oil and blend to a smooth paste. Transfer the tapenade to a small bowl and serve. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 5 days.

Vegetarian Dips & Spreads
Vegetarian Dips & Spreads

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Back-To-Basics Hummus

Makes about 2 cups

This tried-and-true hummus recipe can be the foundation for myriad variations, such as the addition of chipotle chiles, tapenade, roasted garlic, or marinated artichokes. On the other hand, it’s pretty darn good just the way it is, too. Tahini is made from ground sesame seeds and is widely available in natural food stores, specialty grocers, and well-stocked supermarkets.

3 to 4 garlic cloves

112 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed

Juice of 1 lemon

12 teaspoon salt

18 teaspoon ground cayenne

2 tablespoons olive oil

Sweet or smoked paprika, for garnish

In a food processor, process the garlic until finely minced. Add the chickpeas and tahini and process until smooth. Add the lemon juice, salt to taste, and cayenne and process until well combined.

With the machine running, stream in the oil and process until smooth. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and sprinkle with paprika to serve. If not using right away, cover and refrigerate until needed. Properly stored it will keep in the refrigerator for up to 4 days.

Vegetarian Dips & Spreads
Vegetarian Dips & Spreads


Roasted Red Pepper Hummus

Makes about 112 cups

Roasted red pepper gives a vibrant color and flavor to hummus, making it an ideal inclusion on a holiday party buffet, especially when served with green dippers such as celery sticks and blanched green beans and broccoli florets.

2 garlic cloves, crushed

112 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed

2 roasted red peppers*

1 tablespoon fresh lime juice

Salt

Ground cayenne

In a food processor, process the garlic until finely minced. Add the chickpeas and red pepper and process until smooth. Add the lime juice and salt and cayenne to taste. Process until well blended. Taste, adjusting seasonings if necessary.

Transfer to a medium bowl and serve. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.

*Roasting Bell Peppers: Roast the peppers over an open flame or under the broiler, about 4 inches from the heat, turning until the skins are completely blackened. Put the charred peppers into a paper bag and set aside for 5 minutes to allow the steam to loosen the skins. Scrape off the blackened skin and remove the seeds and stems. The peppers are now ready to use in recipes.

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White Bean And Hummus

Makes about 2 cups

Dill weed adds a nice flavor nuance to this hummus, giving it a refreshing taste that sets it apart from the traditional hummus flavor. Serve with rice crackers or crisp cucumber slices for dipping. Try different herbs, too, such as rosemary.

2 garlic cloves, crushed

112 cups cooked or 1 (15.5-ounce) can white beans, such as Great Northern, drained and rinsed

2 tablespoons fresh lemon juice

14 cup fresh dill weed or 2 tablespoons dried

18 teaspoon ground cayenne

2 tablespoons olive oil

In a food processor, process the garlic until finely minced. Add the chickpeas and tahini and process until smooth. Add the lemon juice, dill weed, salt, and cayenne and process until well blended.

With the machine running, stream in the oil and process until smooth. Taste, adjusting seasonings if necessary.

Transfer to a medium bowl and cover and refrigerate 2 hours before serving. The flavors improve and intensify if made ahead. Properly stored, it will keep for up to 3 days.

Vegetarian Recipe; Best 15 Dips & Spreads
Vegetarian Recipe; Best 15 Dips & Spreads

Smoky Chipotle-Pinto Hummus

Makes about 112 cups

Pinto beans and spicy chipotle chiles combine to create a hummus-inspired dip that goes great with tortilla chips.

1 garlic clove, crushed

112 cups cooked or 1 (15.5-ounce) can pinto beans, drained and rinsed

2 teaspoons fresh lime juice

Salt and freshly ground black pepper

1 tablespoon finely minced green onions, for garnish

In a food processor, process the garlic until finely minced. Add the beans and chipotle and process until smooth. Add the lime juice and salt and pepper to taste. Process until well blended.

Transfer to a medium bowl and sprinkle with the green onions. Serve right away or cover and refrigerate for 1 to 2 hours to allow the flavors to intensify. Properly stored, it will keep for up to 3 days.

Baba Ghanoush

Makes about 2 cups

This classic Middle Eastern eggplant spread is wonderful as a dip for pita chips or as a spread on pita bread or wrap sandwiches. The tahini is added in increments—how much you use will depend on the size of your eggplant as well as personal taste.

1 large eggplant, halved lengthwise

3 garlic cloves, slivered

14 cup tahini (sesame paste), plus more if needed

2 tablespoons fresh lemon juice

12 teaspoon salt

18 teaspoon ground cayenne

14 teaspoon dried oregano (optional)

1 tablespoon chopped fresh parsley, for garnish

1 tablespoon pomegranate seeds, for garnish (optional)

Preheat the oven to 425°F. Lightly oil a 9 x 13-inch baking pan and set aside. Make small slits in the cut sides of the eggplant and press the garlic into the slits. Transfer the eggplant halves, cut-side down, to the prepared baking pan and bake until soft, about 30 minutes. Set aside to cool.

Scoop the cooked eggplant flesh into a food processor. Add about 14 cup of the tahini, the lemon

juice, salt, cayenne, and oregano, if using, and process until smooth. Taste, adjusting seasonings if necessary, adding more tahini, if needed.

Transfer to a medium bowl and sprinkle with the parsley and pomegranate seeds, if using. Serve at room temperature. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.

Three-Bean Dip

Makes about 3 cups

This dip lends itself to lots of variation. Change the number and quantity of beans according to personal preference. If you substitute kidney beans or pintos for the edamame, for example, it will give it a pinkish hue. Adding more garlic and some hot chiles will spice it up. A sprinkle of cilantro or basil instead of parsley changes the character in yet another way. Beans freeze well, so if you have leftover beans from an opened can, you can store them in a sealed container in the freezer for later use.

  • 1 garlic clove, crushed
  • tablespoon chopped green onions
  • cup cooked or canned Great Northern or other white beans, drained and rinsed
  • cup cooked or canned chickpeas, drained and rinsed
  • 1 cup cooked shelled edamame
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 tablespoon minced fresh parsley, for garnish

In a food processor, process the garlic and green onions until minced. Add beans, chickpeas, edamame, lemon juice, and salt and black pepper to taste, and process until smooth. Taste, adjusting seasonings if necessary.

Transfer to a medium bowl and sprinkle with the parsley. Serve right away or cover and refrigerate for 1 hour to allow the flavors to intensify. If not using right away, cover and refrigerate. Properly stored, it will keep for up to 3 days.

Vegetarian Recipe
Vegetarian Recipe; Best 15 Dips & Spreads

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Black Bean And Sun-Dried Tomato Dip

Makes about 112 cups

Sun-dried tomatoes and balsamic vinegar add a complexity to the flavor of this robust dip. Serve with whole grain crackers or toasted coarse bread.

  • 14 cup oil-packed sun-dried tomatoes
  • 112 cups cooked or 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh parsley
  • 14 teaspoon dried marjoram or basil
  • Salt and freshly ground black pepper

In a food processor, process the tomatoes until finely chopped. Add the beans and pulse until combined. Add the vinegar, parsley, marjoram, and salt and pepper to taste. Process until just blended, leaving some texture.

Transfer to a medium bowl and serve. Also, if you won’t use it right away, cover and refrigerate. Properly stored, it will keep for up to 3 days.

Mylie’s Secret Queso Dip

Makes about 212 cups

This cheesy dip is too good to keep a secret any longer. Adapted from a recipe shared with me by my friend and vegan queso dip lover Mylie Thompson, it’s great for nachos as well as on baked potatoes, cooked veggies, or even soft pretzels. Try spooning a little over some veggie chili.

  • 1 tablespoon olive oil
  • 12 cup minced onion
  • 14 cup oat flour or finely ground old-fashioned oats
  • 2 tablespoons tahini (sesame paste)
  • 12 cup nutritional yeast
  • 13 cup unsweetened soy milk, plus more if needed
  • 1 teaspoon pure maple syrup
  • 1 (14.5-ounce) can diced tomatoes, drained and finely chopped
  • 1 (4-ounce) can diced hot or mild green chiles, drained
  • 112 teaspoons chili powder
  • 112 teaspoons sweet or smoked paprika
  • 12 teaspoon ground cumin
  • 14 teaspoon ground cayenne
  • 12 teaspoon salt
  • 112 tablespoons fresh lemon juice

In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the flour, tahini, nutritional yeast, soy milk, and maple syrup. Stir in the tomatoes and mix well.

Lower heat, and cook, stirring constantly. When the mixture starts to bubble, add the chiles, chili powder, paprika, cumin, cayenne, and salt. Continue to cook, stirring for about 10 minutes. Stir in the lemon juice. If the mixture is too thick, add a bit more soy milk. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and serve warm. If not using right away, cover and refrigerate. Properly stored, it will keep for up to 4 days.

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Layered Bean Dip

Makes about 6 cups

Actually, this recipe makes a large quantity, so keep it in mind when you need something easy and delicious to serve a crowd. Serve with tortilla chips.

1 (15.5-ounce) can pinto beans, drained and rinsed

112 cups tomato salsa, homemade (Fresh Tomato Salsa) or store-bought

cup guacamole, homemade (see Green-Green Guacamole) or store-bought

4 green onions, chopped

ripe tomato, chopped

12 cup sliced pitted black olives

1 (4-ounce) can diced hot or mild green chiles

In a medium bowl, mash the beans well. Add 12 cup of the salsa and mix well to combine.

Spread the bean mixture in a glass bowl or on a platter. After that, spread the sour cream on top, followed by the guacamole. Then, spread a layer of the remaining salsa on top of the guacamole and sprinkle with green onions, tomato, olives, chiles, and cilantro.

Cover and refrigerate for at least 1 hour before serving. This dip is best if eaten on the same day that it is made.

Cucumber And Green Olive Dip

Makes about 112 cups

This light, refreshing, pale green dip can be served with crackers, chips, or cut-up vegetables. If you prefer a dip with texture, stir in some extra chopped green olives and minced green onion to the finished dip.

12 medium English cucumber, peeled, halved, seeded, and chopped

cup pitted green olives

1 garlic clove, crushed

4 ounces firm tofu, well drained and crumbled

14 cup chopped fresh parsley

2 tablespoons fresh lemon juice

12 teaspoon salt

18 teaspoon ground cayenne

In a food processor, combine the cucumber, olives, and garlic. Process until finely chopped. Add the tofu, parsley, lemon juice, salt, and cayenne and process until smooth.

Transfer to a medium bowl. Cover and chill for 1 hour before serving. This dip is best if used on the same day that it is made.

Lemony Edamame Dip

Makes about 212 cups

Edamame, or fresh soybeans, are now widely available in and out of the pod and sold fresh and frozen. The vibrant color is surpassed only by the fresh taste derived by combining edamame with frozen green peas and a touch of lemon. This dip lends itself to lots of variation—you can add chiles or different herbs to change the flavor.

  • 114 cups shelled fresh or frozen edamame
  • ¾ cup frozen peas
  • 1 garlic clove, crushed
  • 1 tablespoon chopped green onions
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 12 teaspoon salt
  • 14 teaspoon ground cayenne
  • 12 cup water
  • 2 tablespoons minced fresh parsley or cilantro, for garnish

In a large saucepan of salted boiling water, cook the edamame until soft, about 10 minutes. During the last minute, add the peas. Drain well and set aside.

In a food processor, process the garlic and green onions until finely minced. Add the cooked edamame and peas, lemon juice, oil, salt, and cayenne, and process until smooth. Add up to 12 cup

of water and process until smooth. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and sprinkle with the parsley. Serve right away or cover and refrigerate for 1 hour to allow flavors to intensify. This dip is best if used on the same day that it is made.

Vegetarian Recipe; Best 15 Dips & Spreads
Vegetarian Dips & Spreads

Sushi-Inspired Edamame-Avocado Dip

Makes about 2 cups

Two of my favorite Japanese treats, avocado sushi rolls, and edamame, were the inspiration for this dip. Serve it with black sesame. If black sesame seeds are unavailable, regular toasted sesame seeds can be used.

  • cup shelled fresh or frozen edamame
  • 1 ripe Hass avocado
  • 1 tablespoon fresh lime juice, plus more if needed Salt
  • 1 tablespoon minced pickled ginger, for garnish
  • 1 tablespoon black sesame seeds, for garnish

In a medium saucepan of salted boiling water, cook the edamame until soft, about 10 minutes. Drain well and set aside to cool.

Pit and peel the avocado and transfer to a food processor. Add the lime juice and salt to taste, and the cooked edamame and process until smooth. Taste, adjusting seasonings, adding a bit more lime juice if needed. Transfer to a medium bowl and sprinkle with the pickled ginger and sesame seeds. This dip is best if used on the same day that it is made.

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Creamy Spinach-Tahini Dip

Makes about 1 cup

Vegetarian Recipe; Best 15 Dips & Spreads
Vegetarian Recipe; Best 15 Dips & Spreads

The delectable Japanese sesame-spinach dish called gomai is the inspiration for this delightful fresh-tasting spinach dip made with tahini (sesame paste).

  • 1 (10-ounce) package fresh baby spinach
  • 1 to 2 garlic cloves
  • 12 teaspoon salt
  • 13 cup tahini (sesame paste)
  • Juice of 1 lemon
  • Ground cayenne
  • 2 teaspoons toasted sesame seeds, for garnish
  • Lightly steam the spinach until wilted, about 3 minutes. Squeeze dry and set aside.

In a food processor, process the garlic and salt until finely chopped. Add the steamed spinach, tahini, lemon juice, and cayenne to taste. Process until well blended and taste, adjusting seasonings if necessary. Transfer the dip to a medium bowl and sprinkle with the sesame seeds. However, if you won’t eat right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.

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About nadaelgazaar 128 Articles
Hi there, my name is Nada, and I’m glad you are here. I am a diet passionate and love the way it can transform bodies and health. Diets are not just designed for weight loss, as it can be the cure for some serious health conditions. So, I’d like to share with you on my blog the concept of each diet, what they offer and what they limit. This will make it easier for you to pick the diet that fits your body and lifestyle.