15 Plant-Based Dips for Amazing Party Entertaining
Nothing brings people together quite like a spread of delicious dips and finger foods. These plant-based options prove that vegan entertaining can be both crowd-pleasing and incredibly flavorful.
From creamy classics to zesty salsas, these recipes will have your guests coming back for more without missing any animal products.
01. Fresh Garden Pico de Gallo
Chunky fresh tomato salsa that beats any store-bought version hands down. This vibrant dip brings authentic Mexican flavors to your table with minimal effort.
Ingredients: 4 large ripe tomatoes, 1 medium white onion, 2 jalapeño peppers, 1/2 cup fresh cilantro, 2 limes, 1 teaspoon salt, 1/2 teaspoon black pepper.
How To Make Fresh Garden Pico de Gallo
1. Dice the tomatoes into small, uniform pieces and place them in a large mixing bowl. Remove excess seeds if you prefer a less watery consistency, though I like keeping some for extra flavor and texture.
2. Finely chop the white onion and add it to the tomatoes. Remove seeds from jalapeños before mincing them finely – keep one seed batch if you want extra heat that builds gradually with each bite.
3. Roughly chop the cilantro and add it to the mixture along with freshly squeezed lime juice, salt, and pepper. Stir everything together gently, then let it sit for 30 minutes before serving to allow flavors to meld perfectly.
02. Caramelized Onion Bean Dip
Rich and creamy dip that rivals any dairy-based version you’ve tried. Caramelized onions and white beans create an unexpectedly luxurious texture that’s perfect for entertaining.
Ingredients: 2 cans white cannellini beans, 3 large yellow onions, 3 tablespoons coconut oil, 2 cloves garlic, 1/4 cup vegetable broth, 1 teaspoon salt, 1/2 teaspoon white pepper.
How To Make Caramelized Onion Bean Dip
1. Slice onions thinly and cook them in coconut oil over medium-low heat for 25-30 minutes, stirring occasionally until they turn deep golden brown and develop that sweet, jammy consistency that makes this dip so special.
2. Drain and rinse the beans thoroughly, then add them to a food processor along with minced garlic, vegetable broth, salt, and pepper. Pulse until you achieve a smooth, creamy texture.
3. Fold the caramelized onions into the bean mixture, leaving some chunky pieces for texture. Taste and adjust seasoning as needed, then serve warm with crusty bread or vegetable sticks for the best experience.
03. Spicy Harissa Chickpea Hummus
Smoky North African flavors transform ordinary hummus into something extraordinary. The harissa paste adds complex heat that builds beautifully with each bite.
Ingredients: 1 cup dried chickpeas, 2 tablespoons harissa paste, 1/4 cup tahini, 2 lemons, 3 cloves garlic, 1/4 cup olive oil, 1 teaspoon salt.
How To Make Spicy Harissa Chickpea Hummus
1. Soak dried chickpeas overnight, then cook them in your Instant Pot with enough water to cover by 2 inches. Pressure cook on high for 35 minutes, then natural release for 15 minutes until they’re completely tender.
2. Reserve 1/2 cup cooking liquid before draining the chickpeas. Add warm chickpeas to a food processor along with tahini, fresh lemon juice, minced garlic, and harissa paste for that signature smoky heat.
3. Process for 2-3 minutes until completely smooth, slowly drizzling in olive oil and reserved cooking liquid until you reach your desired creamy consistency. Season with salt and serve with a drizzle of extra olive oil on top.
04. Mediterranean Olive Tapenade
Bold Mediterranean flavors packed into every spoonful without any anchovies. This umami-rich spread brings sophisticated taste to any gathering with minimal prep work required.
Ingredients: 2 cups kalamata olives, 2 tablespoons capers, 3 cloves garlic, 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon black pepper.
How To Make Mediterranean Olive Tapenade
1. Remove pits from kalamata olives if they’re not already pitted – this step is crucial for achieving the right texture. Add them to your food processor along with drained capers and minced garlic cloves.
2. Pulse the mixture several times until roughly chopped, then slowly drizzle in olive oil while processing. You want a chunky paste texture, not completely smooth, so stop processing when you can still see small olive pieces.
3. Add fresh lemon juice, oregano, and black pepper, then pulse just a few more times to combine. Let the tapenade rest for at least 30 minutes before serving to allow all those bold Mediterranean flavors to meld together beautifully.
05. Classic Tahini Hummus
Simple ingredients come together to create the most perfectly smooth and creamy hummus. This traditional recipe proves that sometimes the classics really are the best choice.
Ingredients: 2 cans chickpeas, 1/3 cup tahini, 2 lemons, 3 cloves garlic, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon cumin, ice water as needed.
How To Make Classic Tahini Hummus
1. Drain chickpeas and reserve the liquid from one can – this aquafaba will help create that ultra-smooth texture. Remove the skins from chickpeas by rubbing them gently with a kitchen towel for the creamiest possible result.
2. Add tahini and fresh lemon juice to your food processor first, processing for 1 minute until creamy and whipped. This technique ensures your hummus will be silky smooth rather than grainy or thick.
3. Add chickpeas, minced garlic, salt, and cumin, then process for 2 minutes. Slowly drizzle in olive oil and reserved chickpea liquid until you reach perfect consistency. Add ice water one tablespoon at a time if needed for extra smoothness.
06. Seasoned Pinto Bean Dip
Hearty homemade bean dip that’s infinitely better than anything from a can. Sweet and spicy flavors balance perfectly in this crowd-pleasing party favorite.
Ingredients: 2 cans pinto beans, 1/4 cup pickled jalapeños, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, salt to taste.
How To Make Seasoned Pinto Bean Dip
1. Drain pinto beans but reserve 1/4 cup of the liquid for texture control. Mash the beans with a fork or potato masher, leaving some chunky pieces for the best texture – don’t make it completely smooth.
2. Finely chop the pickled jalapeños and add them along with their brine for extra tangy flavor. Stir in apple cider vinegar, brown sugar, cumin, chili powder, and garlic powder until well combined.
3. Add reserved bean liquid gradually until you reach your preferred consistency – it should be thick enough to scoop but not dry. Season with salt to taste and let it sit for 15 minutes before serving so all the spices can bloom properly.
07. Sweet and Spicy Mango Salsa
Tropical fruit meets zesty spices in this refreshing party dip. The combination of sweet mango and jalapeño heat creates an addictive flavor that pairs perfectly with chips.
Ingredients: 3 ripe mangoes, 1 red bell pepper, 1 small red onion, 1 jalapeño pepper, 1/4 cup fresh cilantro, 2 limes, 1/2 teaspoon salt, 1/4 teaspoon black pepper.
How To Make Sweet and Spicy Mango Salsa
1. Choose mangoes that give slightly when pressed but aren’t mushy. Peel and dice them into small, uniform pieces, removing all the flesh from around the pit to avoid waste.
2. Dice the red bell pepper and red onion finely, keeping pieces roughly the same size as your mango chunks for the best eating experience. Remove seeds from jalapeño before mincing it finely.
3. Combine all ingredients with chopped cilantro, fresh lime juice, salt, and pepper. Mix gently to avoid mashing the mango, then refrigerate for at least 2 hours or overnight to let those bright flavors develop and intensify beautifully.
08. Warm Artichoke Spinach Dip
Creamy cashews replace dairy in this beloved party classic without sacrificing any richness. Warm, garlicky, and loaded with vegetables, it’s comfort food at its finest.
Ingredients: 1 cup raw cashews, 1 can artichoke hearts, 4 cups fresh spinach, 4 cloves garlic, 1/4 cup fresh basil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 cup vegetable broth.
How To Make Warm Artichoke Spinach Dip
1. Soak cashews in hot water for 30 minutes until softened, then drain completely. This step is crucial for achieving that silky, cream-like texture that makes this dip so irresistible and rich.
2. Drain artichoke hearts and chop them roughly, keeping some larger pieces for texture. Sauté fresh spinach with minced garlic until wilted and fragrant, then squeeze out excess moisture using a clean kitchen towel.
3. Blend soaked cashews with vegetable broth, lemon juice, and salt until completely smooth. Fold in the sautéed spinach mixture, chopped artichokes, and fresh basil, then transfer to a baking dish.
4. Bake at 375°F for 20-25 minutes until bubbly and golden on top. Let it cool for 5 minutes before serving with crusty bread or crackers for the perfect warm, comforting party appetizer.
09. Creamy Plant-Based Queso
Rich and cheesy without any dairy, this queso will fool even the most skeptical guests. Nutritional yeast and spices create that classic nacho cheese flavor everyone craves.
Ingredients: 1 cup raw cashews, 1/4 cup nutritional yeast, 2 tablespoons tapioca starch, 1 teaspoon ancho chile powder, 1/2 cup salsa, 1 cup unsweetened almond milk, 1 teaspoon salt.
How To Make Creamy Plant-Based Queso
1. Soak cashews in boiling water for 15 minutes until completely softened. Drain well and add to a high-speed blender along with nutritional yeast, tapioca starch, and ancho chile powder for that signature smoky flavor.
2. Add almond milk gradually while blending until the mixture is completely smooth and creamy. The tapioca starch will help create that stretchy, cheese-like consistency when heated properly.
3. Pour the mixture into a saucepan and cook over medium heat, whisking constantly for 3-4 minutes until it thickens significantly. Stir in salsa and salt, then adjust seasoning to taste.
4. Serve immediately while warm for the best texture and flavor. Keep it warm in a slow cooker if serving at a party, stirring occasionally to prevent a skin from forming on top.
10. Roasted Corn Avocado Dip
Smoky roasted corn meets creamy avocado in this irresistible combination. The contrast of textures and flavors makes this dip disappear quickly at any gathering.
Ingredients: 2 cups frozen corn kernels, 3 ripe avocados, 1 jalapeño pepper, 1 lime, 1/4 cup red onion, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon cumin.
How To Make Roasted Corn Avocado Dip
1. Spread frozen corn on a baking sheet and drizzle with olive oil and a pinch of salt. Roast at 425°F for 15-20 minutes until kernels are golden brown and slightly charred, stirring once halfway through.
2. Let the roasted corn cool completely while you prepare the other ingredients. Dice the avocados just before mixing to prevent browning, and finely mince the jalapeño after removing seeds for less heat.
3. Gently fold together cooled corn, diced avocados, minced jalapeño, finely chopped red onion, fresh lime juice, salt, and cumin. Mix carefully to keep avocado pieces intact while ensuring even distribution of flavors throughout the dip.
11. Perfect Homemade Guacamole
The ultimate crowd-pleasing dip that never goes out of style. Fresh ingredients and proper technique create guacamole that’s creamy, chunky, and absolutely addictive.
Ingredients: 4 ripe avocados, 2 limes, 1/4 cup white onion, 2 Roma tomatoes, 1 jalapeño pepper, 1/4 cup fresh cilantro, 1 teaspoon salt, 1/2 teaspoon garlic powder.
How To Make Perfect Homemade Guacamole
1. Choose avocados that yield slightly to pressure but aren’t mushy or brown. Cut them in half, remove pits, and scoop flesh into a mixing bowl, mashing with a fork to your preferred consistency.
2. Add fresh lime juice immediately to prevent browning and enhance flavor. Finely dice the white onion, remove seeds from tomatoes before dicing, and mince jalapeño to your heat preference.
3. Fold in diced vegetables, chopped cilantro, salt, and garlic powder gently to maintain texture. Taste and adjust lime juice and salt as needed, then serve immediately for the freshest flavor and best color.
12. Smoky Roasted Eggplant Baba Ghanoush
Middle Eastern classic with deep, smoky flavors that develop through proper roasting technique. This creamy dip brings sophisticated Mediterranean taste to any appetizer spread.
Ingredients: 2 large eggplants, 1/4 cup tahini, 2 lemons, 3 cloves garlic, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon smoked paprika, fresh parsley for garnish.
How To Make Smoky Roasted Eggplant Baba Ghanoush
1. Pierce eggplants all over with a fork, then roast them directly over an open gas flame or under the broiler, turning frequently until the skin is completely charred and flesh is very soft, about 15-20 minutes total.
2. Let charred eggplants cool, then peel away all the blackened skin and discard it. The flesh should be very soft and have absorbed that wonderful smoky flavor from the charring process.
3. Mash the eggplant flesh with a fork, leaving some texture rather than making it completely smooth. Stir in tahini, fresh lemon juice, minced garlic, olive oil, salt, and smoked paprika until well combined.
4. Let the baba ghanoush rest for 30 minutes to allow flavors to meld, then garnish with fresh parsley and a drizzle of olive oil before serving with warm pita bread.
13. Zesty Black Bean Texas Caviar
Protein-packed party dip that’s as nutritious as it is delicious. Black-eyed peas and black beans create a hearty base for this colorful, veggie-loaded favorite.
Ingredients: 1 can black-eyed peas, 1 can black beans, 1 red bell pepper, 1 green bell pepper, 1/4 cup red onion, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1 teaspoon cumin, salt and pepper to taste.
How To Make Zesty Black Bean Texas Caviar
1. Drain and rinse both cans of beans thoroughly under cold water until the water runs clear. This removes excess sodium and prevents the dip from becoming too salty or cloudy.
2. Dice both bell peppers and red onion into small, uniform pieces that are roughly the same size as the beans for the best eating experience and visual appeal.
3. Whisk together apple cider vinegar, olive oil, cumin, salt, and pepper to create a zesty dressing that will coat all the ingredients evenly and add bright flavor.
4. Combine beans, diced vegetables, and dressing in a large bowl, stirring gently to coat everything evenly. Refrigerate for at least 1 hour before serving to let the flavors develop and intensify beautifully.
14. Rich Marinara Dipping Sauce
Classic Italian tomato sauce that works perfectly as a party dip. Rich, garlicky, and herb-infused, it’s ideal for dunking bread or vegetable sticks.
Ingredients: 1 can crushed tomatoes, 4 cloves garlic, 1/4 cup olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon red pepper flakes, 1 tablespoon tomato paste.
How To Make Rich Marinara Dipping Sauce
1. Heat olive oil in a saucepan over medium heat and add minced garlic, cooking for 1-2 minutes until fragrant but not browned. The key is developing that aromatic base without burning the garlic.
2. Stir in tomato paste and cook for another minute to deepen the flavor, then add crushed tomatoes, oregano, basil, salt, and red pepper flakes for a well-balanced sauce.
3. Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Taste and adjust seasoning as needed, then serve warm with crusty bread or breadsticks for dipping.
15. Festive Cranberry Jalapeño Dip
Sweet meets heat in this stunning holiday-worthy dip that’s as beautiful as it is tasty. The ruby red color makes it a gorgeous addition to any party spread.
Ingredients: 2 cups fresh cranberries, 2 jalapeño peppers, 1/2 cup sugar, 1/4 cup water, 2 tablespoons lime juice, 1/4 teaspoon salt, 1/4 cup chopped cilantro, cream cheese for serving.
How To Make Festive Cranberry Jalapeño Dip
1. Combine fresh cranberries, sugar, and water in a saucepan over medium heat. Cook for 8-10 minutes until cranberries burst and release their juices, creating a chunky, jam-like consistency.
2. Remove seeds from jalapeños and mince them finely – start with one pepper and add more to taste. The heat level can vary significantly between peppers, so it’s better to start conservatively.
3. Stir minced jalapeños into the warm cranberry mixture along with lime juice and salt. Let it cool completely, then fold in chopped cilantro for fresh flavor and color contrast.
4. Serve over a block of vegan cream cheese or alongside crackers for spreading. The sweet-tart cranberries balance perfectly with the jalapeño heat, creating an unforgettable flavor combination that guests will remember.
Final Thoughts
These plant-based dips prove that vegan entertaining can be both delicious and impressive. From creamy classics to bold flavor combinations, there’s something here for every palate and occasion.
Mix and match several recipes for your next gathering, and watch as guests discover just how amazing plant-based party food can be.
