A great dip is something that is unique to parties – it’s rare for people to make a dip just to enjoy at home, especially if you’re a single or small household. Skip the processed, store-bought dips and try one of the following recipes to be the hit of any gathering!
This dip is so simple, you really should make it at home to add to any burrito or wrap. If you have a can of black beans, onions, tomatoes, garlic, cilantro, and avocado, you can make this dip! Just pop them into a good blender or food processor to make a creamy, savory, and delicious treat!
There’s a brand of store dip called Ruffles French Onion Dip which is so delicious but also so full of salt and additives that it tastes food when you eat it but doesn’t feel great to consume. This vegan version has all the flavor AND leaves your mouth and tummy feeling happy.
The basic ingredients for this dip are: olive oil, onions, sea salt, cashews, lemon, vegan mayonnaise (optional), garlic powder and ground white pepper. Unlike the Ruffle’s onion dip, this dip should be refrigerated (and it’s kind of freaky that the Ruffle’s version can hang out on a shelf for a long time! Yikes!)
This thick and creamy vanilla cashew dip is just so YUM with a fruit platter. It is full of protein, heart-healthy fats, and bonus! it is really easy to make. There’s no added oil and refined sugar and is vegan and paleo.
You only need 4-5 ingredients to make this tasty dip. Cashew nuts, maple syrup, vanilla, water, and an orange (optional). It’s actually very similar to the base for vegan cheesecake recipes, so no wonder its so good!
Some people say that Cowboy Caviar is just a southwestern black eyed pea salad and well, they’re right! Texas caviar “was created in the U.S. state of Texas around 1940 by Helen Corbitt, a native New Yorker. She first served the dish on New Year’s Eve at the Houston Country Club. When she later served it at the Driskill Hotel in Austin, Texas, it was given its name, ‘Texas caviar,’ as a humorous comparison to true caviar.”
This is a great dip for gatherings, but you should consider working a version of this into your everyday meals, especially in the summer when a heavy, hot meal isn’t appealing.
This delish recipe calls for black-eyed peas, black beans, sweet corn, diced tomatoes, diced red pepper, jalapeno, red onion, garlic, cilantro, black pepper, salt, sugar, olive oil, and apple cider vinegar. Combine and enjoy with tortilla chips!
This super healthy recipe is also super delicious! You need to combine blanched spinach, ripe avocado, garlic, cilantro, yogurt, lime juice, oil (avocado, olive, coconut, it’s up to you), and salt in a food processor or blender and you’ll end up with a lovely, smooth dip that’s a hit for any party. Also, give this recipe with other fresh herbs you like. Mint, basil or parsley are great options.
There’s nothing like the salty, weird flavor of olives. Olives are super high in vitamin E and other good antioxidants. Studies show that they benefit the heart, and can protect against osteoporosis and cancer.
A good tapenade can be really expensive in the store, but really, tapenade can be as expensive or budget-friendly as you’d like. Olives need to be cured to be eaten, and outside of the Mediterranean and middle east, we tend to get olives out of big tin cans (yes, even at Whole Foods! They pour them into the bulk olive display.) There’s nothing wrong with that at all, but as long as you don’t use super cheap olives with weird additives, it can really be up to individuals as to whether they prefer green or black, Kalamata or Cerignola.
For this recipe, you’ll use green olives – with the pimiento stuffing, black olives, garlic salts, olive oil, and lemon juice. Quick pulse in the blender and serve!
This white bean dip is a savory, flavorful dish that goes so well with crackers, chips, or veggies. It is full of fresh garlic, thyme and rosemary and has a rich, creamy texture that’s simply phenomenal.
If you find it hard to eat beans, try sprouting them first. People say that the old practice of sprouting can turn any hard to digest grain, seed, or bean into a food that your body can digest as easily as a vegetable.
If you’re looking for a fun dip that’s the life of any party, this one is for you! All you need is this tasty cheesecake batter, portioned into four bowls, then slowly swirl all of your colors together to make an awesome bowl of unicorn cheesecake dip.
To make this, you need cream cheese, yogurt, sugar, and food coloring. If you don’t want to use artificial food coloring, you can use a pinch of turmeric, acai powder, spirulina, and blue spirulina to make the vivid colors of this dip.
If you’ve never had Mexican street corn, you should maybe not try it, because it’ll ruin plain salt and butter corn for you forever. A perfectly grilled cob of corn is layered with sauces like sour cream or mayo, fresh cilantro and lime juice, spices like chili powder, and cojita cheese.
This is a hot dip that’s basically the above ingredients heated and blended in an appealing dip that goes well with corn tortilla chips!
Cheesecake dip is having a moment on Pinterest and Instagram, but really, cream cheese based sweet dips have been around for ages! It has a lovely sweetness that comes from marshmallow fluff and dulce de leche. It’s topped with chopped pecans, more dulce de leche, and a sprinkle of flake salt. How yummy is that?
Sure you could just make plain hummus when you can make this popping color infused cauliflower beet hummus? It’s got cauliflower, beets, garlic, tahini, olice oil, lemon juice, and mint to make a tasty dip that’s Whole30 compliant.
This dip is great for parties, and is a refreshing, tangy complement to veggies like carrots or bell peppers. If you make it for yourself, you can also make a bunch and use it for salads, sandwiches, burgers, chicken nugget dipping sauce…it’s got a ton of uses! It’s made out of cream cheese, mayo, dill, cucumber, dried minced onions, lemon juice, sriracha sauce, and salt. It’s tangy, cheesy, and savory all in one!
Muhammara is a hot pepper dip originally from Aleppo, Syria, and found in Lebanese, Syrian, and Turkish cuisines. It’s usually made with fresh or dried peppers, Aleppo pepper, ground walnuts, breadcrumbs, and olive oil. It sometimes contains garlic, salt, lemon juice, pomegranate molasses, and spices like cumin.
This version uses roasted bell peppers, toasted walnuts, and red pepper flakes. It also has pomegranate molasses which has a deep, fruity, intense flavor. You can buy it off Amazon!
If you love a baked spinach artichoke, but are trying to quit dairy, this recipe is for you! It uses onion, garlic powder, nutritional yeast, mustard, lemon juice, veggie broth, cashews, cornstarch, and of course, spinach and artichoke! You can assemble it the night before, cover and refrigerate, and place it in the oven the next day if needed.
This healthy brownie batter dip is smooth, creamy and indistinguishable in taste and texture from real brownie batter. Why is it healthy? It has no butter, white flour, sugar or oil, so it’s great for parties, but also makes a balanced breakfast or healthy snack choice. It is naturally gluten-free, vegan, dairy free, paleo and high protein too.
Some of the key ingredients for this are overripe banana (or you can use pumpkin or mashed sweet potato), protein powder, gluten-free oat flour, cocoa powder, nut butter, maple syrup, and dairy-free milk. You can also choose to add dairy-free chocolate chips or other add-ins like mini marshmallows, toasted nuts…the options are endless!
We hope you were inspired by this comprehensive list of both sweet and savory dips! You can make them for any gathering or you can try using them at home for a light meal or snack. It’s a great way to eat more beans or nuts in your diet which are both high in protein and a great way to feel satiated throughout the day. Most of these dips can be make quickly with just a quick pulse in the food processor or blender, so don’t hesitate, try one right away.
Melanie works full time at Tuft & Needle and blogs part time evenings and weekends when her daughter is working on the cars with her dad!