25 Vegan Super Dips!

Are you making plans to host a Super Bowl party this weekend, and looking for some jazzy dips?

 

Dips are a tasty and versatile addition to any celebratory party menu. Simply arrange veggie sticks, whole grain crackers, tortilla chips, flat bread, or the like, around your bowl of dip or ‘cheeze-style’ spread, and serve!

 

Artfully place some nuts, seeds, and fancy olives, on the side, and you have a fancy, festive, and appetizing offering for your Super Bowl guests!

 

These beautiful recipes, shared by some of my favorite vegan chefs, bloggers, and recipe creators will certainly be a hit at any fun get-together you are planning this weekend.

 

Wishing you a Spectacular Super Sunday!


 

 

Garlicky White Bean Dip

By Dianne Wenz

(Photo Credit: Dianne Wenz)

Roasted Garlic & Fresh Herb Cream Cheez

 By Annie Oliverio

(Photo Credit: Annie Oliverio)

 

BabagaHummus

 By Annie Oliverio

(Photo Credit: Annie Oliverio)

 

Silken Tofu and Sun-Dried Tomato Dip

By VegKitchen

(Photo Credit: Hannah Kaminsky)

 

Vegan Basil Walnut Pesto

 By Leslie Cerier

(Photo Credit: Tracey Eller)

 

Kale Artichoke Dip

 By Rebecca Gilbert

(Photo Credit: Rebecca Gilbert)

 

Vegan Baked Chèvre Cheese Dip

By Zsu Dever

(Photo Credit: Zsu Dever)

 

Smoky Vegan Cheddar Cheez

By Nava Atlas

(Photo Credit: Hannah Kaminsky)

 

Green Pea, Parsley, and Pistachio Dip

By VegKitchen

(Photo Credit: Hannah Kaminsky)

 

Vegan Chopped Liver

 By Laura Theodore

(Photo Credit: Warren Jefferson)

 

 Guacamole Salsa Dip

 By Laura Theodore

(Photo Credit: Peter Capozzi)

 

 White Bean Cashew Dip

 By Laura Theodore

(Photo Credit: Laura Theodore)

 

 Garlicky Hummus

 By Laura Theodore

(Photo Credit: David Kaplan)

 

 Smoky Pesto Cashew Cheez

 By Annie Oliverio

(Photo Credit: Annie Oliverio)

 

 Caramelized Onion Dip

 By Hannah Kaminsky

(Photo Credit: Hannah Kaminsky)

 

Easiest Hot Bean Dip

By VegKitchen

(Photo Credit: Hannah Kaminsky)

 

Hot Artichoke and White Bean Dip (or Spread)

By VegKitchen

(Photo Credit: Susan Voisin)

 

Very Green Avocado-Tahini Dip

By Nava Atlas

(Photo Credit: Susan Voisin)

 

Broccoli and “Cheese” Hummus

 By Hannah Kaminsky

(Photo Credit: Hannah Kaminsky)

 

Guacamole Taco Bowls

By Laura Theodore

(Photo Credit: David Kaplan)

 

 White Bean and Rosemary Dip

 By Julieanna Hever

 

 Vegan Cashew Cheese Sauce

 By Dianne Wenz

(Photo Credit: Dianne Wenz)

 

 Pimento Cheese-Style Hummus

 By Susan Voisin

(Photo Credit: Susan Voisin)

 

Guacamole Stuffed Mini-Peppers (recipe below)

By Laura Theodore

(Photo Credit: Laura Theodore)


Makes 6 servings
12 to 16 ounces guacamole (your favorite recipe, or see link below)
1 package (8 ounces) mini sweet peppers, cut in half lengthwise, and seeded
½ teaspoon chili powder, plus more as needed

Put a heaping tablespoon of the guacamole into each pepper half. Arrange the peppers in a pleasing manner on a pretty platter. Dust with chili powder, to taste. Serve well-chilled.

Need an easy guacamole recipe? Here is my tasty version: http://lauratheodore.com/guacamole_salsa_dip/

 

 Dill Dipping Sauce (recipe below)

By Laura Theodore

(Photo Credit: Andy Ebberbach)

1⁄2 cup vegan mayonnaise

2 to 3 teaspoons freshly squeezed lemon juice

11⁄2 teaspoons chopped fresh dill, or 1⁄2 teaspoon dried dill weed

 

To make the dipping sauce, put the mayonnaise, lemon juice to taste, and dill in a small bowl and stir until thoroughly combined. Cover tightly and refrigerate for 2 to 24 hours to allow the flavors to blend.

Need a tasty artichoke recipe? Here are my jazzy-licious recipes:

http://www.jazzyvegetarian.com/artful_artichokes_show__111/

 

Here's two bonus dip recipes from the fabulous Christy Morgan!

http://blissfulandfit.com/2010/04/meatless-monday-taste-of-india-artichoke-dip/

http://blissfulandfit.com/2011/11/meatless-monday-lentil-pate-with-cilantro/