25 Delicious Vegetarian Dips
Updated: Dec. 14, 2022No meat? No problem! These recipes for guac, hummus and even vegetarian Buffalo dip make fresh produce the star.
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Homemade Guacamole
Nothing is better than freshly made guacamole (or any of these best store-bought guacamole brands) when you’re eating something spicy. It is easy to whip together in a matter of minutes and quickly tames anything that’s too hot. —Joan Hallford, North Richland Hills, Texas
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Creamy Red Pepper Veggie Dip
I received this, my go-to veggie dip recipe, from a college roommate. Thick and creamy with just a touch of sweetness, it's always a winner. —Lynne German, Woodland Hills, California
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Dill Vegetable Dip
A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh veggies. —Karen Gardiner, Eutaw, Alabama
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Vegetarian Buffalo Dip
A friend made Buffalo chicken dip and that got me thinking about creating a vegetarian dip with the same flavors. This addictive dip is so amazing, no one will miss the meat. —Amanda Silvers, Old Fort, Tennessee
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Fresh Corn & Avocado Dip
I alter my sister's recipe by adding a finely chopped jalapeno pepper for a little heat. This tasty dip can be made ahead of time and refrigerated until serving. —Pat Roberts, Thornton, Ontario
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Baked Asparagus Dip
Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese—two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. —Sandra Baratka, Phillips, Wisconsin
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Curry Carrot Dip
The flavors of sweet carrots, mustard and curry blend deliciously in this appetizing dip. Raw veggies are the perfect partners. —Louise Weyer, Marietta, Georgia
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Zippy Curry Dip
Everyone eats their vegetables when this creamy dip is served alongside them. The curry flavor gets stronger the longer the dip stands, so I like to make it in advance. —Priscilla Steffke, Wausau, Wisconsin
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Mushroom Caponata
This is a lovely appetizer when served with crostini, pita bread, bagel chips or crackers. I've also used it as a topping over a salad of mixed greens. This mushroom version of a caponata is a twist on the traditional eggplant one.—Julia Cotton, Pacific Palisades, California
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Classic Hummus
We love hummus, and this version is really amazing. If you have a pressure cooker, this is an easy, tasty reason to pull it out! We pair hummus with fresh veggies for a meal or snack. —Monica and David Eichler, Lawrence, Kansas
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Classic Texas Caviar
I adapted this Texas caviar from one in a cookbook I received a long time ago, and now I can’t imagine a get-together at my house without this quick and healthy appetizer. —Becky Oliver, Fairplay, Colorado
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Layered Mediterranean Dip with Pita Chips
Not your ordinary layer dip, the bold combination of hummus and Greek yogurt will be a new most-requested recipe at your next baby shower or gathering. —Elizabeth Dumont, Boulder, Colorado
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Healthy Greek Bean Dip
This crowd-pleasing appetizer is healthy to boot! Folks will love to eat their veggies when they can dip them in this zesty, fresh alternative to hummus. —Kelly Silvers, Edmond, Oklahoma
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Roasted Beetroot and Garlic Hummus
This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. —Elizabeth Worndl, Toronto, Ontario
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Zucchini Patties with Dill Dip
These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois
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Creamy Feta-Spinach Dip
Garlic and feta make a powerfully tasty pair in this addictive dip. I first tried it at a party and had to drag myself away from the bowl! —Elissa Armbruster, Medford, New Jersey
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Roasted Vegetable Dip
While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. —Sarah Vasques, Milford, New Hampshire
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Harvest Pumpkin Dip
After trying to make my own pies (and failing miserably with the crust), I decided to try something new with the same great pumpkin pie taste. I came up with this awesome creamy dip. —Christy Johnson, Columbus, Ohio
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Five-Cheese Spinach & Artichoke Dip
Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience— I serve it straight from the slow cooker, so set-up and clean-up are a breeze! —Noelle Myers, Grand Forks, North Dakota
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ABC Cheese Dip
My children like this dip because the seasoning is mild. You can use plain veggie sticks or cut out numbers and letters from the sweet peppers. —Kimberly Miller, Norfolk, Virginia
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Thai Veggie Dip
This delicious dip is full of flavor, color and crunch, but not full of calories. There's mild sweetness from the honey with a bit of heat at the end from the pepper flakes. If spicy food is your thing, feel free to add an extra dash of pepper. —Jeanne Holt, Mendota Heights, Minnesota
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Spicy Sweet Potato Chips & Cilantro Dip
This irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! —Elizabeth Godecke, Chicago, Illinois
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Pumpkin Hummus
Our home economists give traditional hummus an autumn appeal with the addition of canned pumpkin. Hot pepper sauce lends just the right amount of heat. —Taste of Home Test Kitchen
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Roasted Red Pepper Tapenade
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
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7-Layer Bean Dip
To make this zesty 7-layer bean dip, you simply layer the ingredients onto a platter. I like to call it a “walking dip,” because you can scoop some on a plate with a few tortilla chips, then take it with you as you walk and talk with guests. —Marieann Johansen, Desert Hot Springs, California
Originally Published: December 31, 1969
