Use a classic chickpea hummus recipe as a base, then create variations like roasted beet, roasted squash, lime-avocado, or bell pepper hummus with just 10 minutes, a food processor, and a can of chickpeas.
Boil cashews and blend with water, spices, and apple cider vinegar for a rich vegan cheese dip, topped with caramelized onions and paprika; perfect for a vegan charcuterie board.
Blend sweet dates, salty peanut butter, oats, vanilla, and chocolate to create a vegan dip that tastes like cookie batter, using vegan chocolate chunks to keep it dairy-free.
Combine cranberries, strawberries, rhubarb, sugar, cider vinegar, and ginger for a sweet, complex salsa that's great on its own or atop baked brie.
A garlicky vegan bean dip that's easy to make and keep warm in a slow cooker, customizable with vegetable broth, fresh herbs, and spices for varied flavor experiences.
Combine elements from basil pesto, edamame, and guacamole for a quick, green vegan dip that's perfect with pita chips, tortilla chips, veggie slices, or even a spoon.
Mix cucumbers, kiwi, fresh basil, avocado, and chili powder for a refreshing, non-tomato salsa that also serves as a topping for grilled tofu or grain bowls.
Toast pepitas and blend with citrus, peppers, and spices for a flavorful vegan dip that improves over time and can be made up to 3 days in advance.