Super Bowl season is upon us, and that means it’s time for the grand finale of football eating. Soups, stews, dips, and chips were all consumed in front of the television set this fall and winter, and now we’re getting ready to go out with a bang. Enter: chili, pizza, wings, nachos, and dips.
Football fans have many foods they continually go back to season after season, but unfortunately for some consumers, that doesn’t leave much room for new foods that cater to diets of all kinds.
But today, vegetarians and vegans are in luck, because we’re rounding up the 6 best vegan dip recipes around the web. They may not be able to eat the chili, wings, burgers, or pizzas on your table, but if you whip one of these dips up for them, they can at least keep themselves busy with their chips and dip.
1. Vegan 7 Layer Mexican Dip
First up is a Vegan 7 Layer Mexican Dip from Minimalist Baker. This dish is not your classic indulgent Mexican dip, but it might be even better, and it’s definitely healthier. Regardless of whether or not you’re vegan, take this dip for a spin and see if you can help your game guests kick their Mexican cravings the nutritious way. This dip is dairy-free but is still cheesy and creamy thanks to a vegan Mexican cheese spread also developed by Minimalist Baker. What’s more, the dip is packed with protein and fiber, and combines refried beans, guacamole, salsa, and pico de gallo. Get your chips and start dipping.
- 1 16-ounce can vegetarian refried beans
- ¾ cup vegan Mexican cheese spread + hot water
- 1 cup guacamole (recipe below)
- 1 cup salsa or pico de gallo (recipe below)
- ½ bell pepper, diced
- ¼ cup black olives, diced
- 1 handful fresh cilantro, chopped
- 2 ripe avocados
- juice of 1 lime
- pinch sea salt
Pico de Gallo
- ¾ cup cherry tomatoes, diced
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon lime juice
- pinch each salt and pepper
Directions: To prepare the cheese layer, scoop out ¾ cup of spreadable Mexican Cheese and whisk in very hot water until it resembles queso – about ½ cup.
Next, prepare the guacamole by mashing all ingredients together in a bowl and adjusting seasonings to preference. Do the same with the pico de gallo.
To assemble the dip: Spread out vegetarian refried beans, then top with cheese layer, then guacamole, then pico or salsa, then bell pepper, then black olives, then cilantro.
2. Hot Vegan Spinach Artichoke Dip
You might think Spinach Artichoke Dip is all about the parmesan and cream cheese, but when you try this vegan spin on the rich and creamy dip, your mind might be changed. Because this Spinach Artichoke Dip from Yup It’s Vegan is (surprise!) vegan, meaning no dairy cheese is found in this recipe. Instead, the recipe developer subs in a cashew cheese, which is made by soaking cashews and then combining them with nondairy milk, along with a handful of other ingredients. Everyone loves their Spinach Artichoke Dip, but not everyone likes the calories that accompany it, so if you’re trying to get your chips-and-dip on, but eat healthy, too, this is the dip for you.
- 1 can artichoke hearts, thoroughly drained and roughly chopped
- 2 cups fresh spinach, loosely packed and measured first and then thinly sliced
- ¼ white onion, thinly sliced
- 2 cloves garlic, minced
- Freshly ground black pepper and (optional) chili flakes
- ¼ cup raw cashews, soaked
- 1 cup plain, unsweetened nondairy milk, hot
- 1 teaspoon apple cider vinegar
- 2 tablespoons plus ½ teaspoon tapioca starch
- 1 teaspoon olive oil
- ¾ teaspoon salt
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
Directions: Toss together the artichoke hearts, spinach, white onion, garlic, black pepper, and chili flakes (if using), and divide equally among whatever vessels you plan to cook the dip in.
Make the cashew cheese: Combine all ingredients in a blender or food processor, until smooth. Pour the mixture into a saucepan and turn the heat to medium. Stir every few seconds, making sure to scrape around the bottom of the saucepan to keep from sticking. The mixture will start to get chunky in places; when you see this happening, start to stir constantly until the mixture smooths out again and becomes one cohesive, somewhat stretchy mass. Reduce the heat to medium-low and cook for another 2 minutes, then remove from the heat. Working quickly so that the cheese does not stick to the pan, divide the cheese equally among the baking dishes you have selected. Use a fork to toss the vegetables with the cheese to incorporate it evenly.
Bake the spinach artichoke dip: Preheat the oven to 350 degrees Fahrenheit. When oven is hot, place the dip into the oven and bake for about 20 minutes, or until hot all the way through and the top is slightly crusty and browned.
3. Edamame Hummus
Next up: Edamame Hummus from Oh She Glows. This green, creamy dish is the perfect dip to plunge your chips in, and it will satisfy all of your Superbowl party guests, whether they be meat-loving or vegan. Most people think chickpeas when they think of homemade hummus, but this dip is actually void of the garbanzo beans, and instead enlists edamame, tahini, lemon juice, and garlic. Kick your hummus craving and hit your fiber quota too with this fun spin on the homemade goods.
- 1 bag frozen organic shelled edamame
- 2 garlic cloves, peeled
- 3 to 4 tablespoons fresh lemon juice
- ¼ cup tahini
- 2 to 4 tablespoons water, to thin as needed
- ½ to 1 teaspoon fine grain sea salt, or to taste
- ¼ teaspoon ground coriander seeds, optional
- 1/8 teaspoon cayenne pepper, optional
- smoked paprika, freshly ground black pepper, extra virgin olive oil, edamame, to garnish
Directions: If starting with thawed edamame, rinse and drain before using. If starting with frozen edamame, simmer in a pot of water until edamame is heated through. Rinse and drain before using. You can also remove the skins of the edamame for a slightly smoother spread, but I didn’t bother. Set aside a handful of edamame beans for garnish just before serving.
With food processor turned on, drop in 2 garlic cloves to mince. Next, add edamame to processor and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary. Add in the lemon juice, tahini, and water and process again until smooth. Add salt to taste along with optional cayenne pepper and ground coriander. Process again until combined.
Scoop into a serving bowl. Garnish with smoked paprika, freshly ground black pepper, a generous drizzle of olive oil, and reserved edamame.
4. Black Bean Dip
Speaking of fiber, this Black Bean Dip from Two Peas and Their Pod is packed with fiber, too, and it’s vegan, gluten-free, and delicious, whether you eat it with veggies, crackers, chips, or slide it in a tortilla. This dip takes 5 minutes to make and serves 6, so if you’re expecting a lot at your Superbowl party, consider doubling this recipe. You won’t regret it. We promise this healthy vegan dip will be a hit, and will cater to all of your guests’ eating styles.
- 2 cans black beans, rinsed and drained
- ½ cup chopped yellow onion
- 1/3 cup chopped cilantro
- 1 clove garlic, minced
- 1 small jalapeño, seeds removed and diced
- 2 tablespoons fresh lime juice
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Directions: Put the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth. Pour the black bean dip in a bowl and serve with tortilla chips and/or cut up vegetables.
5. Vegan Queso Dip
Yes, Vegan Queso Dip exists, and yes, it’s delicious. As long as you like cashews, you’re golden because this Vegan Queso Dip from Detoxinista enlists 1 full cup of them, along with nutritional yeast, turmeric, and diced tomatoes. From our list’s aforementioned recipes, you’ve already seen how soaked cashews can be subbed in for traditional cheese, and this recipe proves it again. Instead of eating yourself down the calorie rabbit hole with jarred queso cheese, work on making your own, and rest assured it’s healthier. This dip is packed with fiber and protein, and can be something you feel good about eating.
- 1 cup raw cashews, soaked for up to 4 hours and drained
- ¼ cup water
- 1 teaspoon sea salt
- juice of half a lemon
- 3 tablespoons nutritional yeast
- ⅛ teaspoon turmeric
- 14-ounce can diced tomatoes with green chiles
Directions: In a high-speed blender, or food processor, combine the first six ingredients, plus the liquid from the can of diced tomatoes and green chiles. Blend until a smooth and creamy “cheese” sauce is created. Transfer the cheese mixture to a large bowl, then add in the can of diced tomatoes and green chiles. Stir well to combine.
Adjust any flavors to your taste, then warm the dip using a small crock pot, or by heating it gently over a stove top.
6. Vegan Cookie Dough Dip
Last, but certainly not least, a popular vegan dessert dish from Chocolate Covered Katie that goes by the name of Cookie Dough Dip. Read this recipe and weep, because all of your vegan and not-vegan prayers have been answered. You can eat your cough dough and not get salmonella, too, and even better, this dip is (gasp!) healthy. Chickpeas are the star ingredient in this Cookie Dough Dip, but chocolate chips play a big roll, too. Serve your dip with graham crackers, cookies, fresh fruit, or just eat it by the spoonful, and see if your picky party guests can even try to resist it.
- 1 ½ cups chickpeas or white beans
- 1/8 teaspoon plus 1/16 teaspoon salt
- just over 1/8 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- ¼ cup nut butter of choice
- up to ¼ cup non-dairy milk of choice
- Sweetener of choice
- 1/3 cup vegan chocolate chips or cacao nibs
- 2 to 3 tablespoon oats
Directions: Add all ingredients except for chocolate chips to a food processor, and process until smooth. Then, mix in the chocolate chips and serve.