18+ Easy Vegan Dips & Spreads

by Alena
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Plant-based food will never get boring with these delicious homemade vegan dips and spreads! Find tasty ideas for all taste buds and dietary needs.

Looking for your new favorite party appetizer or a healthy snack the whole family will enjoy?

Nutriciously Week of Bowls iPad

free 7-day vegan meal plan

Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.

This hand-selected list of easy and healthy vegan dips is perfect for beginners: most recipes are ready within minutes and don’t require any special equipment!

From Game Day to New Year’s Eve and everything in between: enjoy the following dips with crackers, chips, bread, veggie sticks (and even in salads or vegan bowls!)

Here are even more ideas for what to eat with dips like hummus. Enjoy!

Easy Vegan Dips & Spreads

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several vegan dips and spreads from hummus to 7 layer dip, chutney and ricotta

15+ Easy Vegan Dips & Spreads

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Plant-based food will never get boring with these delicious homemade vegan dips and spreads! Find tasty ideas for all taste buds. The following baba ganoush is incredibly flavorful, creamy and perfect on crusty bread.


Baba Ganoush Dip

  • 1 eggplant, sliced
  • Pinch of salt
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 teaspoon red pepper flakes
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice


  1. Preheat your oven to high or medium broil and place a rack at the top of the oven.
  2. Place the sliced eggplant in a colander and sprinkle with salt. Let it sit for 10 minutes to drain excess liquid, then pat the eggplant dry between two towels.
  3. Arrange the eggplant on the baking sheet and drizzle with olive oil. Roast for 10 minutes, turning once after 5 minutes. Add the garlic for a couple of minutes if you want to make it more flavorful.
  4. Once the eggplant is softened and golden brown, remove it from the oven and let it cool slightly before peeling away most of the skin.
  5. Add the flesh to a food processor along with the red pepper flakes, tahini, and lemon juice. Pulse to incorporate everything.
  6. Taste and adjust to preferences, then serve with pita or veggies.


  • Once cooled, this dip can be stored in a lidded container in the fridge for about 4 days.
  • Find 15+ more easy vegan dips in the article above.

Nutrition Information:
Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 129Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 39mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 3g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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