You’ve just made the most delicious bite-sized snack. Or you’ve just cut up a bunch of fresh-as-can-be vegetables. Of course the next step is to have something just as delicious to dip them in! Dips, spreads + sauces are the perfect compliment to any one thing you make. They can elevate flavor to a new level, and help to give a creaminess to a dish that is more crisp.

So for today’s rendition of #meatlessmonday, we’ve rounded up some of the most delectable, and easy-to-make dips and sauces to add to just about anything when you’re looking to take a dish to the next level. Use these the next time you want to snack on some fresh veggies, and when you want to wow your friends and family at the next get together. We promise, with any of these options, you cannot go wrong!

Image by: Two Peas and Their Pod Image by: Two Peas and Their Pod

Avocado Spinach Artichoke Dip – Two Peas and Their Pod

Make it – Pulse the following ingredients in your food processor until well combined: 1 large or 2 small avocados (about 1/2 pound total, halved and pitted), 1 tbsp. extra-virgin olive oil, 1 tbsp. lemon juice (more if needed), 1 clove garlic (roughly chopped), 1/4 tsp. fine sea salt, a pinch of red pepper flakes, freshly ground black pepper, 1 1/2 cups packed baby spinach (about 1 1/2 ounces), 1/2 cup well-drained marinated artichokes (from 5-ounce jar). Serve with your favorite pita chips or vegetables.

Image by: Elephantastic Vegan Image by: Elephantastic Vegan

Cilantro, Lemon + Sunflower Seed Dip – Elephantastic Vegan

Make it – Soak one cup of sunflower seeds for 1 – 2 hours. Drain the sunflower seeds, fill them in a blend er and add 2/3 cup fresh water, 2 tbsp. lemon juice, 1 tsp. lemon zest, 3/4 tsp. salt and 1/3 cup cilantro. Blend in a high-speed blender until completely smooth for about one to two minutes. If it’s too thick, you can add more water and blend it again. Put the dip in a container and store in the fridge for about an hour to let settle. Dig in!

Image by: Eat This Image by: Eat This

Cashew Cheese Dip – Eat This

Make it – Add the following to a high speed blender and mix until nice and creamy! 1/2 cup water, 3 tbsp. nutritional yeast, 1/2 tsp. red pepper flakes, 1 tsp. salt, 1 clove garlic (roughly chopped), juice of half a lemon, and 1 heaping cup of raw cashews. This dip goes perfect with pasta, as part of a taco dip or even just with some bread!

Image by: Healthy Nibbles and Bits Image by: Healthy Nibbles and Bits

Turmeric Hummus – Healthy Nibbles and Bits

Make it – Add 1 can of chickpeas (reserve the liquid), 3 tbsp. olive oil, 2 tbsp. reserved liquid from chickpeas, 2 tbsp. lemon juice, 1 tbsp. tahini, 3/4 tsp. kosher salt, 1/2 tsp. ground turmeric, 1/4 tsp. grated nutmeg, and 1 large clove of garlic (roughly chopped) to a food processor. Pulse until all the ingredients are well combined – you make need to scrape down the sides a few times. Serve with fresh veggies or your favorite crackers!

Image by: The Glowing Fridge Image by: The Glowing Fridge

Spicy Magic Green Sauce – The Glowing Fridge

Make it – Add 1 ripe avocado, 1 cup fresh basil, 1/2 cup fresh cilantro, 1/2 cup fresh parsley, 1/3 jalapeño, (or more, to taste), 2 scallions, 1/2 tsp. minced garlic (1 clove), 1/4 cup tahini, juice of 1 fresh lime, 1 tbsp. champagne vinegar (or wine vinegar), 3/4 tsp. pink sea salt, 1/2 tsp. black pepper, and 1/4 cup + 2 tablespoons water to your food processor or blender. Mix on high until the sauce becomes a creamy dream. You can add more water to thin out the sauce. This goes great as a spread for sandwiches, drizzled on a sweet potato, or even as a salad dressing!

Image by: Veggie and the Beast Feast Image by: Veggie and the Beast Feast

Roasted Red Pepper Dip – Veggie and the Beast Feast

Make it – Preheat your oven to 500 degrees. Brush olive oil on 3 large red peppers and roast for 30 – 35 minutes, turning occasionally. Once the skins are charred and wrinkled all the way around, transfer to a bowl and cover tightly with a lid or plastic wrap. Let sit for 20 minutes, until cool enough to handle. Discard the stems and seeds, and carefully peel off the skin. Cut into strips. You will have more peppers than you need, but that’s good! You can use them as on sandwiches, pizza, and salad. Add 1/2 cup of your peppers to a blender with 12 ounces soft silken tofu, 1 tbsp. apple cider vinegar, 1/2 tsp. dijon mustard, 1 tsp. minced garlic, 1 teaspoon coconut sugar, 3/4-1 tsp. sea salt. As you are blending, slowly add 1/4 cup olive oil to the mix until everything is smooth and creamy. Dip your fries in this delightful aioli or drizzle on top of your favorite meals (like tacos, veggies…it goes with anything!)

Image by: Kiip Fit Image by: Kiip Fit

Mango Sriracha Dip – Kiip Fit

Make it – Simply blend 1 1/4 cups fresh mango (cubed) with 1 tbsp. maple syrup. Transfer to a bowl and add in 1/2 tsp. sriracha seasoning, 1/4 tsp. onion powder, pinch of ginger powder, 1 tsp. dried parsley, and 1/4 tsp. salt. Whisk everything together. Serve immediately with your favorite crackers, veggies, or chips!