First Take: Dips and Spreads
Dips and spreads are a thriving food category due to increased snacking, at-home eating, and the desire for healthy, convenient, and globally inspired options. Trends show growth in plant-based, high-protein, and sweet & spicy (swicy) flavors. But which trends are leaders in the category focused on?
Faith Ferguson, VP Sales and Marketing of Oolie, responded, “Dips that do more. As budgets get stretched, having products that are multi-functional and still drive culinary exploration and intrigue will check boxes for all shoppers’ baskets.”
Tara Murray, Vice President of Marketing at ¡Yo Quiero! shared, “The most important dips and spreads trend this year is the combination of bold flavor, functional nutrition, and convenient formats. Consumers are seeking craveable flavors like jalapeño while also prioritizing higher fiber and protein options. Dips and spreads are solving a real pain point, making weeknight dinners easier, more flavorful, and more nutritious. This aligns with the ‘instant, reimagined’ trend that Whole Foods put out in their 2026 Trends Report: shoppers want elevated, restaurant-quality flavors, often in single-serve formats that are portable, economical, and easy to try.”
According to various media sources, refrigerated dips were a $2.3 billion category in the 52 weeks ending May 18, 2025, up 5.8 percent from a year prior.
The Arbo’s Cheese Dip website hints at why the category is a people pleaser. “This isn’t just a dip. It’s the secret sauce that brings people together and makes good times even better. Savory and bold, tastes great hot or cold, it’s the perfect addition to parties, family gatherings, tailgates and more.”
The ability of the dips and spreads category to jump on flavor trends has also been effective. An industry trade magazine reported on flavor trends such as dill pickle and reported previously, “The dill pickle trend has even stepped outside of crunchy snacks and found its way into saucy dips. Beloved dip brand Bitchin’ Sauce has delved into the dill trend with a sauce that’s primed and ready for dipping or slathering on meaty plant-based burgers.”
A global food website gave Gordo’s Hot Chees Dip a shoutout. “Atlanta-based queso brand Gordo’s—a longtime supplier of cheese dip to local Mexican restaurants—has responded to their customers clamoring for some heat in their cheese with a hot flavor made with only real cheese and extra jalapeño peppers.”
Grecian Delight | Kronos’s Avocado Hummus was honored with three 2025 FABI Awards (Food and Beverage Innovation Awards) by the National Restaurant Association. The products were selected for culinary excellence, broad menu appeal, and its ability to meet growing consumer demand for plant-forward dining.
Bold new flavors are part of the strategic focus for ¡Yo Quiero! Murray explained, “In 2026, ¡Yo Quiero!’s top strategic focus is threefold. First, we’re prioritizing the launch of our new Jalapeño line, which brings fresh crunch and bold spice to the dip category—an innovation we expect to continue gaining momentum throughout 2026. Second, our core guacamoles, salsas, and quesos remain a key focus for major eating occasions, from the Super Bowl and Winter Games to Cinco de Mayo, summer gatherings, and the holiday season. Finally, we’re continuing to grow our Grab & Go line, which has performed well in convenience stores and presents strong opportunities in fresh-prepared sections alongside wraps, dippers, and chips at traditional retailers.”
For Ferguson of Oolie, “continuing to create discovery of our Oolie product line” was the company’s top focus. Oolie has introduced the world’s first-ever line of dairy-free dips and yogurts made from rescued eggs. They partner with small family farms to source quality eggs from healthy hens. They use perfectly good eggs that might otherwise go unused in traditional food systems.
Protein is trending across many food categories as consumers seek it for health, satiety, and energy. Protein is being added to everything from snacks to drinks, with both animal and plant-based sources seeing huge demand, noted industry reports from 2025.
Oolie’s is especially optimistic about this trend. “Customers are craving clean, quality protein and Oolie delivers it as the world’s first made from free-range eggs,” relayed Ferguson of Oolie.
She continued, “Consumers’ appetite for protein-rich products continues to rise, partially due to the increase in GLP-1 usage. Dips that offer additional protein for all eating occasions will help meet this demand.”
Protein isn’t the only way to stay relevant in 2026. Murray at ¡Yo Quiero! reported, “Companies should focus on strategic placement and convenience. Positioning dips next to companion products like fresh-prepared foods, deli items, or marinated meats makes them more visible and naturally part of a consumer’s meal solution. There’s also strong potential for impulse sales by pairing dips with fresh-cut vegetables, chips, or other snack items near checkout.”
Ferguson of Oolie’s revealed additional opportunities in the category to reach more consumers.
“Offer dips that meet other restricted dietary needs—dairy-free, soy-free, nut-free, gluten-free, seed-oil-free, diabetic friendly, vegetarian. Oolie is all of these things and made with the gold-standard protein—eggs!”
Boasting the benefits of convenience and flavor exploration, the dips and spreads category has demonstrated consistent demand at home, with friends, and on the go.
