If you're watching a Fourth of July fireworks show from a community park, chances are you might also be planning a picnic. That requires an array of dishes that not only travel well in a cooler, but don't need a host or hostess to serve.

For many, that means an array of easy-to-eat finger foods, including dips for a variety of chips.

While they might not be as traditionally American as apple pie, these three vegetarian dips should make even the omnivores in your group happy. Each is paired with a specific chip for the best flavor combinations.

The first is a vegan take on Buffalo chicken dip that blends chickpeas and tahini with hot sauce. The second combines the creamy, subtly nutty flavor of avocado and bite of scallion with the tangy richness of buttermilk.

The third recipe is a sophisticated twist on the onion dip so many of us grew up on; it's made with savory, caramelized onions instead of dried onion soup mix.

Each of them will keep safe and sound in a sturdy container in your cooler until showtime.

Buffalo Hummus

PG tested

You won't miss the chicken in this spicy vegetarian dip made with hot sauce. Crafted with chickpeas, it comes together in a flash and is full of fiber and protein. It's also relatively low-cal, so you won't feel as guilty about eating all those corn chips.

2 (14-ounce) cans chickpeas, drained and rinsed

3 garlic cloves, chopped

1/3 cup cayenne pepper hot sauce, or more to taste

1/4 cup tahini

1/4 cup olive or grape seed oil

Juice 1/2 lemon

Salt, to taste

Fresh chives or chopped cilantro, for topping (optional)

Corn chips, for serving

In bowl or food processor, combine chickpeas, garlic, hot sauce, tahini, olive oil, lemon juice, and a generous pinch of salt. Cover and process until very smooth.

Spoon dip into a serving bowl, then stick into the refrigerator to chill for 30 minutes before serving to allow flavors to mingle.

Serve with corn chips, garnished with chopped chives and a drizzle of hot sauce for extra spice.

Makes about 2 cups.

— adapted from franksredhot.com

Tangy Guacamole-Ranch Dip

PG tested

You can adjust the amount of herbs in this fresh and tangy dip according to your favorites. If you don't have buttermilk handy, make your own by stirring a tablespoon of white vinegar or fresh lemon juice into a cup of milk, and waiting until it curdles.

1 1/4 cups low-fat buttermilk

One 8-ounce avocado, halved, pitted and peeled

1/4 cup loosely packed chopped fresh cilantro

1/4 cup loosely packed fresh dill fronds

1/4 cup loosely packed fresh flat-leaf parsley

1 teaspoon white wine vinegar

3 scallions, white and light green parts chopped

1/2 clove garlic, finely chopped

Fine salt

1 small tomato, finely chopped

Pita chips, for serving

Put buttermilk, avocado, cilantro, dill, parsley, vinegar, scallions and garlic in a blender and blend until smooth.

Transfer to a medium bowl and season with 1/2 teaspoon salt. Fold in the tomato. Taste, and add more salt if needed.

Cover with plastic wrap that sits directly on top of the dip and refrigerate for 30 minutes or up to 1 day before using. Serve with pita chips for dipping.

Makes about 1 1/2 cups

— adapted from foodnetwork.com

Caramelized Onion Dip

PG tested

French onion dip and potato chips are a classic picnic combination. This upscale version uses fresh onions cooked in butter with a touch of white wine until they caramelize. It takes a few more minutes than the usual onion soup mix version, but is so worth it.

3 medium-sized yellow onions (about the size of a tennis ball)

2 tablespoons salted butter

2 teaspoons each salt and sugar

1/4 cup dry white wine

12 ounces sour cream

8 ounces cream cheese, softened

1 clove fresh garlic, grated (optional)

Fresh flat-leaf parsley, minced, to taste

Worcestershire sauce, to taste

Ridged potato chips, for serving

Peel the onions and slice very thinly with sharp chefs knife or mandoline.

Heat butter in a nonstick skillet over medium heat. Add onions, sprinkle with salt and sugar, and saute for 10-15 minutes, stirring every few minutes. Pour a little bit of wine in and let it sizzle out, then repeat until all the liquid is absorbed and the onions are deeply golden brown and fragrant.

Transfer onions to a cutting board and chop into small pieces, then allow to cool.

In a separate bowl, mix cream cheese and sour cream with a whisk or spoon until well combined. Stir in the onions, garlic (if using) and a handful of fresh minced parsley. Sample, then season to taste with a dash or two of Worcestershire sauce.

Makes about 2 cups.

— adapted from foodandwine.com