Hey!
Here are 3 vegan dip recipes to share with friends and family!
Each of these plant based dip recipes is vegan (duh), oil-free, gluten-free, healthy, and delicious!
You can choose from one of the three, or make them all! They also work well as spreads to perk up your sandwich, wrap, or toast. Tasty dips are a fun way to incorporate more veggies into your diet too. Not only are they made of veggies, but you can also use them as a dip for raw veggies like carrots, snap peas, and celery. Yum!
First, up is the Curry Lentil Dip. This simple vegan dip is loaded with fiber and packed with Indian flavor. It is perfect when paired with warm vegan naan (watch out, many are made with milk), pita bread, or raw vegetables.
Curry Lentil Dip
Ingredients
- 2 cups water
- 2 garlic cloves, minced or grated
- 1 cup lentils
- 5 oz tomato paste, no salt added
- 3/4 cup medium firm tofu, chopped
- 1 tsp curry powder
- 1/2 tsp garam masala
- salt and pepper to taste
Directions
- Bring the water and garlic to a boil. Add the lentils and tomato paste. Reduce heat, and simmer for 15 minutes, until lentils are tender. Stir occasionally to prevent sticking.
- To a food processor or blender, add 1/3 of the cooked lentils, the tofu, and seasonings. Blend until mostly smooth.
- Transfer the creamy lentil mixture to a bowl, add the remaining lentils and mix to combine.
Check out the video below to see how it’s done!
Next up is the mouthwatering Vegan Queso Dip! This dip is amazing with chips, drizzled onto tacos or burritos, and it is absolutely the perfect vegan nacho cheese! Feel free to spice it up with a pinch of cayenne or hot sauce. Mmmmm. Oh, and don’t feel bad about eating it all. It is made with whole plant foods and is really low in fat!
Vegan Queso Dip
Ingredients
- 1 lb (~4 medium) potatoes, peeled and chopped
- 1 large carrot, peeled and chopped
- 1/2 cup nutritional yeast
- 1 cup unsweetened plain almond milk
- 1 TBSP apple cider vinegar
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp onion powder
- salt and pepper to taste
- 1/2 cup chopped tomato
- 1/2 cup chopped bell pepper
Directions
- Steam the potatoes and carrots for 10 minutes, or until soft.
- Transfer to a high-speed blender, add the remaining ingredients – except the chopped tomatoes and bell pepper. Blend until very smooth and creamy.
- Pour the cheese sauce into a bowl and stir in the chopped tomato and bell pepper.
- Serve warm or cold!
Last – but definitely not least – is the Smoky Artichoke Dip! This is a deliciously savory spin on the traditional spinach and artichoke dip. This vegan version is made with white beans instead of mayo, so it is low fat and packed with nutrition – but trust me, it is still irresistible!
Smoky Vegan Artichoke Dip
Ingredients
- 2 cups cooked white beans (or 1 can)
- 1/4 cup cashews
- 1/4 cup hemp seeds
- 3/4 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp coriander
- salt and pepper to taste
- 1 TBSP maple syrup
- 1 TBSP apple cider vinegar
- 2 cups chopped artichoke hearts (frozen and thawed; canned may contain oil)
- 2 cups cooked spinach (I microwaved a big bowl of fresh spinach and it shrank to 2 cups)
Directions
- To a food processor, add the beans, cashews, hemp seeds, spices, maple syrup, and apple cider vinegar. Blend until mostly smooth, but leave some chunks.
- Add the artichoke hearts and spinach, pulse until well combined, but still chunky.
- Enjoy with fresh bread, pitas, and raw veggies!
