These 3 easy vegan dip recipes are perfect for parties or snacking! Featuring a Curry Lentil Dip, creamy plant-based Queso, and a Smoky Artichoke Dip full of bold flavor and simple ingredients. Whether you’re looking for a healthy game day dip or a plant based snack, these dairy-free dips are guaranteed to satisfy!
First, up is the Curry Lentil Dip. This is a simple, yet irresistible, vegan dip loaded with fiber, plant-based protein and packed with Indian flavors. It is perfect when paired with warm vegan naan bread, toasted pita bread, or raw vegetables!
Curry Lentil Dip
Ingredients
- 2 cups water
- 2 garlic cloves, minced or grated
- 1 cup red lentils
- 2/3 cup tomato paste, no salt added
- 3/4 cup medium firm tofu, chopped
- 1 teaspoon curry powder
- 1/2 teaspoon garam masala seasoning
- 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, add the tofu, curry powder, garam masala spice, salt, pepper, and 1/3 of the cooked lentils. Blend until mostly smooth.
- Transfer the creamy lentil mixture to a bowl, add the remaining lentils and mix to combine. (For a very smooth dip, blend all the lentils in the food processor).
Check out the video below to see how to make this Curry Dip!
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. Oh, and don’t feel bad about eating it all because this dip is made with whole plant foods and no oil, so it is very low 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 plain unsweetened dairy-free milk
- 1 Tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 1/2 cup chopped tomato
- 1/2 cup chopped bell pepper
Directions
- Add the chopped potatoes and carrots to a steam pot or medium saucepan with a steam basket and 1 to 2-inches of water at the bottom. Steam the potatoes and carrots for 10 minutes, or until soft.
- Transfer the softened veggies to a 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 delicious and 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 northern white or cannellini beans (one 15 oz. can)
- 1/4 cup raw unsalted cashews, soaked for 1+ hours, or boiled for 5 minutes
- 1/4 cup hemp seeds
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon coriander
- salt and pepper to taste
- 1 Tablespoon maple syrup
- 1 Tablespoon apple cider vinegar
- 2 cups chopped artichoke hearts (frozen and thawed; canned may contain oil)
- 12 oz frozen spinach, thawed
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!
