Five Fantastic Recipes for Vegan Dips
The sky is the limit when it comes to possibilities for vegan dips. The best part about them is you can enjoy them with all kinds of bread and veggies. In addition, they’re quite easy to make and you can easily incorporate them into any of your summer meals.
Today’s article is a compilation of five different recipes using all possible ingredients, flavors, and textures you can think of. All of them are easy to make so get started and discover the versatility of this kind of dish.
These sauces have a thick consistency and you can dip all sorts of foods in them. Most people serve them as an appetizer, but they’re a bit different from other dips and spreads.
Guacamole might just be the best-known example of a vegan dip. You’re most likely familiar with this avocado, onion, and tomato-based sauce often served with nachos. However, there are many others and you can make them with vegetables, legumes, and even nuts.
As you can see, it’s quite easy to come up with a vegan dip. In fact, you can find recipes from all over the world online. As you’re about to see, the sky is the limit when it comes to combinations of ingredients and condiments!
Today, we’ll tell you how to make a few of them and also give you ideas on how to serve them.
This spread is a traditional spread from the Middle East. The smoky flavor of roasted peppers contrasts with the sweetness of pomegranate and molasses. It’s a perfect combination to begin learning the art of vegan dips.
You’ll need the following to make about 12 servings:
- Fresh parsley
- 2 cloves of garlic
- 2 c. of peeled walnuts
- A tsp of salt
- 3 jars of roasted peppers (about two pounds)
- 2 tbsp pomegranate molasses and 2 tbsp of lemon juice
- 1/4 tsp of red paprika and a little more for garnish
To begin, open the jars of peppers and drain all the liquid. Then, place it in a blender or food processor and add the peeled garlic cloves, walnuts, molasses, lemon juice, salt, and paprika.
Blend it all for 30 seconds to one minute — just enough to get a creamy consistency. Then, pour into one or two smaller bowls and let it stand for about two hours at room temperature. Now, garnish with the chopped parsley and sprinkle a little more red pepper on it.
Serve it with pita bread cut into strips to enjoy it traditionally. This dip is also perfect for assembling canapés, fill tartlets, and making sandwiches.
If you prefer, roast the peppers at home in the oven until they’re soft. You’ll need about six large red peppers for this dip. In addition, you can make pomegranate molasses if you can’t find it at a store. You can also substitute it with another type of molasses or honey.
Enjoy your vegan dips with this Moroccan Bread: A Step-by-Step Recipe
2. Spicy peanut butter dip
This dip has a fairly thick consistency due to the peanuts and it’s a great spread.
You’ll need the following ingredients to fill a jar of about 14 fluid ounces:
- 1 red chili pepper
- 2 cloves of garlic
- 1/2 tsp of salt
- 7 fluid ounces of coconut milk
- 6 ounces of peanut butter
- The juice of one lime (approximately 1.3 fluid ounces)
Start by peeling the garlic cloves and removing the stem of the chili pepper. Then, pour all the ingredients into a blender jar or some other tall container. Whisk it all vigorously until you get a smooth mixture.
This dip’s outstanding flavor enhances when you allow it to stand for a full day. The best pairings are neutral foods such as white bread rolls, oven-roasted vegetables, grilled tofu, and chicken skewers.
3. Vegan dips: Caramelized onion dip
This recipe is common in the USA and its ingredients are easy to find in any supermarket or neighborhood store. You’ll need the following ingredients to make it:
- 1/4 tsp salt
- 2 tsp of soy sauce
- 6 onions cut into julienne strips
- 1/2 glass of white wine (optional)
- 16 ounces of vegan cream cheese
- 1/4 tsp of black pepper
- 2 tbsp of extra virgin olive oil
- 2 tbsp brown, coconut, or panela sugar
- Two c. of vegan sour cream
Firstly, place a pan with oil on the fire and then add the onion (peeled and cut into julienne strips), sugar, salt, and wine to it. Then, cook it all over high heat until the wine evaporates, stirring frequently. Now, cover and leave it for 15 minutes more to caramelize the onion.
Next, add the vegan cream cheese and stir it while it melts to completely blend it with the onion mixture. Add the vegan sour cream, soy sauce, and pepper. Stir well to integrate it all and then let it stand for three to five minutes to allow it to thicken.
Serve it immediately or while it’s still warm. The best way to enjoy it is on toast, thin biscotti, or any kind of cracker.
4. White bean hummus
This is a version of the traditional hummus made with chickpeas. The thyme and basil will add freshness to your summer dinners.
You’ll need the following ingredients and quantities to make two bowls:
- Black pepper
- 2 tbsp of tahini
- 1/2 tsp of salt
- 1 tbsp of lemon juice
- 1/2 tsp of mustard
- 1 clove of garlic (minced or sliced)
- 2 c. of cooked white beans (canned or homemade)
- 2 tsp of thyme leaves and 2 tbsp of finely chopped basil
Add all the ingredients, except the fresh herbs, to a blender or food processor. Then, blend it into a smooth paste. You can add a little water if you prefer a less dense dip.
The final step is to add the fresh leaves and integrate them with the rest of the mix. Serve it with the veggie strips of your choice — such as peppers, carrots, cucumbers, celery…
In addition, you can use it as a filling for fresh mini peppers, endives, halved tomatoes, or puff pastry tartlets.
5. Spinach and artichoke vegan dips
This is one of the best-known and tasty vegan dips. The combination of spinach and artichokes is quite pleasant and you’ll love the smooth creamy texture.
You’ll need the following ingredients:
- Black pepper
- 1 or 2 cloves of garlic
- 3 tbsp of lemon juice
- 3/4 c. of raw cashew nuts
- 3/4 tsp of salt
- 1/2 tsp of mustard
- 2 c. fresh spinach leaves
- 3/4 c. of any unsweetened vegetable milk
- 2 c. canned or frozen artichoke hearts
Before starting, preheat the oven to 350 degrees Fahrenheit. Meanwhile, add the cashews, vegetable milk, lemon juice, garlic, salt, mustard, and pepper to taste in a food processor or blender. Blend all ingredients until smooth.
Then, add the spinach and artichokes and blend it all again. Only for a little bit so that the dip is chunky.
Now, pour the contents into an ovenproof dish and heat it for 15 minutes. Then, remove it from the heat and temper it for about five minutes. It’s now ready to serve with some vegetables cooked al dente or some thin bread toast.
Vegan dips are great and surprising
Any meal with guests, be it formal or informal can benefit from a few of the vegan dips presented in this article. It’s a fun and original appetizer.
Any of them is perfect for dipping raw vegetables, bread, or chips. You can use them in many other ways and spread them on toast, sandwiches, stuff vegetables, or even as a side dish.
Most of them are easy to make and you can even make them ahead of time. They’re also a way to increase your intake of vegetables in your daily diet. So, take advantage of all of their nutrients to benefits from their nutritional properties.It might interest you...