Best Vegetarian Dips, Sauces, and Dressings
Julie Green and Keen
7/14/2015
13
I don’t know anyone who doesn’t like dips and sauces. I am a firm believer that anything smothered in dip or sauces is 10x better than it otherwise.
I went to a BBQ two weekends ago for the fourth and made the best taco dip. It was the hit of the party and no one believed me when I told them it was vegetarian!
There was quite the variety of dips and surprisingly most of the dips were meat-less. It made my BBQ a little easier. I wanted to share with you my favorite vegetarian dip recipes that are not hummus. :D
• 1, 14 oz. can vegan refried beans
• 1, 12-16 oz. container of vegan sour cream
• 1 packet of taco seasoning mix
• 1 cup black olives, chopped
• 2 cups tomatoes, chopped
• 1 ½ cup lettuce
• 1 avocado, chopped
• ½ cup green onion, chopped
Instructions-
• Spread the refried beans of the bottom of a 9x7 inch tray. Mix the sour cream and taco seasoning together, then gently spread it on top of the beans. Top with olives, tomatoes, avocado, lettuce, and green onion.
• Chill for an hour and enjoy!
• 2 medium sweet potatoes
• 2 tbsp. white miso paste
• 1 tbsp. lime juice
• 1 tsp. grated fresh ginger
• ½ tsp. grated lime zest, more to garnish if desired
Instructions-
• Pierce sweet potatoes with a four and microwave for 7-10 minutes until soft. Let potatoes cool and coarsely chop leaving the skins on.
• Place chopped potatoes in a food processer and add the miso paste, lime juice, ginger, and lime zest with 2 tbsp. water and pulse until smooth. Season with salt and pepper.
• Garnish with lime zest if desired and enjoy!
• 1, 12 oz. package of light silken tofu
• 2 tbsp. reduced fat mayonnaise
• 1 tbsp. Dijon mustard
• 1 tbsp. lemon juice
• 2 garlic cloves, minced
• ½ tsp. onion powder
• 1, 15.5 oz. can artichoke quarters in water, drained, rinsed, and chopped
• 1 cup frozen chopped spinach, thawed and squeezed dry
• ½ cup grated parmesan cheese
• Dusting of paprika
Instructions-
• Preheat the oven to 400 degrees F. Puree tofu, mayonnaise, mustard, lemon juice, garlic, and onion powder in blender until smooth and then transfer to bowl.
• Stir artichokes, spinach, and parmesan cheese into tofu mixture. Bake for 20 minutes, dust with paprika and enjoy!
I love dips, they make a meal or appetizer even better.
Go Green and Stay Keen,
Julie
I went to a BBQ two weekends ago for the fourth and made the best taco dip. It was the hit of the party and no one believed me when I told them it was vegetarian!
There was quite the variety of dips and surprisingly most of the dips were meat-less. It made my BBQ a little easier. I wanted to share with you my favorite vegetarian dip recipes that are not hummus. :D
Vegan Taco Dip
Ingredients-• 1, 14 oz. can vegan refried beans
• 1, 12-16 oz. container of vegan sour cream
• 1 packet of taco seasoning mix
• 1 cup black olives, chopped
• 2 cups tomatoes, chopped
• 1 ½ cup lettuce
• 1 avocado, chopped
• ½ cup green onion, chopped
Instructions-
• Spread the refried beans of the bottom of a 9x7 inch tray. Mix the sour cream and taco seasoning together, then gently spread it on top of the beans. Top with olives, tomatoes, avocado, lettuce, and green onion.
• Chill for an hour and enjoy!
Miso-Lime Sweet Potato Dip
Ingredients-• 2 medium sweet potatoes
• 2 tbsp. white miso paste
• 1 tbsp. lime juice
• 1 tsp. grated fresh ginger
• ½ tsp. grated lime zest, more to garnish if desired
Instructions-
• Pierce sweet potatoes with a four and microwave for 7-10 minutes until soft. Let potatoes cool and coarsely chop leaving the skins on.
• Place chopped potatoes in a food processer and add the miso paste, lime juice, ginger, and lime zest with 2 tbsp. water and pulse until smooth. Season with salt and pepper.
• Garnish with lime zest if desired and enjoy!
Hot Artichoke Dip
Ingredients-• 1, 12 oz. package of light silken tofu
• 2 tbsp. reduced fat mayonnaise
• 1 tbsp. Dijon mustard
• 1 tbsp. lemon juice
• 2 garlic cloves, minced
• ½ tsp. onion powder
• 1, 15.5 oz. can artichoke quarters in water, drained, rinsed, and chopped
• 1 cup frozen chopped spinach, thawed and squeezed dry
• ½ cup grated parmesan cheese
• Dusting of paprika
Instructions-
• Preheat the oven to 400 degrees F. Puree tofu, mayonnaise, mustard, lemon juice, garlic, and onion powder in blender until smooth and then transfer to bowl.
• Stir artichokes, spinach, and parmesan cheese into tofu mixture. Bake for 20 minutes, dust with paprika and enjoy!
I love dips, they make a meal or appetizer even better.
What is your favorite vegetarian dip?
Vegetarian dips, sauces, dressings. |
Go Green and Stay Keen,
Julie