Best Vegetarian Dips, Sauces, and Dressings

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

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