CREAMY
DILLY DIP
Makes 1 cup
Ingredients:
1/4 cup water
4 sprigs of dill
1/2 cup mayonnaise
1/2 tsp salt
1/4 cup olive oil
Mince dill,
mix all ingredients and serve in a deep bowl with carrot sticks, broccoli,
cauliflower and cucumber sticks.
HUMMUS
Makes
about 2 1/2 cups
Serve this
hummus recipe with pitas cut into 1/4s or 1/6ths slightly toasted
in the oven or with carrot , celery or cucumber sticks. It is also
delicious on a sandwich or in a wrap.
Ingredients:
2 cups of chickpeas (cooked and drained))
1/4 cup water
1/3 cup lemon juice
2 small or1 very large clove of garlic
4 Tbsp. tahini butter
1 t salt
Mix all ingredients
in a blender or food processor until smooth.
Hint For an
easy and wonderful appetizer or snack, serve with your favorite corn
chips. High in protein and calcium!
VEGAN
BEAN BURRITO DIP
Serves 8
A super dip with a southwestern flair, great with corn chips.
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2/3 cup frozen corn
2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
2 tablespoons yellow cornmeal
1 1/2 tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup salsa 1 large avocado, sliced and cubed
Heat olive oil
in a medium skillet over medium heat. Stir in onion, garlic, corn
and bell pepper; cook until tender. Stir in mashed beans. Add the
cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa.
Cover, and cook 5 minutes. Top with avocado and serve with your favorite
corn chips.
GUACAMOLE
DIP
Makes
one party platter
The creamy texture and wonderful flavour make this
a favorite at any party, a great vegan dip!
Ingredients:
1 small white onion
1 clove garlic, minced
4 avocados
1/2 lime
1/2 teaspoon salt, or to taste
1/4 Cup fresh cilantro, minced
Garlic or plain naan bread, cut into wedges or corn chips
Preheat oven to 350° and bake the naan wedges for 10 minutes or
so.
In a small mixing bowl combine the onion, garlic, and avocado flesh.
Squeeze the lime juice into the bowl, by hand. Add the salt and cilantro.
Stir everything together, but don't overdo it.
Serve in a bowl with a big pile of corn chips or the naan wedges on
the side, sprinkle a bit of the cilantro on top and enjoy!
BUTTERCUP
HUMMUS
This
is an eye catching dip that is rich and creamy, add your favorite
crackers
or chips for a great appetizer
Makes
about 2 cups
Ingredients:
15 ounces
buttercup squash, cooked( can substitute with red curry, hubbard or
delicata)
2 Tbsp tahini*
1 1/2 Tbsp lemon juice
1/2 tsp ground cumin
1 tsp olive oil
3/4 teaspoon salt
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
Put 2 inches of water in a the bottom of the steamer saucepan and
put on high heat. Quarter the squash and place in the top of the steamer,
cover and cook for 15 minutes or until tender. Set aside to cool until
it is comfortable enough to handle. Using a large spoon, remove the
squash from the skin and put the squash meat in the blender or food
processor. Place tahini, lemon juice, cumin, olive oil, salt, buttercup
squash, and garlic in a food processor or blender, and process until
smooth. Add parsley and mix by hand until blended. Spoon hummus into
a serving bowl garnish with a bit of left over chopped parsley, if
desired. Serve with your favorite crackers, chips or pita wedges.
* Tahini is
a thick paste made of ground sesame seeds that can be purchased already
prepared from many supermarkets and health food stores.
ROASTED
GARLIC MAYONNAISE DIP
This dip is great for french fries or as a spread on
veggie burgers or sandwiches
Makes 2 cups
Ingredients:
2 cups mayonnaise
1 whole garlic bulb
1/2 tsp olive oil
1/2 tsp rosemary
1/4 tsp salt
Preheat oven to 325° . Cut the top of the garlic bulb a little
to expose the flesh. Place it on a piece of tin foil and drizzle with
olive oil, rosemary and salt. Wrap the tin foil around the garlic
to form a package. Roast in the oven for 30 minutes. Squeeze the garlic
flesh out of the skins and mash in a bowl with a fork until it is
a smooth paste. Whisk in the mayonnaise until blended.
EASY
VEGAN SOUR CREAM
Makes about 1 cup
Ingredients:
10
oz (1 cup) silken tofu
1 1/2 Tbsp vegetable oil
2 Tbsp lemon juice
1/4 tsp salt
In
a blender mix all the ingredients until smooth and creamy. Stores
well i n the fridge for several days. For a delicious dip add onion
powder, chives and dill..
TANGY
THAI PEANUT DIP
Serves 6
Ingredients:
1
cup peanut butter, chunky
1/4
cup warm water
3 Tbsp
tamari
3 Tbsp
rice vinegar
2 tsp
honey
3 green
onions, chopped
1 tsp
fresh ginger, chopped
2 Tbsp
fresh cilantro leaves, chopped
1 tsp
jalapeno chili pepper (optional)
Combine
all the ingredients in a blender and blend until smooth. Pour into
a small serving bowl and garnish with a sprinkle of finely chopped
cilantro if you wish. Serve with chopped veggies such as yellow and
red peppers, cauliflower, broccoli and many others.
GARLIC TOFU DIP
This creamy vegan dip is delicious
served with toasted pita wedges.
Serves 4
Ingredients:
1
pkg. silken tofu, drained
1/3 cup mellow white miso
2 cloves garlic, crushed
1-2 Tbsp. chopped onion
2 Tbsp. brown rice vinegar
2 Tbsp. sugar
1 tsp. sesame oil
1/4 tsp cayenne pepper
In a mixing bowl mash the tofu. Add the other ingredients and mix
well.
Serve with your favorite veggies for dipping or toasted wedges of
pita bread are scrumptious too!
