Everyone likes dip. Dip for chips, dip for veggies, dip for wings or grilled tofu or chicken, and dip for breads (think pita, naan, baguette slices, sourdough cubes…).

Dairy-free dips are easy, and they can taste as good as (or better than) the dairy ones. Here are a few of our favorites. Enjoy!

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Ranch Dip
Green * Makes about 2 cups

1/2 box Morinu firm silken tofu
3 heaping Tablespoons Vegenaise or Nayonnaise
1 large garlic clove
1 Tablespoon dried parsley (or 2 Tablespoons fresh)
1 teaspoon Dijon mustard
a few shakes of salt-free veggie seasoning (try Trader Joe’s 21 Seasoning Salute or Spike)
1 teaspoon apple cider vinegar
salt and pepper to taste

Blend in food processor then add in enough soy or rice milk to thin to desired consistency.

Honey Mustard Dip
Yellow * Makes about 2 cups

1/2 box Morinu firm silken tofu
2 to 3 Tablespoons of honey mustard dressing (I use Kozlowski Farms, no sugar)
1 6-inch length of celery, cut into chunks
freshly ground pepper to taste

Blend in processor until smooth and then add a little soy or rice milk to thin to desired consistency. Add a touch more honey if you like it sweeter.

Artichoke Hummus
Green * Makes about 2 cups

1 14-ounce can artichoke hearts
1 cup chick peas, drained and rinsed
1/3 cup tahini
1/2 cup parsley
1 clove garlic, coarsely chopped
2 teaspoons lemon juice

Cut artichoke hearts into pieces. Combine all ingredients in bowl of food processor and pulse to blend to desired consistency.

Peanut Sauce
Yellow * Makes about 2 cups

2 cups soy milk
1/2 cup sweetened coconut
1 teaspoon crushed red chile flakes
1/2 teaspoon caraway
1/2 teaspoon ginger
1/2 teaspoon coriander
2 anchovies (option)
4 cloves garlic, crushed
1/4 teaspoon salt
4 Tablespoons peanut butter
1-2 tablespoons lemon or lime juice

Blend all ingredients together.

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This entry was posted on Thursday, February 4th, 2010 at 3:50 am and is filed under Dairy, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.