5 really fun VEGAN dips to try with our fresh range of chips! - Baked Chips, Baked Potato Chips, Multigrain Chips, Baked Pita Chips, Tortilla Chips & Classic Rusk
5 really fun VEGAN dips to try with our fresh range of chips!
Hear the word ‘Vegan’ a bit too much lately? It definitely is the newest, most widely accepted food trend today. But what exactly is Vegan? Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.
Vegan diets not only refrain from animal cruelty but also have various health benefits like improving cardiovascular health. Eating nuts and whole grains, while eliminating diary products and meat, will reduce the risk of a heart disease and diabetes. It is a great lifestyle change and works wonders for our health as well as the environment.
However, switching to a Vegan diet is not that easy and sticking to it can be quite challenging sometimes. To help make the transition easier for you, we have here 6 really amazing VEGAN dip recipes for you to try.
Garlic Herb Dip
This homemade dip is extremely quick to make and tastes like the real deal. It is a great option to start your Vegan diet with.
Ingredients
100 gm cashew nuts
1 clove garlic, grated
1 tbsp vinegar
1 tbsp lemon juice
½ tsp agave syrup
¼ teaspoon mustard
2 tbsp parsley, chopped
Salt & Pepper (seasoning)
Instructions
Soak cashews overnight in cold water. Drain cashews and add to a food processor and blend until smooth along with all other ingredients except chopped parsley. Add water to get desired consistency. Stir in the chopped parsley. Add seasoning as required. Serve with Baked Chips or Baked Potato Chips.
Silken Tofu and Sundried Tomato Dip
Tofu & Tomatoes in a dip? Who knew this would be such a mind blowing combination!
Ingredients
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup extra firm silken tofu
¼ cup firmly packed sun-dried tomatoes
Juice of ½ lemon
¼ cup fresh parsley leaves
1 tbsp fresh dill leaves
½ tsp ground cumin
¼ tsp dried thyme
Salt & Pepper
Instructions
Heat oil in a pan. Sauté the onion until translucent. Add the garlic and continue to sauté. Combine all other ingredients into the onion mixture except salt and pepper. Process until smooth and add water for desired consistency. Season with salt and pepper. Serve cold with DIP Multigrain Chips!
Thai Curry Hummus Recipe
The perfect sweet and spicy combination with our all time favourite hummus.
Ingredients
1 ½ cups cooked chickpeas
3 cloves minced garlic
2 tbsp tahini
3 tbsp lime juice
1-2 tbsp Thai red curry paste
¼ cup + 1 tbsp full fat coconut milk
1 tbsp olive oil
Water
Salt & Pepper
Instructions
Place the chickpeas, garlic, tahini, lime juice, curry paste, coconut milk and olive oil in a food process and process till smooth. If the paste is too thick add water till you reach desired consistency. Add more curry paste if required. Season with salt & pepper. Serve with DIP Baked Pita Chips.
Vegan Nachos Cheese
Cheese is one of the most difficult things to leave once you switch over to a Vegan diet. But with this delicious Vegan Cheese dip you need not worry!
Ingredients
500 gm potatoes, peeled and cut into bite sized chunks
175 gm carrots, peeled and diced
6 tbsp cooking water
75 gm nutritional yeast flakes
2-3 cloves garlic
5 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp mustard
1 tbsp white miso
1 tbsp tobasco sauce
¼ tsp sea salt
Instructions
Bring a medium pan of water to boil. Add the carrots and potatoes to the boiling water for and let boil for 15 minutes until the vegetables are soft. Strain the veggies and add to blender along with the rest of the ingredients. Whip till the paste is thick. Serve immediately with DIP Tortilla Chips.
Carrot Miso Butter
This beautiful orange coloured dip has the sweetness of pureed carrot but the savoury, salty richness of miso paste.
Ingredients
2 cups carrots, chopped in big pieces
2 tbsp mellow white miso
1 tbsp maple syrup
2 tbsp melted coconut oil
Instructions
Place the carrots in a pot of hot, salted water. Simmer for 10-15 minutes, or until the carrots are soft. Drain the carrots, reserving about half cup of the water. Then, place all ingredients in a food processor and process till smooth. Add water to get a light, spreadable texture. Store the butter in an airtight container in the fridge. Serve over crusty bread or eat with DIP Classic Rusk.
Follow our BLOG for many more such recipes! Write to us at contact@dipfoods.com telling us how these recipes turned out for you…
Hear the word ‘Vegan’ a bit too much lately? It definitely is the newest, most widely accepted food trend today. But what exactly is Vegan? Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.
Vegan diets not only refrain from animal cruelty but also have various health benefits like improving cardiovascular health. Eating nuts and whole grains, while eliminating diary products and meat, will reduce the risk of a heart disease and diabetes. It is a great lifestyle change and works wonders for our health as well as the environment.
However, switching to a Vegan diet is not that easy and sticking to it can be quite challenging sometimes. To help make the transition easier for you, we have here 6 really amazing VEGAN dip recipes for you to try.
Garlic Herb Dip
This homemade dip is extremely quick to make and tastes like the real deal. It is a great option to start your Vegan diet with.
Ingredients
100 gm cashew nuts
1 clove garlic, grated
1 tbsp vinegar
1 tbsp lemon juice
½ tsp agave syrup
¼ teaspoon mustard
2 tbsp parsley, chopped
Salt & Pepper (seasoning)
Instructions
Soak cashews overnight in cold water. Drain cashews and add to a food processor and blend until smooth along with all other ingredients except chopped parsley. Add water to get desired consistency. Stir in the chopped parsley. Add seasoning as required. Serve with Baked Chips or Baked Potato Chips.
Silken Tofu and Sundried Tomato Dip
Tofu & Tomatoes in a dip? Who knew this would be such a mind blowing combination!
Ingredients
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup extra firm silken tofu
¼ cup firmly packed sun-dried tomatoes
Juice of ½ lemon
¼ cup fresh parsley leaves
1 tbsp fresh dill leaves
½ tsp ground cumin
¼ tsp dried thyme
Salt & Pepper
Instructions
Heat oil in a pan. Sauté the onion until translucent. Add the garlic and continue to sauté. Combine all other ingredients into the onion mixture except salt and pepper. Process until smooth and add water for desired consistency. Season with salt and pepper. Serve cold with DIP Multigrain Chips!
Thai Curry Hummus Recipe
The perfect sweet and spicy combination with our all time favourite hummus.
Ingredients
1 ½ cups cooked chickpeas
3 cloves minced garlic
2 tbsp tahini
3 tbsp lime juice
1-2 tbsp Thai red curry paste
¼ cup + 1 tbsp full fat coconut milk
1 tbsp olive oil
Water
Salt & Pepper
Instructions
Place the chickpeas, garlic, tahini, lime juice, curry paste, coconut milk and olive oil in a food process and process till smooth. If the paste is too thick add water till you reach desired consistency. Add more curry paste if required. Season with salt & pepper. Serve with DIP Baked Pita Chips.
Vegan Nachos Cheese
Cheese is one of the most difficult things to leave once you switch over to a Vegan diet. But with this delicious Vegan Cheese dip you need not worry!
Ingredients
500 gm potatoes, peeled and cut into bite sized chunks
175 gm carrots, peeled and diced
6 tbsp cooking water
75 gm nutritional yeast flakes
2-3 cloves garlic
5 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp mustard
1 tbsp white miso
1 tbsp tobasco sauce
¼ tsp sea salt
Instructions
Bring a medium pan of water to boil. Add the carrots and potatoes to the boiling water for and let boil for 15 minutes until the vegetables are soft. Strain the veggies and add to blender along with the rest of the ingredients. Whip till the paste is thick. Serve immediately with DIP Tortilla Chips.
Carrot Miso Butter
This beautiful orange coloured dip has the sweetness of pureed carrot but the savoury, salty richness of miso paste.
Ingredients
2 cups carrots, chopped in big pieces
2 tbsp mellow white miso
1 tbsp maple syrup
2 tbsp melted coconut oil
Instructions
Place the carrots in a pot of hot, salted water. Simmer for 10-15 minutes, or until the carrots are soft. Drain the carrots, reserving about half cup of the water. Then, place all ingredients in a food processor and process till smooth. Add water to get a light, spreadable texture. Store the butter in an airtight container in the fridge. Serve over crusty bread or eat with DIP Classic Rusk.
Follow our BLOG for many more such recipes! Write to us at contact@dipfoods.com telling us how these recipes turned out for you…
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