Vegetable dip recipes
What we need are some really tasty vegetable dip recipes. These should be like the ones you can get in the dairy section, tasting like they are full of cream and fat and salt, but aren't! Well, here are three with which to start your flavor trip:
The first of the vegetable dip recipes for you to savor is usually made with spinach. However, a slight variation on the theme allows us to use canned mustard greens and you get a whole new treat!
Mustard Greens Dip
Open a 15 oz. can of mustard greens and squeeze out as much liquid as you can. In a blender, put the greens, 1/2 grated onion, and ½ pound soft tofu, 3 T almond oil, 3 T lemon juice, 1/4 t salt and pepper to taste. Blend until smooth and chill.
Going a bit further with our taste sensation menu among vegetable dip recipes, is one using black beans. The strong taste of black beans is offset by the horseradish and spices. Try it before you serve it to others, but it will get your taste buds working!
Horsy Black Bean Dip
Ingredients:
2 c canned black beans, drained
½ c tomato juice
1 T vegetable oil
¼ chives, finely chopped
1 t dill
1 t ground cumin
¼ c cilantro, chopped
1 t fresh grated horseradish
3 T fresh lime juice
salt and pepper to taste
Directions:
Mix first 7 ingredients in a food processor -- except horseradish, lime juice, salt and pepper. Puree about 20 seconds. Add horseradish, lime juice, salt and pepper and pulse. Taste the result and add more quantities of the last 4 ingredients as needed. It tastes best warmed before being served.
And the third of our vegetable dip recipes is a favorite standby for even the strictest vegan:
Chick Pea Dip (Hummus)
Chick Pea Dip Ingredients:
2 c canned chick peas, rinsed
3 cloves garlic, minced
3 T lemon juice
¼ c water
3 T tahini (sesame paste)
½ t cumin
½ t paprika
1 T parsley, minced
1 lemon, sliced
olive oil
Directions:
Place the chick peas in the food processor along with the garlic, lemon juice, and water. Process for about a minute, until smooth. If too thick, add more water. Stir in the tahini and spices, taste, and add more spices to taste. Spread the hummus into a shallow bowl, drizzle with olive oil, and garnish with lemon slices and minced parsley. Chill.
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