3 Easy & Delicious Vegan Dips

September 7, 2017
vegan dips

Whether you’re planning a movie night, a house party or just feel like treating yourself with something tasty, these 3 easy vegan dips will be the kings of your snack board. They’re seriously delicious, healthy and goes together with about anything! Eat them with fresh vegetables, chips, crackers or use them as spreads on toasts, in sandwiches or wraps.

Do you feel Autumn approaching as well? Nature slowly prepares for the sleep. Daylight gets shorter and evenings slowly become longer. Some people don’t enjoy it as much, but I find it cozy and heart-warming in a way.

Just imagine the grand opening of the season of movie nights, plenty of cat cuddling, cups of warm tea and candle light. Oh, my! And, yes – those long movie nights ask for a legit vegan snack board. So let me tell you more about these 3 vegan dips.

I guarantee that you’ll love all of them. The base for the first dip is an eggplant. Now, stay with me here. I know that a lot of people hate the eggplant, I used to be in the same club! When cooked the wrong way, eggplant can be tasteless, slimy and even bitter. But trust me, when roasted in the oven with lots of spices and herbs – the eggplant can make the most delicious vegan dip.

Next comes the black olive dip which is super fast to make as it doesn’t require any cooking or baking beforehand. This one if for all the olive lovers (and I’m sure there are a lot of you out there!) and stands out with a tangy flavor.

Lastly, comes the avocado dip. It’s an easier and quicker version of guacamole. Just like the olive dip, this one too doesn’t require any pre-cooking so it’s quick to make. But remember – ripe avocados are a must for this dip! Otherwise, the texture will be a real disaster.

Enough talking. Let’s move on to the recipes. 🙂

vegan dips

vegan dips

vegan dips

vegan dips

3 Easy & Delicious Vegan Dips

Roasted Eggplant Dip

Ingredients:

  • 2 medium size eggplants
  • 2 cloves of garlic
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tsp sweet paprika powder
  • ¼ tsp sea or Himalayan salt (+ extra for roasting the eggplants)
  • ¼ tsp black pepper (+ extra for roasting the eggplants)
  • regular olive oil (suitable for baking) for roasting the eggplants

Directions:

  1. Preheat the oven to 180 C (350 F). Wash the eggplants and remove the leafy ends. With the skin on, cut the eggplant into 1 cm (0.4 inches) round slices. Arrange them on a baking paper, lightly grease with olive oil, sprinkle with salt and pepper. Put into the oven and bake for 30 minutes until soft (keep an eye on them!).
  2. Cool the eggplant slices and remove the dark skin – if the eggplants have been roasted evenly, the skin will come off easily. It’s ok if some pieces of the skin stay on. It doesn’t have to be perfect.
  3. Put the eggplant into a blender (hand blender will work fine too). Add roughly chopped garlic cloves, extra virgin olive oil, lemon juice, sweet paprika powder, salt, and pepper. Blend until creamy. Adjust the spices if needed.


Black Olive Dip

Ingredients:

  • 1 cup canned black olives (drained and pits removed)
  • 1 tbsp canned capers
  • 2 cloves of garlic
  • 2 tbsp extra virgin olive oil
  • 2 tbsp finely chopped fresh parsley (or 1 tbsp dried)
  • 1 tbsp lemon juice
  • ¼ tsp black pepper

Directions:

Put all ingredients into a blender (hand blender will work fine too) and blend until smooth.

Avocado Dip

Ingredients:

  • 2 ripe middle size avocado
  • 2 tbsp lime juice
  • ½ tsp black pepper
  • ¼ tsp sea or Himalayan salt
  • a pinch of chili flakes (optional)

Directions:

Put all ingredients into a blender (hand blender will work fine too) and blend until smooth. For extra spiciness, serve topped with chili flakes.

P.S. Are you looking for a “cheesy” vegan dip? Try this deliciousness!

12 Vegan Substitutes

vegan dips

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