Easy Vegan Dips ~ Shallot & Banana Pepper Relish

Hummus.

Salsa.

Pesto.

Spinach & artichoke.

Romesco.

Tapenade.

Vegan queso.

What do these yummy dishes all have in common? They are delicious vegan dips!

I don’t know about you guys, but I am always looking for different things to dip-ify. My favorite is salsa, followed up with hummus but I can totally get down with a nice tapenade if the olive selection is appealing enough. But any one of these vegan dips can get boring after a while and I find it’s nice to switch things up once in a while, so when my father-in-law brought A LOT of white plums back from a trip to the Romanian countryside, it was the perfect time to improvise.

White plums are not just for sweet vegan dishes

To be fair, white plums are not all that delicious on their own. The texture is very similar to the plums you can find in most supermarkets around the world, but the taste is so mild that it’s almost nonexistent. If you give them a day or two after they’re perfectly ripe, they are much sweeter and perfect for this vegan relish I created. Well…maybe someone else created and I just made it up in my head. Either way, this one is mine and I’m claiming it.

Quick & easy vegan dips don’t have to be complicated. Just add chips!

The ingredient list on this vegan dip is super simple. All you need is: banana pepper, shallot, white plums, fresh lemon juice and rice vinegar. The only seasoning I added was salt, black pepper & garlic granules.

Nothing else.

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Start with the shallots, because you want to give him a little bit of pickling so they don’t overpower the other ingredients. Dice the shallots and add them straight to a bowl, along with salt, pepper, lemon juice and vinegar. Give it a little stir and let it sit while you chop the banana peppers and plums.

I used jarred banana peppers because that’s what I had on hand, and truthfully I don’t think I’ve seen any fresh banana peppers since moving to Romania. Add the banana peppers to the bowl and give a good stir before moving on to the plums.

For the white plums, you can peel the skin off but I kept them on because, you know, fiber. Give them an even dice and add to the bowl. Give everything a quick stir and refrigerate. I let them sit in the fridge for a few days so the flavors could get together and have a little party, but you can dig right in if you want.

And now you have another easy vegan dip added to your repertoire.

And what’s even better? It is SUPER calorie/figure friendly!

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I know what you’re thinking. What the hell do I do with this weird vegan relish?

I’m glad you asked.

Shallot, banana pepper & white plum relish with tortilla chips

You can use this dip in a number of ways

*Mix it with your favorite brand of vegan tuna and make a sandwich

*Grab tortilla chips and nosh away

*Pita chips or pita bread, naan, rustic bread etc…

*Add a few tablespoons to your favorite vegan yogurt or sour cream and make a creamy dip

*Add it on top of your favorite vegan hot dog or sausage, Chicago style

If you’re feeling really hungry, grab a spoon and let go, but I recommend a healthy dose of carbs to go with it.

Squash & Spinach Vegan Queso Dip

I love a good dip. Maybe it’s because I love chips and vegan dips are the perfect way to enjoy them, or maybe it’s just because I love the act of dipping things into vats of creamy goodness.

Who knows?

Well I was really in the mood for a vegan spinach & artichoke dip but thanks to ‘world events’ a few weeks had gone by without any artichokes–fresh or jarred–so I was forced to improvise. And since I’ve been on a kick making vegan squash and vegan pumpkin recipes, you can imagine that I had quite a bit to use time and time again and I was like, “Well, squash can be made cheesy, right?”

The answer, folks, is yeah. It can.

As you can probably tell by the photo there is a lot of squash in this recipe, because it’s part of the dip as well as the queso, if that makes sense?

Ingredients:
Butternut Squash
Garlic
Spinach (frozen works well here)
Red bell pepper
Shallot
Nutritional yeast
Vegan cheese (for topping)
Tapioca starch
Olive oil
Almond milk (I used Alpro Almond, No Sugars)

Start with the shallots & bell peppers, giving them a quick saute, but do it in a pan big enough to hold the squash because this is a one pot vegan dip! When shallots & peppers are close to done, add the garlic and cook for a minute or two.

Then add the frozen spinach and break it up if you didn’t thaw it in cold water first. Now it’s time to add the…butternut squash! Use a wooden spoon to stir and make sure it’s all broken up, or pop it in the food processor or blender until smooth.

Season with desired herbs & spices and this is where you should also add the nutritional yeast for that pop of flavor.

Slowly add the milk until it’s a little loose and then add the tapioca starch, one teaspoon at a time until you notice that thick cheesy consistency start to form.

Garnish with your favorite vegan cheese and bake for 20 minutes on 180 Celsius. Eat with your favorite vegan dipper!

When this vegan queso dip comes out of the oven it’ll be golden brown and bubbly and HOT. Proceed with caution!

And if you’re like me and can’t get enough spice, add a few drops of Sriracha or your favorite hot sauce on top and dig right in!

Fast & Easy Roasted Veggie & Tofu Dip

One of the first things I had to learn to do when I began my health and weight loss journey was to find healthier ways to enjoy a snack here and here. We’re humans, at least that’s what I keep telling my husband I am, and snacking is sometimes inevitable. But instead of using a heap of coconut oil to make too much popcorn on a daily basis, or my absolute favorite, salt & vinegar chips…or anything that you should be having in moderation, I decided you can’t go wrong with dips.

My favorite vegan dip is hummus but some day really soon I’m going to share my newest obsession, falafel dip so you can see just how yummy it is. But today we’re not talking beans, we are talking vegetables.

My original plan had been to make spinach artichoke dip because the Hubs had been asking for it for a while so I bought frozen spinach, got some red peppers to roast up and prepared all of my ingredients…only to realize the jar of artichoke hearts had gone bad.

Take two.

In the spirit of full disclosure, I will tell you that spinach is not my most favorite vegetable of all time. It’s not even my favorite of the dark leafy green family. At best I would say that I tolerate spinach because of it’s many health benefits, so the idea of a mostly spinach dip was…no bueno. So I had to improvise with sauteed onions, bell pepper, garlic and scallions. There may even be a carrot in there, I’m not sure at this point.

With my veggies sauteed and cool I added the thawed spinach and set aside.

It was time to assemble.

For the main part of this vegan vegetable dip, you’ll need tofu in brine. Because it is easily available here, I go for Inedit brand but feel free to use what you prefer or what’s available in your area. Cut up the brick of tofu and pop it into a food processor with roasted garlic and scallions. Run until you get the dip texture you’re looking for and then fold it in to the sauteed veggies.

A few of the spices I added include: smoky paprika, cumin, turmeric, cayenne pepper, curry, ground fennel and chili powder plus a pinch (or two) of nutritional yeast flakes for that cheesy umami flavor.

Next comes the vegan cheese! Sprinkle as little or as much as you need for your dip, just make sure you measure it out first.

Bake in a pre-heated oven at 200°C/400°F for 25 to 45 minutes, until it is crisp and bubbly on the edges and slightly brown on top.

As you can see I added some extra smoky paprika to the top because I just can’t get enough of the stuff!

Because of the current state of the world, I didn’t want to run around to a bunch of grocery stories in search of pita breads so I improvised with flour tortilla shells. Next time, I plan to go for corn tortilla chips in lieu of pita. What’s your favorite dip vessel?

Of course we had to pair it with an icy cocktail.

I made a white wine sangria with mint, lemon and lime. It was…okay. I’m not a fan of white wine but it was a nice lesson learned…and my mother-in-law loved the cocktail. And she ‘really liked’ the dip.

It’s a start, right? What other dips would you like to see?

 

Quick & Easy Vegan Dips

Things have been a little hectic around here because–yay!!!!–I’ve finally finished my next novel. I’m feeling good but that’s only the first step so my work load had kind of tripled so I’m keeping today’s post pretty simple.

Dips, for me, are the perfect low calorie snack that can easily be made to fit a vegan diet. I never really gave dips much thought when I consumed animals or really until I started taking my weight loss seriously. But in my search for something more than salt & vinegar potato chips which are my absolute favorite to eat when I get a snack attack, I turned more and more to vegan dips.

I’ve got two easy dips, a garlicky hummus and a anti-pasti dip.

These recipes are really easy as long as you have a semi-decent food processor, and you can mix up herbs and spices to your own liking and play with them as you get more comfortable making them.

For the hummus, drain a can of chickpeas (or grab 2 cups of cooked dry beans) and rinse them, setting aside the liquid in case you need it to thin out the dip later. Add in any of the following: tahini paste (I think this is a must but do what you like), 1 head of roasted garlic, pine nuts, roasted red pepper, a few drops of hot sauce, 1/2 lemon, juiced, and run it until smooth. Add salt, pepper and cumin powder. I also added some tikka masala pepper powder for some extra smokiness.

Season it until you’re satisfied, adding water if you want a thinner hummus that’s perfect for dipping.

The anti-pasti dip, as named by me, was kind of an on the fly thing. The hummus was made and I had quite a bit of roasted red pepper left over, which got me to thinking what else could throw together for a–likely–delicious dip?

From the fridge, I grabbed: capers, black olives, green olives, basil leaves, scallions and garlic.

Toss everything in the food processor and pulse until the pieces are nice and small. Keep going if you want a full-on paste, but I wouldn’t recommend it. Season it to taste and top with a swirl of balsamic vinegar. And the best part? It’s less than 60 calories per 100 grams, which is a snack-a-licious dip that puts a smile on my face.

Now let’s talk about dippers, what do you prefer? I like crackers, just about any kind but my favorite are the regular unsalted Saltine crackers. But I also like water crackers, rice crisps and all the rest. Carrots and celery also make excellent dippers. Or pita bread. Naan bread. Sandwich bread even, if you toast it up a little.

My husband will tell you that you can eat dip with a spoon but if you listen to him then you’d both be wrong.

Happy dipping!