Best Creamy Veggie Dip Dairy Free Recipes

CREAMY DAIRY-FREE VEGETABLE DIP

Steps:

• Make the Cashew Sour Cream: Combine all ingredients in a high-speed blender and blitz until smooth and creamy.
• Caramelize the onions: heat 1 tablespoon of the olive oil on low in a medium skillet; add onions and a pinch of salt. Cook over low heat, stirring occasionally, until onions are first transparent, then begin to turn a deep mahogany brown (this can take up to 45 minutes). Set aside to cool.
• In the same skillet you cooked the onions, add the remaining tablespoon of oil along with the garlic and saute on low heat for a minute or two, until the garlic becomes fragrant. Add all of the spinach and cook until wilted, 5-8 minutes. Set aside to cool.
• In a medium bowl, combine the mayonnaise and cashew sour cream; mix to combine. Add the caramelized onions and cooked spinach/garlic mixture and stir, then add the lemon zest and juice. Season with pepper. Taste and adjust seasonings if needed.

CREAMY VEGGIE DIP - DAIRY FREE

Steps:

• Use a food processor, pulsing action.
• Puree green onions, garlic, mayonnaise, parsley, tarragon, lemon juice, salt and pepper.
• Experiment with a variety of herbs, such as basil and thyme.
• Store in an airtight container for up to 2 days.

ZESTY CREAMY VEGGIE DIP

Steps:

• Mix cream cheese with salad dressing mix in blender or with your mixer.
• Add tomato juice a little at a time, allowing it to incorporate before adding more.
• You may use anywhere from 1/4 to 1/2 cup of juice, depending on how creamy you want your dip.
• Cover and chill in refrigerator until ready to serve.

CRUNCHY VEGETABLE DIP

Steps:

• In a bowl, beat first five ingredients until smooth. Stir in vegetables. Refrigerate, covered, 2-3 hours. Serve with crackers and vegetables.

MOM'S FAMOUS RAW VEGETABLE DIP

Steps:

• Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.