Best Summer Vegan Dips

Also see How To Veganize.

Loaded Hot Dog Dip
4 diced vegan hot dogs
1/4 cup ketchup
1/4 cup yellow mustard
1/2 cup green relish
1/2 chopped onion
1/2 chopped tomato
8-12 ounces cream cheese
1/2 cup shredded vegan cheddar cheese
Oil

Cook vegan hot dogs then diced and saute in oil. Mix together relish, onion, and tomato. Beat cream cheese in with ketchup and yellow mustard. Add in vegan hot dogs and and everything else.

Chili Hot Dog Dip
4 diced vegan hot dogs
2 (15 ounce) cans vegan chili
1 onion, chopped
2 (8 ounce) cream cheese
1 cup shredded vegan cheddar cheese

Heat chili, cook then dice hot dogs, stir in onion. Stir with cream cheese, top with cheese, bake in oven for 15-20m.

Spicy Chicken Dip
2 (8 ounce) package vegan cream cheese, softened
1 cup finely diced vegan chicken
1 cup vegan ranch dressing (see recipe below)
3/4 cup red hot sauce
1 cup vegan shredded cheddar cheese

1. Beat cream cheese, ranch dressing, and red hot sauce.
2. Fold in finely diced chicken.
3. Spread mixture into pie plate.
4. Bake at 350 degrees for 15 minutes.
5. Add cheddar to top and bake an additional 10-15 minutes.

Vegan Ranch Dressing (makes 2 cups)
1 cup vegan mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2-5 teaspoons fresh parsley, chopped
1/2-1 cup unsweetened or vanilla plant milk

Blend all ingredients together; refrigerate before serving. Add a little more plant milk if you need to thin dressing or more mayonnaise to thicken.

Hot Pizza Dip
8-12 ounces vegan cream cheese, softened
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup vegan mozzarella cheese, shredded
1/4 cup vegan cheddar cheese, shredded
1 cup-1 1/2 cup pizza sauce
1/4 cup green bell pepper, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup black olives, diced
1/2 cup onions, diced
1/2 cup cooked mushrooms
1 cup cooked vegan beef or diced pepperoni

1. Mix all except shredded cheese and pizza sauce.
2. Spread the cream cheese mixture in the bottom of a 9 inch pan. Combine cheeses and sprinkle half over the cream cheese layer.
3. Spread sauce over that. Sprinkle remaining cheese on top. Bake 350 for 20 minutes.
4. Serve warm.

Spinach and Artichoke Dip
1 pkg chopped frozen spinach, thawed
1 can artichoke hearts, chopped
1 (8 ounce) package vegan cream cheese
1/4 cup plant milk
4 tablespoons vegan mayo
1/3 cup nutritional yeast
1-5 cloves minced garlic
4 tablespoons olive oil

Optional:
1 cup chopped green onion
1/4 cup chopped chives
1 red bell pepper, chopped
1/2 block vegan cheddar
1 tomato, chopped

Preheat oven to 350 degrees F.
Heat oil in skillet, add bell peppers and garlic, saute 4 minutes over medium heat, add milk, heat for 1 minute. Add chopped artichoke, heat 2 minutes. Add cream cheese, (green onions and chives), heat through till melted. Add nutritional yeast, (1/2 vegan cheddar) and mayo, let heat till completely melted and add spinach. Stir and let heat for 3 min. Add black pepper to taste. Pour into oven safe dish (top with the rest of the vegan cheese) and cook for 10 minutes. Remove from oven and top with chopped tomato.

Pesto
3 cups fresh basil leaves
1 1/2 cups chopped pine nuts (or walnuts/pecans/almonds)
4 cloves garlic, peeled
1/4 cup nutritional yeast
3/4-1 cup olive oil

In a food processor, blend together basil leaves, nuts, garlic, and nutritional yeast. Pour in olive oil slowly while still mixing. Stir in salt and pepper.

Seven Layer Dip
1 can (15 ounces) refried beans
1 package 1 1/4 ounce (1 tablespoon) taco seasoning mix
1 cup vegan shredded Cheddar cheese
1-2 cups guacamole
1 cup prepared very mild salsa
1/4 cup chopped tomatoes
1/4 cup sliced green onions
1/2 cup black olives (pitted and sliced fine)

1. Mix refried beans and taco seasoning mix in small bowl until well blended.
2. Spread refried beans in shallow serving dish.
3. Top with layers of cheese, guacamole, tomato, onions, olives, salsa.

Cheese Bacon-Tomato Dip
1 cup vegan cream cheese
1/2 cup vegan mayonnaise
1/2 cup vegan shredded cheddar cheese
1/4 cup chopped onion
1/4 cup diced green bell pepper
1 large tomato, seeded and diced
1 lb vegan bacon, cooked crisp and cooled
1/2 teaspoon garlic powder
black pepper, to taste

1. In medium bowl, with mixer, blend mayonnaise, cream cheese, cheddar cheese, chopped onion and green bell pepper, garlic powder, and black pepper.
2. Crumble bacon into small pieces and add to mixture.
3. Add chopped tomato and stir well.
4. Garnish with shredded lettuce just before serving, if desired.

Tzatziki
2 medium cucumbers, peeled, sliced in half, seeded and finely chopped (squeeze out excess water in paper towel)
1/2 white onion, diced
2 cups plain vegan yogurt
1 tablespoon olive oil
1 tablespoon fresh lemon juice, white wine vinegar, or red wine vinegar
3 garlic cloves, mashed to a paste

Combine all ingredients thoroughly and store in an airtight container. Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.

Cheese Bacon Smoked Almond Dip
10 slices vegan bacon
8 ounces vegan cream cheese, softened
1/2 cup vegan mayonnaise
2 teaspoons Dijon mustard
1 1/2 cups vegan cheese, shredded
4 green onions, chopped
1/2 cup smoked almonds, chopped

1. Fry the bacon. Let drain and crumble.
2. Mix all ingredients. Bake in 350 degree preheated oven for about 15 minutes; until golden and bubbly. Top with some crushed almonds.

"Honey" Dijon Mustard Dressing
1/2 cup vegan Dijon mustard
1/4 cup light agave nectar
1/2 cup vegan mayonnaise

Put all ingredients in the blender and blend until smooth.

Sun-Dried Tomato and Pesto Cheese Spread
4 cloves garlic, peeled
1 1/2 cups fresh basil leaves
1 teaspoon fresh lemon juice
1/2 cup vegan mayonnaise
1/4 cup pine nuts/walnuts/pecans/almonds
2 tablespoons extra virgin olive oil
2 2/3 cups softened vegan cream cheese
1/4 cup freshly grated nutritional yeast
1 1/3 cups sun-dried tomatoes, packed in oil, drained
1/3 cup tomato paste
3/4 cup vegan butter
hot pepper sauce to taste
salt and pepper to taste

1. Chop the garlic in a food processor. Mix in basil, lemon juice,
nuts and olive oil. Process until well blended. Mix in 1/3 cup cream
cheese, mayonnaise and nutritional yeast. Blend using pulse setting until
almost smooth. Transfer the mixture to a medium bowl.
2. Coarsely chop sun-dried tomatoes in the food processor. Mix in
tomato paste and 1/3 cup cream cheese. Blend until smooth.
3. Place 2 cups cream cheese and butter in a medium bowl. Using an
electric mixer, beat until fluffy. Season with salt and pepper.
4. Lightly grease a 1 1/2 quart baking dish. Line dish with plastic
wrap so that the wrap extends over sides of the dish.
5. Evenly spread 3/4 cup cream cheese and butter mixture in the
prepared dish. Layer alternately with 1/2 the sun-dried tomato
mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto
mixture. Repeat layering, topping with remaining cream cheese and
butter mixture. Cover and chill in the refrigerator 8 hours, or
overnight.
6. Carefully invert dish onto a platter and remove plastic to serve.

French Onion Dip
2 tablespoons olive oil
1 1/2 cups chopped onion quartered lengthwise then very thinly sliced
1 cup vegan cream cheese
1 cup vegan mayonnaise
1 cloves garlic, minced
1 vegan bouillon cube
1/4 teaspoon ground white pepper
1/4 cup water
1 teaspoon thyme
2 teaspoons vegan Worcestershire sauce
2 tablespoons chopped chives

1. In a skillet over medium to medium high heat, add the olive oil
and add the onions. Cook and stir until the onions are caramelized to
a nice golden brown, about 20 minutes add and saute garlic and butter.
2. Add bouillon cube to the onion/garlic mixture and the 1/2 cup water
until the onions are coated, stirring frequently, about 3 minutes or so.
3. Season with the pepper, thyme and Worcestershire.
4. Remove the onions from the heat and cool.
5. Mix together the cream cheese, mayonnaise, chopped chives and then
stir in the onion mixture when they are cool, until all are completely
combined.
6. Cover and refrigerate the dip for at least 2 hours before serving.

Olive Lovers Dip
2 (8 ounce) packages cream cheese, softened
2 (5 ounce) jar olives, drained and chopped
3 tablespoons ketchup, or as needed

In a medium bowl, mix together the cream cheese and ketchup, adding ketchup as needed to make the mixture a light pink color. Stir in olives. Cover, and chill for at least one hour before serving.

Tartar Sauce
1 cup vegan mayonnaise
1/2 cup chopped onion
1/2 cup sweet pickle relish
1 dash vegan Worcestershire sauce
1 dash hot pepper sauce
5 pimento-stuffed green olives, drained and minced
1 tablespoon minced fresh parsley
1/2 tablespoon Dijon mustard
1 tablespoon chopped capers

Once you have chopped the onion, olives and parsley, pile them all together and continue to mince until blended. Spoon mayonnaise into a medium bowl, and stir in the minced mixture and all else. Cover and refrigerate until ready to serve.

Ranch Dip
2 teaspoons salt
2 teaspoons dried minced garlic
3 tablespoons dried minced onion
2 teaspoons freshly ground pepper
2 teaspoons sugar
2 1/2 teaspoons paprika
2 1/2 teaspoons dried parsley flakes
1 3/4 cups vegan sour cream

Combine ingredients excluding sour cream; blend well. Blend ratio of 1 tablespoon mixture with 1 cup sour cream. Refrigerate 1 hour before serving. Store remaining mix in an airtight container.

Hummus
4 garlic cloves, minced and then mashed
2 15-oz cans of beans, drained and rinsed (garbanzo/chickpeas works best)
2/3 cup of tahini (substitute for 1/3 cup more cup of freshly squeezed lemon/lime juice, if you do not want tahini)
1/3 cup freshly squeezed lemon/lime juice
1/2 cup olive oil (substitute vegan broth/bouillon cube for less fat)
1 teaspoon of salt
1 teaspoon cumin

Garnish or add in options: toasted/roasted/smoked/plain nuts, parsley, chipotle, salsa, carrots, spinach, artichoke, sun dried tomato, spices, roasted garlic, onions, cilantro, jalapeño, fruit, bell peppers, eggplant, kale, Kalamata/black/etc olives, mushrooms, caramelized onion, dill, horseradish, scallion, basil, extra tahini, extra lemon/lime juice, extra olive oil, chili powder, hot sauce, curry, cayenne pepper, tofu, red pepper, fresh tomatoes, vegan feta, etc. Just add in what you choose with other ingredients in food processor or garnish with.

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice and olive oil. Process until smooth. Add in salt and cumin, to taste. Scoop into a dish and garnish however you choose. Chill. Serve with crackers, bread, sandwich, tortillas, chips, vegetables, pita bread, falafel.

Guacamole
4 ripe avocados
1 onion, minced
2-4 serrano or jalapeño chiles, seeded and minced
2-4 tablespoons cilantro leaves, finely chopped
1-4 tablespoon of fresh lime or lemon juice
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
2-3 roma (plum) tomatoes, seeded and diced
1-2 clove garlic, minced

In a large bowl scoop avocado pulp and mash. Add in lime juice, toss to coat and drain, and reserve the lime juice Add in salt, cumin, black pepper, and cayenne and mash more. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate for for 1 hour or until ready.

For a very quick guacamole just take a 1/2 cup of salsa and mix it in with your mashed avocados.

Note: Be careful handling the peppers, wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Wearing gloves is also a good idea.

Layered Greek Dip
1 8 ounce cream cheese, softened
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
3 cloves garlic, minced
1 1/2 cups prepared hummus
1 cup chopped cucumber
1 cup chopped roma tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled vegan feta cheese
1/3 cup sliced green onions

1. In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.
2. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours.

Creamy Summer Crab Dip
1 (8 ounce) package vegan cream cheese
1 cup vegan mayonnaise
1 cup vegan sour cream
1 tablespoon lemon juice
1 cup chopped green onions
1 pound vegan crab, chopped

1. Beat together the cream cheese, mayonnaise, sour cream, and lemon juice in a large bowl until smooth. Stir in the green onions and crab. Chill for 30 minutes before serving.

Vegan Crab
Mock Crab Claws Recipe
Vegetarian Crab Roll

Strawberry Fruit Dip
1 (8 ounce) package vegan cream cheese
1 (7 ounce) jar marshmallow creme
1 cup frozen strawberries

In a medium bowl, mix the strawberries, cream cheese and marshmallow creme until well blended. Chill in the refrigerator approximately 1 hour before serving.

Fruit Salsa
2 kiwis, peeled and diced
2 apples, peeled, cored and diced
8 ounces raspberries
8 ounces strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor Cinnamon Chips
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Avocado and Mango Salsa
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. Refrigerate for about 30 minutes before serving to blend the flavors.

Avocado Feta Salsa
2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled vegan feta cheese

1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

Mexican Corn Dip
3 (11 ounce) cans corn, drained
2 cups shredded vegan cheddar cheese
1 (7 ounce) can diced green chilies
2/3 cup green onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
3/4 cup vegan mayonnaise
1 (8 ounce) vegan sour cream

In a medium to large bowl, combine sour cream, mayonnaise and cumin and stir well. Stir in corn, cheese, chiles, black pepper, and onions to the sour cream mixture. Cover and chill for 2 hours or overnight.

Reuben Dip
1/2 cup vegan mayonnaise
1/2 cup vegan Thousand Island dressing (recipe below)
16 ounces sauerkraut, rinsed and squeezed dry
8 ounces shredded vegan corned beef or tempeh
16 ounces shredded vegan swiss or mozzarella cheese

1. Preheat oven to 350 degrees F
2. In a small bowl, combine mayonnaise and dressing.
3. Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
4. Bake for 20 to 25 minutes.

Thousand Island Dressing
1 cup vegan mayonnaise
1 tablespoon sweet relish
1/2 cup ketchup
1 teaspoon onion powder

Mix all together in blender food processor, or put in in a jar and shake
it. Add more ketchup if you want it more tangy, or add more mayo if you want it
less tangy, and add more relish if you want it more sweet.

Toffee Apple Dip
3/4 cup packed vegan brown sugar
1/2 cup vegan powdered sugar
1 teaspoon vanilla extract
1 (8 ounce) package vegan cream cheese, softened
3/4 cup vegan toffee pieces
1 cup pineapple juice
6 red delicious apples, each cored and cut into 8 wedges
6 granny smith apples, each cored and cut into 8 wedges

1. Combine first 4 ingredients in a bowl; beat at medium speed of a mixer until smooth.
2. Add toffee bits and mix well.
3. Cover and chill.
4. Combine juice and apples in a bowl; toss well.
5. Drain apples; serve with dip.

Taco Dip
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) can green chilies, drained
1 (1 1/4 ounce) envelope taco seasoning
1/2 cup onion, chopped

1. In a slow cooker or crock pot, combine all ingredients.
2. Cover and cook on low for 5-7 hours.
3. Serving suggestions:.
4. Serve with tortilla chips.
5. Spoon over hot baked potatoes.
6. Roll in a warm tortilla.
7. Spoon over a bed of lettuce.
8. Use as an omelet filling.
9. Add shredded cooked chicken and serve over crushed Doritos with a dollop of sour cream.

Black Olive Dip
1 (8 ounce) package vegan cream cheese, softened
1/2 cup vegan sour cream
1 (4 1/4 ounce) can chopped black olives
1/4 cup finely chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper, to taste

Mix everything together until thoroughly blended. Serve or chill until ready to serve.

Onion Parmesan Dip
3 (8 ounce) packages vegan cream cheese, softened
1/2 cup vegan mayonnaise
1 cups vegan parmesan cheese
2 onions, finely chopped

Preheat oven to 400 degrees F. Mix all ingredients together and place in an oven proof baking dish. Bake uncovered for 30 minutes or until bubbly and lightly browned.

Red Pepper Cheddar Dip
3/4 cup vegan cheddar cheese, shredded
4 ounces vegan cream cheese, softened
1/4 cup vegan sour cream
1/4 cup vegan mayonnaise
1/4 cup roasted red pepper, diced
2 teaspoons red hot sauce
2 slices vegan bacon, diced
1/2 cup scallion, sliced
salt and pepper

1. Blend all ingredients, excepts the bacon and scallions in a food processor until fairly smooth.
2. Saute the bacon until crispy and drain.
3. Reserve some of the bacon to use as a garnish, the stir the rest into the the cheese mixture.
4. Chill for at least 1 hour.
5. Just before serving, garnish with remaining bacon and scallions.

Creamy Pimento Cheese
1 (8 ounce) package vegan cream cheese, softened
1-2 cups shredded vegan cheddar cheese
1 cup vegan mayonnaise
1 pinch garlic powder
1 (4 ounce) jar diced pimentos, drained

Beat the cream cheese at medium speed with an electric mixer until creamy; add Cheddar cheese and continue beating until light and fluffy. Beat in mayonnaise and garlic powder; stir in pimento. Cover and chill for at least 1 hour.

Chunky Italian Tomato Dip
4 medium fresh tomatoes, coarsely chopped into 1/2 inch pieces
1/2 medium red onion, chopped fine
1 garlic clove, chopped/crushed
2 tablespoons balsamic vinegar
1/4 cup good olive oil
1 tablespoon Italian seasoning

1. Mix all of the ingredients together. Cover and let them meld in the refrigerator overnight. Shake the container occasionally to mix a little.
2. This can be eaten right away if you wish, but it does taste better if it marinates for a while before you eat it.
3. Enjoy!

Chili Dip
1 (8 ounce) package vegan cream cheese
1 (15 ounce) can vegan chili
1/2-1 cup vegan shredded cheddar cheese
1/2 cup onion, diced

1. Spread cream cheese on bottom of casserole dish.
2. Sprinkle diced onions (optional).
3. Pour chili over onions (optional) and cream cheese.
4. Cover with cheddar cheese.
5. Heat at 350 degrees until cheese is bubbling but not brown, about 10 minutes.

Garlic Feta Cheese Dip
4 ounces crumbled vegan feta cheese
4 ounces vegan cream cheese
1/3 cup vegan mayonnaise
1 garlic clove, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dill weed
1/8 teaspoon dried thyme

1. In a mixing bowl, combine the above ingredients with mixer until blended well.
2. Cover and chill until ready to serve.

Hot Feta Artichoke Dip
1 (14 ounce) can artichoke hearts, drained, chopped
8 ounces crumbled vegan feta cheese
1 cup vegan mayonnaise
1/2 cup vegan parmesan cheese
1 (2 ounce) jar diced pimentos, drained
1 garlic clove, minced
chopped tomato, garnish (optional)
chopped green onion, garnish (optional)

1. Preheat oven to 350°.
2. Mix all ingredients together.
3. Place mixture in a pie pan.
4. Bake 20- 25 minutes or until slightly browned.
5. If you like top with tomatoes and green onions.
6. Serve with pita bread, bagel toast, crackers or even tortilla chips.

Piña Colada Dip
2 (8 ounce) vegan plain yogurt
1 (4 ounce) package vegan vanilla pudding mix
1/2 cup crushed pineapple, drained
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup vegan whipped topping
fresh fruit, cut into bite-size pieces (such as pineapple, apple, mandarin orange, strawberries, grapes, etc.)

1. In medium bowl, blend yogurt and pudding mix; stir in pineapple and extracts.
2. Fold in whipped topping.
3. Cover.
4. Refrigerate until serving time.
5. Serve with fresh fruit.

Pan-Fried Onion Dip
2 large yellow onions
4 tablespoons vegan butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 ounces vegan cream cheese, at room temperature
1/2 cup vegan sour cream
1/2 cup vegan mayonnaise, not light

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds.
2. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat.
3. Add the onions, cayenne, salt, and pepper and saute for 10 minutes.
4. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
5. Allow the onions to cool.
6. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
7. Add the onions and mix well.
8. Taste for seasonings.
9. Serve at room temperature.

Mexican Bean Hot Dip
1 bunches green onions, chopped
1/4 cup green bell pepper, finely chopped
2 tablespoons of vegan butter
1 - 14 ounce can vegan refried beans
1/2 cup onions
1 garlic clove
1 tablespoon taco seasoning
8 ounces vegan cream cheese
1/2 cup unsweetened nondairy milk
1/2 cup nutritional yeast
1/2 cup canned diced tomatoes
1/2 cup vegan cheese, shredded

1) Preheat oven to 350 degrees Fahrenheit.
2) Saute onions, garlic and tomatoes. In a small bowl, mix refried beans and vegan butter. Add the taco seasoning and stir well. Mix in the green onions and green bell peppers. Add vegan cream cheese heat through until completely melted. Add nutritional yeast.
3) Pour into oven safe dish, top with vegan cheese and cook for 10 minutes.

Creamy Black Bean Dip
1 can black beans (drained and rinsed)
2 cloves garlic, crushed
1 teaspoon cumin
1/2 teaspoon chilli powder
1/2 teaspoon smoked paprika
salt to taste
1 block silken tofu
juice from 1/2 lemon

Blend all together.

Dill Dip
8 oz. vegan sour cream
8 oz. vegan mayonnaise
2 tablespoons dill
2 tablespoons parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Combine vegan sour cream and vegan mayonnaise. Add dry ingredients and mix well. Refrigerate until ready to serve.

Baba Ganoush
2 globe eggplants
3 tablespoon olive oil
2 tablespoon roasted tahini
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
Juice of one lemon
3/4 teaspoon salt
Dash cayenne pepper
1 tablespoon chopped cilantro

1. Preheat oven to 375°F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.

2. Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture.

3. Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve.

Vegan Queso Dip
1/2 red bell pepper, chopped
1/2 onion, chopped
3/4 cup nutritional yeast
2 tablespoons vegan butter
1 15oz can Rotel diced tomatoes and chilies or 1 15oz can diced tomatoes and 1 4oz can of green chilies
2 cloves garlic, minced
1 tablespoon olive oil
2 cups plant milk or water
2 tablespoons flour or cornstarch or arrowroot powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup cooked vegan beef, TVP or tofu crumbles

In a bowl combine milk and butter and whisk briefly. In another bowl, combine all of the dry ingredients together. Heat a medium saucepan add and sautee bell pepper, garlic, and onion with olive oil, put to side. Add the dry ingredients to clean saucepan, and slowly add the wet ingredients, continuously whisking over medium heat. Add sauted bell pepper, garlic, and onion. Then add the rest of the ingredients. Once all of the ingredients are incorporated, turn up the heat until the mixture begins to bubble and thicken. Keep whisking as the mixture thickens and bubbles - do this for about a minute or two, and then turn the heat down. Keep whisking, in a couple of minutes, the queso dip should be nice and thick. Turn the heat off, and cover your saucepan.

Vegan Queso Dip 2
1 15oz can Rotel diced tomatoes and chilies or 1 15oz can diced tomatoes and 1 4oz can of green chilies
2 cloves garlic
1/4 of a onion, chopped
1 tablespoon olive oil
1/2-3/4 cup nutritional yeast flakes
1 cup unsalted raw cashew
3 tablespoon cornstarch
3 tablespoon vegan Worcestershire sauce/soy sauce
1 dash cayenne, or to taste
1/2 teaspoon turmeric powder
2 cups water
1/4 diced red bell pepper

Heat the tablespoon of oil in a pot on medium. Add in the drained can of Rotel and onion. Stir frequently; reduce heat to med-low as needed. In a food processor or coffee grinder pulse the clove of garlic. Scoop out with a spatula and into the pot with the Rotel. Add nutritional yeast, cashews, corn starch, red pepper flakes, and
Worcestershire sauce to food processor. Pulse. Add garlic. Add a few tablespoons of the water to the food processor to smooth out the mixture. Add “cheese” mixture into the pot with tomatoes, and red bell peppers. Add water one half cup at a time, stirring frequently to achieve a smoother consistency.

Vegan Queso 3
1/3 cup nutritional yeast
1/4 cup flour
1/4 teaspoon paprika
1 teaspoon salt
1 teaspoon ground cumin
dash garlic powder
dash chili powder
1 cup water
2 tablespoons vegan butter
2 teaspoons prepared yellow mustard

Combine all dry ingredients in a pan. Add water to pan, turn on medium heat. Stir constantly and once thickened, remove from heat. Add in butter, rotel and mustard. Stir until margarine is melted. Once butter has melted, put the pan back on the heat and stir until a bit thicker. Serve warm.

Vegan Queso 4
3 tablespoons light olive oil
3 tablespoons flour
2 1/2 cups unsweetened plain hemp or soy milk
1/4-1/2 cup nutritional yeast
1/2 teaspoon salt, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon nutmeg
1/2 teaspoon paprika (for orange) or turmeric (for yellow) color
1/4 cup white wine, to taste

In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring. Slowly add in the milk, whisking to blend together. Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, salt, garlic and onion powder, mustard, vinegar, nutmeg, paprika or turmeric, wine and whisk to blend. Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Remove from heat cool and serve.

Vegan Queso 4
2-3 tablespoons vegan margarine
4 tablespoons flour
2 cups plain plant milk
1/2 block of Vegan cheddar cheese, shredded
1 can of green chiles with diced tomatoes, drained
1 small can diced jalapeños, more if you like it hot
Frank's red hot sauce, to desired heat

In a medium saucepan, heat the vegan margarine to bubbly. Add flour. Make sure that there is enough margarine to flour (you may need to add a little extra margarine). Mix well. Add milk, and heat to boiling. Blend the flour into the milk to remove lumps. Add vegan cheddar. Stir constantly and heat through. Add remaining ingredients.

Serve with: chips, bread (especially pita, toast, naan, roti, chapati, bagel), pretzels, nuts, melba toast, crackers, corn/flour tortillas, vegetables, with a meal, or by itself.

Remember to check back here often for new post, I try to update at least once a month. Look at my past blog posts for vegan information, resources, and links. E-mail me me if you have any suggestions for new posts, questions on this blog or veganism or questions regarding this post or know any more sites relating to this post.