Three Dips
Credit:
From First-Time Vegan: Delicious Dishes and Simple Switches for a Plant-Based Lifestyle by Leah Vanderveldt, Ryland Peters & Small, 2019
Images by Clare Winfield ©Ryland Peters & Small
Ingredients
GARLIC YOGURT DIP
- A tastier alternative to sour cream.
- 215 g/1 cup plain unsweetened vegan yogurt
- 1 garlic clove, finely grated
- 1/4 teaspoon salt
- black pepper, to taste
- 1 tablespoon olive oil, plus more to serve
MAKES ABOUT 235 ML/1 CUP
CREAMY CHIPOTLE DIP
This sauce is becoming a fast favorite in our house. It’s creamy, smoky and a little spicy. It’s great on tacos and nachos.
- 75 g/1/3 cup tahini, mixed well
- 1 chipotle pepper in adobo sauce or ½ tablespoon chipotle paste
- 1 tablespoon adobo sauce from the pepper can (omit if using the paste)
- 1 tablespoon fresh lime juice
- 1 teaspoon pure maple syrup
- 1/2 teaspoon salt
- 1 garlic clove, peeled
MAKES ABOUT 235 ML/1 CUP
BASIC AVOCADO DIP
This avocado dip is beyond simple to put together and adds a silky, vibrant green cloak to sautéed or roasted vegetables, grain bowls and greens, and it makes a wonderful dip for sweet potato fries.
- 1 avocado, peeled and pitted
- juice of half a lemon or lime
- small handful of fresh coriander/cilantro leaves
- sea salt, to taste
MAKES ABOUT 175–235 ML/3/4–1 CUP
Directions
GARLIC YOGURT DIP
- In a small bowl, stir together the dip ingredients with a fork. Serve with additional olive oil and freshly ground black pepper, if desired.
CREAMY CHIPOTLE DIP
- Place all the ingredients in a food processor and blend together with 75 ml/1/3 cup of water until smooth. Add more water, if needed, to reach the desired consistency.
BASIC AVOCADO DIP
- Place the avocado, lemon or lime juice, coriander/cilantro leaves and a good pinch of sea salt in a food processor or blender. Blend to a smooth purée.
- Add water a tablespoon at a time, blending again until you reach the desired consistency – I like mine thick enough for a dip but thin enough to drizzle. Taste and add extra sea salt, if desired
