Breadspreads, vegi and cracker dips

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Easy Vegan Bread spreads and cracker dips recipes

Vegan Recipes

Breadspreads and cracker dips

Traditional spinach dip in bread bowl

  • Blender/process
  • 1 C vegan mayo
  • 8 oz silken tofu
  • 1/4 C lemon juice
  • 2 stalks green onion
  • 1/4 C dried grated vegetables
  • 2 t onion powder
  • 1 t garlic powder
  • 1/2 t celery seed
  • Mix in:
  • 10 oz frozen/thawed/squeezed chopped spinach
  • 1 sm can chopped water chestnuts
  • Chill at least 3 hours
  • Use Large loaf round bread.
  • Slice off top. Scoop out center and fill with mixture.
  • Place top back on.
  • Bake 350 50 minutes

Serve with crackers or bread, pitas work well

Makes a tasty sandwich spread too

Basic Bean dip

Low fat white bean appetizer dip

  • 1 clove garlic
  • 1 19 oz can white beans, drain and rinse
  • 2 T lemon juice
  • 1 T olive oil
  • 1/4 t cumin
  • 1/2 t salt
  • 6 oz silken tofu drained (optional)

Mix well, using a hand blender for a smooth dip, or use a fork for more texture.

  • The BEST dip is made by adding fresh herbs or other vegis to this. Artichoke hearts, sundried tomatoes, roasted garlic, bacos, etc... Be creative!
  • Just add and blender smooth, or chop and leave chunky.

Edamame Spread:

  • 1 ½ C cooked edamame soy beans
  • ½ C fresh parsley
  • 3 T tahini
  • 3 T lemon juice
  • 2 cloves garlic

Process/Puree smooth

Tahini spread

Blend together well

  • ¼ c ground sesame seeds/tahini
  • 2 T water
  • 1 t oil
  • 1 t lemon juice

Roasted garlic and Sundried tomato spread

Process smooth or leave slightly chunky

  • 3/4 cup firm tofu
  • 1 head roasted garlic
  • 1/4 cup soy milk
  • 1/4 cup parsley
  • 2 tsps tahini
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 1/2 tsps mustard (coarse grain)
  • 1/8 tsp chili powder
  • 2 tbsps sun-dried tomatoes in oil, chopped very fine

Roasted garlic and white bean spread

  • 1 head roasted garlic, Squeeze garlic from skins
  • 1 15 oz can small white beans (drain)
  • Any oil left in baking dish
  • 2 T olive oil
  • 1 T lemon juice
  • ½ t salt
  • ½ t fresh rosemary
  • Dash pepper
  • Puree smooth

Roasted carrot and bean dip

  • Set oven to 400
  • Toss:
  • 2 c chopped carrots
  • 2 cl garlic
  • 2 sprigs rosemary
  • 1 sm onion
  • 2 T oil
  • s & p
  • roast 20 minutes.
  • removing sprig
  • ADD
  • 15 oz can white beans
  • 1 1/2 t coriander
  • s and p to taste
  • Process smooth

Easy Potato Dip

  • 3 potatoes cooked mashed
  • While hot add:
  • 3 cl garlic
  • 1/3 c mayo
  • 1/2 t salt

Sundried tomato spread

  • 1 c ch sundried tom in oil
  • 1 T garlic
  • 1/4 c fresh basil
  • 1/4 c roasted red bell pepper
  • Cayenne opt
  • Process adding oil from sundried toms. for good consistency.

If you have whole sundried tomatoes in oil, for less mess, use a scissors, cutting in the jar.

Vegi DIPPERS

  • Celery
  • Cucumbers
  • Lettuce leave
  • Radish
  • Bell peppers
  • Snow peas
  • Jicama
  • Blanch quick then chill for better serving.
  • Broccoli
  • Cauliflower
  • Asparagus
  • Carrots
  • Green Beans
wolf paw print

Tips and ideas:

  • All are easy to double or triple..
  • Adjust to taste, of course!
  • Dips work great as a sandwich spread too