Description
Use these 3 vegan dips to assemble the ultimate vegan snack board! Add colorful crudités (like carrots, cucumbers, and radishes) and roasted baby potatoes to complete the platter.
Ingredients
Scale
Sun-Dried Tomato Tapenade
- 1 cup pitted Kalamata olives, drained and rinsed well
- 1 cup [packed in oil] sun-dried tomatoes, drained well
- 2 tablespoons drained capers
- 1 teaspoon Herbes de Provence, dried thyme, or oregano
- 1 medium garlic clove
- Freshly ground black pepper, to taste
Rosemary-Garlic White Bean Dip
- 3 medium garlic cloves, thinly sliced
- 1 teaspoon minced fresh rosemary (from about 1 sprig)
- 3 tablespoons extra virgin olive oil
- One 14-ounce can white beans, drained and rinsed
- 2 teaspoons fresh lemon juice
- Fine sea salt and freshly ground black pepper, to taste
Herby Avocado Dip
- 1 ripe avocado, pitted and peeled
- 3/4 packed cup fresh herbs (like basil, cilantro, dill, and/or parsley)
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cumin
- Fine sea salt and freshly ground black pepper, to taste
Instructions
- Tapenade: In a food processor, combine the olives and sun-dried tomatoes, and pulse until broken down. Then add the remaining ingredients and pulse to combine. The mixture should be homogenous but still a bit chunky.
- White Bean Dip: Combine the garlic, rosemary, and olive oil in a small skillet. Warm over medium heat just until the mixture is gently sizzling and the garlic is lightly golden, about 1 minute. Remove from heat and set aside for 5 minutes to infuse. Transfer oil mixture to a food processor and add the remaining ingredients. Puree until completely smooth. Garnish with extra EVOO and minced rosemary.
- Avocado Dip: Combine everything in a blender and puree until smooth. Garnish with EVOO, pepper, and chili flakes (optional).
