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A festive vegan snack board with a trio of dips, colorful crudités, and roasted baby potatoes.

Vegan Snack Board

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  • Author: thenewbaguette.com
  • Prep Time: 35 mins
  • Cook Time: 5 mins
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
  • Category: Snack
  • Diet: Vegan

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

  1. 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.
  2. 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.
  3. Avocado Dip: Combine everything in a blender and puree until smooth. Garnish with EVOO, pepper, and chili flakes (optional).

Keywords: vegan, snack, board, charcuterie, holiday

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