Vegan Dips

September 09, 2013  •  Leave a Comment

Sundried tomato dip

  • 1x 227g plain Tofutti (cream cheese substitute)
  • 1x 500g jar sundried tomatoes
  • 1 tablespoon capers
  • 1 tablespoon mixed dried herbs

 

Drain oil from sundried tomatoes, then place in a strainer and pour boiling water over until all the oil is gone. Place the drained sundries tomatoes and capers in a food processor and whizz until the pieces are very small. Add Tofutti,  mixed herbs and about 2 tablespoons of water and whizz to mix. More water may be needed to bring the dip to the right consistency.  Refrigerate and serve with rice crackers, olives and any fresh dipping veggies (or your favourite nibblies).

 

 

Olive Tapenade

  • 1x 500g jar kalamata olives
  • 2 tablespoons capers
  • 2 teaspoons dried garlic granules
  • Juice and zest of 1 lemon
  • 1 tablespoon mixed dried herbs
  • Fresh cracked pepper

 

Drain olives and place these and the capers in a food processor. Blend until smooth. Add the lemon zest and juice, garlic, herbs and cracked pepper. Refrigerate for a couple of hours to allow the garlic granules to soften. Serve with warm Turkish bread and any fresh dipping veggies along with your favourite nibblies.

 

 

Spicy Satay Dip

  • Approximately 200-250g crunchy peanut butter
  • ½ cup sweet chilli sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons dried garlic granules
  • 1 teaspoon curry powder

 

Mix all ingredients together and serve with crackers or Turkish bread and all your other dipping favourites.


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