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3 Mouth-Watering Weekend Dips for Easy Weekday Snacks

By on September 5, 2014
Screen shot 2014 09 05 at 9.37.40 AM 300x336 - 3 Mouth-Watering Weekend Dips for Easy Weekday Snacks

These 3 mouth-watering dips make any weekend get together wonderful. Set some aside in bento containers before serving for ready made snacks during the week.

Spinach & Mushroom Dip

This creamy, nutritious party dip makes a delightful appetizer. Serve with a platter of sliced vegetables (baby carrots, diced red and yellow bell peppers, and cauliflower) and dehydrated crackers. It’s also delicious as a sauce on zucchini noodles. Makes about 3 cups (750 mL)  


1 garlic clove
½ cup (125 mL) hemp seeds
6 cups (1.5 L) packed fresh spinach
½ cup (125 mL) raw tahini
¼ cup (60 mL) lemon juice
2 cups (500 mL) sliced mushrooms
½ cup (125 mL) seeded and chopped red bell peppers
½ tsp Himalayan salt
¼ tsp freshly ground black pepper
⅛ tsp ground nutmeg cayenne pepper, to taste

In a food processor, blend garlic, hemp seeds, and spinach. Add remainder of ingredients one at a time, blending until it reaches a creamy consistency.

Courtesy of  “The Simply Raw Kitchen” by Natasha Kyssa. Copyright @ 2013 Reprinted with permission. Arsenal Pulp Press, Vancouver

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Caper & Edamame Dip

The green color of this dip is so intense, you could be forgiven for thinking it’s guacamole—until you taste its briny kick. Enjoy with crudités.

Makes 1 cup (250 mL)

Preparation time: 10 minutes + 1 hour chilling


1 cup (250 mL) frozen edamame, cooked to package directions, refreshed under cold water
¼ cup (60 mL) + 2 tbsp vegan mayonnaise such as Tofonnaise
2 tbsp capers with brine
1 garlic clove, minced
1 shallot, finely chopped
salt, ground black pepper, and caper brine to taste


In a food processor or blender, combine edamame, mayonnaise, capers, garlic, and shallots and blend until smooth. Cover and chill for at least 1 hour.

Taste and season as desired before serving.

Reprinted with permission from “Vegan al Fresco” by Carla Kelley. Arsenal Pulp Press, Vancouver 2014

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Oil-free White Bean Hummus

This dip is lusciously creamy, without a drop of oil in sight. I use cannellini beans in addition to the chickpeas to get the super smooth texture and to add layers of tasty hummus goodness.

Makes 2 cups (500 mL)

Preparation time: 10 minutes


1 cup (250 mL) cooked chickpeas (if canned, drain and rinse)
1 cup (250 mL) cooked cannellini (white kidney) beans (if canned, drain and rinse)
3 tbsp tahini
1 tbsp hemp seeds (optional)
2 garlic cloves, chopped
2 tbsp lemon juice
2 tbsp nutritional yeast
1 tbsp finely chopped fresh parsley
½ tsp paprika
½ tsp ground cumin
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp salt
salt and ground black pepper, to taste


In a blender or food processor, combine chickpeas, cannellini beans, tahini, hemp seeds, garlic, lemon juice, nutritional yeast, parsley, paprika, cumin, onion powder, garlic powder, salt, and pepper. Pulse until smooth.

Add 3–5 tbsp water, 1 tbsp at a time, and pulse to combine, until it reaches desired consistency. Taste and season as desired.

Reprinted with permission from “Vegan al Fresco” by Carla Kelley. Arsenal Pulp Press, Vancouver 2014

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