Name: Vegan Veggie Dip
Prep time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 300 g (1 ¼ cups when blended) soft/silken tofu; 1 tablespoon dried dill weed; 2 teaspoons dried parsley flakes; 2 teaspoons dehydrated onion flakes; 1 teaspoon onion powder; ¾ teaspoon garlic powder; ¾ teaspoon salt; 1 tablespoon + 1 teaspoon fresh lemon juice; Fresh or dried dill weed or parsley for garnish (optional)

This Vegan Veggie Dip is creamy, tangy, and packed with herbs, making it perfect for pairing with fresh vegetables, crackers, or chips. I love how light yet flavorful it is, and since it’s made with silken tofu, it’s also a great source of plant-based protein.

Why You’ll Love This Recipe

I like how quick this dip is to put together—just a simple blend of tofu, herbs, and lemon juice creates a smooth and delicious spread. I enjoy that it’s healthier than many store-bought dips, yet it still tastes rich and satisfying. It’s versatile enough for snacks, parties, or even as a spread for sandwiches and wraps.

Ingredients

300 g soft / silken tofu (1 ¼ cup when blended)
1 tablespoon dried dill weed
2 teaspoons dried parsley flakes
2 teaspoons dehydrated onion flakes
1 teaspoon onion powder
¾ teaspoon garlic powder
¾ teaspoon salt
1 tablespoon + 1 teaspoon fresh lemon juice
fresh or dried dill weed or parsley for garnish (optional)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I drain the silken tofu and place it in a blender or food processor.
I add dill, parsley, onion flakes, onion powder, garlic powder, salt, and lemon juice.
I blend until smooth and creamy, scraping down the sides if needed.
I taste and adjust seasoning, adding more lemon juice or herbs if I want a stronger flavor.
I transfer the dip to a bowl and chill in the refrigerator for at least 30 minutes to let the flavors develop.
I garnish with fresh or dried herbs before serving.

Servings and Timing

This recipe makes about 6 servings. It takes only 5 minutes to prepare and at least 30 minutes to chill before serving.

Variations

I sometimes add a tablespoon of nutritional yeast for a cheesy flavor. Fresh herbs like chives or basil can give it a different twist, and for a spicy version, I mix in a pinch of cayenne or smoked paprika.

Storage/Reheating

I store this dip in an airtight container in the refrigerator, where it keeps well for up to 4 days. Since it’s a cold dip, I don’t reheat it, but I stir it before serving if it separates slightly.

FAQs

Can I use firm tofu instead of silken tofu?

I prefer silken tofu because it makes the dip smooth and creamy, but firm tofu works if I blend it longer.

Can I use fresh herbs instead of dried?

Yes, I like using fresh dill or parsley when I have them for a brighter flavor.

Do I need to press the tofu?

No, silken tofu doesn’t need pressing—just draining is enough.

Can I make this dip oil-free?

Yes, the recipe doesn’t require any oil, so it’s naturally oil-free.

Can I freeze this dip?

I don’t recommend freezing because the texture of silken tofu changes when thawed.

What can I serve with this dip?

I serve it with raw veggies, crackers, pita chips, or even spread it on sandwiches.

Can I make this dip thicker?

Yes, I reduce the lemon juice slightly or add a spoonful of cashew butter to thicken it.

Can I add other seasonings?

Yes, I sometimes add Italian seasoning, paprika, or cumin for variety.

How long should I chill the dip?

At least 30 minutes helps the flavors meld, but overnight makes it even better.

Is this dip kid-friendly?

Yes, it’s mild, creamy, and perfect for encouraging kids to eat more veggies.

Conclusion

I love how simple and versatile this Vegan Veggie Dip is. With its creamy texture and fresh herbal flavor, it’s a recipe I turn to when I want a healthy, protein-rich snack or party dip. It always disappears quickly, and I enjoy making it again and again.