Entertaining? Try These 4 Vegan, Gluten-Free Dips

Dips often get a bad rap and for good reason — they are usually filled with sour cream, cheese and other dangerous (albeit delicious) stuff. Here are four tasty and varied vegan dips made gluten- and dairy-free that you can feel good about putting out for guests or serving your family.

Pineapple Avocado Salsa With Hazelnuts

Serves 4

Ingredients

  • 1 large pineapple (about 2 cups diced)
  • 1 large, ripe avocado, peeled, pitted and diced
  • 1/3 cup finely chopped fresh cilantro
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons chopped hazelnuts, toasted
  • 1 serrano pepper, seeded and finely chopped
  • 1 red bell pepper, diced
  • juice of 1 large lime
  • pinch of lime zest
  • sea salt + freshly ground pepper, to taste
Preparation

In a large bowl, combine all ingredients; mix well to combine. Serve or place in the fridge until ready to serve with sliced veggies or gluten-free crackers.

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Sweet Pea Puree

Serves 6

Ingredients

  • 3 lbs. frozen baby peas, thawed
  • 2 ½ tablespoons water
  • 1 tablespoon vegan butter
  • sea salt, to taste
  • fresh basil or chives, for garnish
Preparation

1. Combine water and peas in a blender; puree until smooth.

2. Transfer mixture to a saucepan and cook over medium heat, stirring often until hot, about 2-3 minutes. Add in butter and sea salt. Season to taste with sea salt. Serve warm. Garnish with fresh basil or chives.

Swiss Chard Almond Pesto

Ingredients

Serves 2

  • 1 bunch of Swiss chard leaves, finely chopped
  • 4 large garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • 1 teaspoon freshly squeezed lemon juice
  • sea salt + freshly ground black pepper, to taste
  • 3 tablespoon sliced almonds

Preparation

1. Combine all ingredients except almonds in a food processor; pulse until chunky or to desired smooth consistency. Garnish with almonds. Serve or place in the fridge until ready to serve with gluten-free crackers.

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Creamy Coconut Milk + Thyme Dip

Serves 6

Ingredients

  • 2 cups coconut milk yogurt
  • 2 tablespoon fresh thyme (or marjoram)
  • ¼ teaspoon fresh lemon zest
  • freshly ground black pepper, to taste

Preparation

Combine all ingredients in a medium bowl; mix well to combine. Serve or place in the fridge to chill until ready to serve with veggie chips.

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