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Entertaining? Try These 4 Vegan, Gluten-Free Dips

Amie Valpone
mbg Contributor By Amie Valpone
mbg Contributor
Amie Valpone is a Manhattan-based chef, culinary nutritionist, professional recipe developer, food photographer, writer and motivational speaker specializing in simple gluten-free, soy-free and dairy-free ‘clean eating’ recipes.

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


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


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.


Sweet Pea Puree

Serves 6


3 lbs. frozen baby peas, thawed

2 ½ tablespoons water

1 tablespoon vegan butter

sea salt, to taste

fresh basil or chives, for garnish


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


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


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.

Creamy Coconut Milk + Thyme Dip

Serves 6


2 cups coconut milk yogurt

2 tablespoon fresh thyme (or marjoram)

¼ teaspoon fresh lemon zest

freshly ground black pepper, to taste


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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