Hello Lovelies, we are a true dipper family. For us a dip or two belongs to every meal, barbecue or appetizer. There is nothing better than a large platter with vegetable sticks, crackers and dips to enjoy with friends and family. Therefore I’d like to share with you – virtually, so go grab a carrot stick, here are our favorite dip recipes:

Obviously they are all vegan, easy to make and super tasty – they don’t only go well with veggie sticks but also with grilled food, potatoes or pasta – basically with anything you can enjoy on a nice summer evening or soccer evening.

  1. Date-curry dip*
  2. Ingredients: 
    • 100 gr dates 
    • 1 garlic clove 
    • 150 gr vegan cream cheese
    • 120 gr coconut yogurt 
    • 2-3 pinches of pepper
    • 1/2-1 tsp salt 
    • 2 tsp curry powder


    1. Deseed the dates and put them into a mixer/food processor with a garlic clove and chop them well.
    2. Add all other ingredients and mix them well into a smooth cream. It’s ok if some date pieces are still visible.

  1. Cashew-avocado-basil 


  • 100 gr cashews (boil in water and let soak for 10-20 minutes)
  • 1 garlic clove 
  • 1 avocado
  • Juice of  1/2 lemon
  • 5 branches of fresh basil 
  • 3 Tbsp vegan cream
  • Salt 
  • Pepper


  1. Soak the cashews in water and place them aside.
  2. In the meantime wash the basil and peel off the leaves, deseed the avocado and extract the fruit flesh.
  3. Rinse the cashews and put them into a mixer along with all other ingredients – mix well into a smooth cream, add some more vegan cream if required. Season with salt and pepper.

  1. Hummus peppers (paprika)


  • 2 red peppers (paprika)
  • 1 glass of chickpeas 
  • 3 Tbsp Tahini 
  • Juice of  1/2 lemon 
  • 1 garlic clove 
  • 1 pinch of sugar
  • 2 Tbsp olive oil 
  • 1-2 tsp salt 
  • ½ tsp cumin 
  • ½ tsp paprika powder
  • 2-3 pinches of pepper


  1. Wash the peppers, deseed them and slice them into quarters. Place them onto  a baking pan with the skin side up. Roast them in the oven using the grill function for 10-20 minutes until the skin turns black. Let them cool off.
  2. Drain the chick peas and put them into a mixer / food processor along with all other ingredients.
  3. Peel off the skin of the peppers and add them to the mixer.
  4. Mix well and add some of the chick pea water if necessary to create a smooth cream.
  5. Season with salt and pepper.

  1. Dill-mayonnaise


  • 100 ml soy milk
  • 1 Tbsp lemon juice
  • 1 tsp mustard 
  • 1 Tbsp cider vinegar 
  • 150 ml canola oil 
  • Salt
  • Pepper
  • 3-4 Tbsp fresh dill 


  1. Blend the soy milk with lemon juice, mustard and cider vinegar – then slowly add canola oil and don’t stop blending (if you don’t have a blender, you can also use a mixer, just don’t use full power and add the canola oil slowly)
  2. Wash the dill, chop it and add it to the mayonnaise.
  3. Season with salt and pepper

Have you picked your favorite dip yet? Mine is the date-curry dip for sure, but I also like the fresh dip with avocado and basil and hummus is for every day anyway. For a long time I thought I wouldn’t like dill but this mayonnaise has definitely changed my mind. It tastes so wonderful, especially with potatoes or as a burger sauce. I created it for this algal burger with grilled vegetables and it turned out amazing:


As usual I am very much looking forward to receiving your feedback and until then all I have left to say is: Happy dipping!!

Love, Verena

If you have Pinterest, you can find me here and please feel free to pin this picture:



This post is also available in: deutsch

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