Homemade Ranch Dip

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This creamy dip is a nice way to get kids to eat their veggies. The perfect snack during home school, perhaps?

Ingredients:

  • 1 (8-ounce) container non-dairy cream cheese, softened
  • 2/3 cup plain soy milk
  • 1 tablespoon minced fresh chives
  • 1 teaspoon minced fresh dill
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic salt
  1. In a large bowl, whisk together the cream cheese and soy milk until smooth.
  2. Add the remaining ingredients, stirring to combine.

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We like this with steamed baby carrots and broccoli florets!

Homemade Ranch DIp (4)Celery would also be yummy. You can even use the recipe as a jumping-off point to talk about eating the “rainbow”.

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We got to fill in orange and green today!

Tropical Pudding Pie Dip

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This dip has notes of tropical fruits like orange and pineapple, and it’s great for dipping chunks of fresh fruit. We love it with bananas!

Ingredients:

  • 1 package dairy-free vanilla pudding mix (such as Dr. Oetker)
  • 1 and 1/2 cups vanilla almond milk
  • 1 cup non-dairy sour cream
  • 1/3 cup orange pineapple juice
  • 1/2 teaspoons grated lemon rind
  1. Mix all the ingredients together in a stand mixer, blending until combined.
  2. Chill until ready to serve.

Note: This makes a fairly watery dip. If your kids prefer a thicker consistency, use less almond milk.

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Creamy Salsa Dip

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This easy dip has big flavor but appeals to little tastes buds! It’s incredibly easy to halve the recipe or make a bigger batch, which means you can always tailor it to your needs.

Ingredients:

  • 1/4 cup non-dairy cream cheese
  • 1/4 cup mild salsa
  • 2 teaspoons agave nectar
  1. Stir together all ingredients in a small bowl.

My kids like this with steamed carrot sticks for dipping.

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It’s also great with tortilla chips!

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Butter-Nutty Snack Dip

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Equal parts sweet (from roasted butternut squash) and nutty (from tahini), this dip is a sure winner with kids!

Ingredients:

  • 1 butternut squash
  • 1 tablespoon tahini
  • 1 teaspoon maple syrup
  • 1/4 teaspoon salt
  1. Cut the butternut squash in half, and reserve one half for a later use. Place the remaining half face down on a baking sheet lined with foil. Roast at 400 degrees F for 50 minutes. Let cool, then scoop out the flesh.
  2. Place the squash in a bowl, along with the remaining ingredients. Mash with a potato masher until smooth.

We like this spread on crackers, but it’s great for dipping veggies, too!

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Veggie Rainbow and Ranch Dip

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As I noted in a recent blog post, April showers bring May flowers, and that has us on a continuing quest for rainbows this month! Travis and I kept up the theme with this cute party platter. It’s great to share with family and friends, and will brighten any dreary, rainy day this month!

Ingredients:

  • 2 teaspoons fresh chives
  • 2 teaspoons fresh dill
  • 1/2 cup plain non-dairy yogurt
  • 1/4 cup vegan mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Rainbow of veggies
  1. To prepare the dip, combine all the ingredients in a bowl. Travis loved smelling the herbs!Veggie Rainbow (1)
  2. Whisk until smooth.Veggie Rainbow (2)
  3. Now select one veggie for every color of the rainbow, and arrange in a rainbow shape on a platter.

Since we were bringing this to share at a family gathering, Travis loved going over which veggie could fit every color of the rainbow, and apportioning them into baggies.

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We ended up with:

  • Red cherry tomatoes
  • Orange baby carrots
  • Yellow bell pepper strips
  • Green cucumber slices
  • Purple shredded cabbage

What will be in your veggie rainbow? Please share in the comments!

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Cheesy Spinach Dip & Chips

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It’s game day, everyone, so we’re whipping up a warm vegan dip to scoop into while we root for our favorite team! There’s a trio of vegan cheeses in this creamy dip: vegan Parmesan sprinkles, shredded Daiya mozzarella, and Daiya cream cheese. It’s hard to cut Daiya cream cheese into cubes as you can with dairy cream cheese; we found that it was fun to scoop out small spoonfuls and add it to the bowl that way, instead.

Ingredients:

For the chips:

  • 6 pitas
  • 1/4 cup olive oil
  • 1/2 teaspoon salt

For the dip:

  • 1 (10-ounce) package frozen spinach, thawed
  • 8 ounces Daiya cream cheese
  • 1/2 cup non-dairy milk
  • 1/2 cup vegan Parmesan sprinkles
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 cup shredded Daiya mozzarella
  1. To prepare the chips, cut the pitas into 6 wedges each. Toss in a bowl with the olive oil and salt.
  2. Arrange on a baking sheet and bake at 375 degrees F for 10 minutes, until lightly browned.
  3. To prepare the dip, combine the spinach, cream cheese, milk, Parmesan, black pepper, salt, and garlic powder in a bowl.Spinach Dip (1)
  4. Transfer the spinach mixture to an 8×8-inch baking dish, and sprinkle evenly with the mozzarella.Spinach Dip (2)
  5. Bake at 375 degrees F for 25 minutes, until bubbly.Spinach Dip (3)

Serve to a crowd. Game’s on!

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Peanut-Butter Dip

 

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Veggies and dip are a match made in heaven, and this one gets a nutritious kick from peanut butter and coconut milk. Use full-fat coconut milk for the best results, not the light version.

Ingredients:

  • 1 (13.5-ounce) can coconut milk
  • 1/2 cup creamy peanut butter
  • 2 tablespoons fresh-squeezed lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon grated ginger
  • 1/8 teaspoon salt
  1. Combine all of the ingredients together in a saucepan over medium heat. Cook for about 5 minutes, until smooth and thickened.
  2. Cover and refrigerate until ready to serve – the mixture will continue to thicken as it cools.

 

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We like it best with carrot sticks for dipping, but broccoli florets, bell pepper strips, and cucumber spears would all be great choices.

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Dip In!

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Whether for an upcoming pool party, a summer BBQ, or any excuse at all, dive into summer with this easy dip for fresh veggies. The recipe (from our latest High Five magazine) was a great lesson on different herbs and spices for my little sous-chef!

Ahead of time, I chopped 2 tablespoons flat-leaf parsley. Travis was so excited to test the way it smelled and tasted!

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Have your child add the parsley to a large bowl. Add 1/2 cup non-dairy sour cream and 3 tablespoons vegan mayonnaise (we like Earth Balance organic), whisking until smooth.

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Travis was a very proud whisker.

Now have your child add 1 teaspoon dried chives, 1/4 teaspoon dried dill, 1/8 teaspoon salt, a dash of black pepper, and a dash of garlic powder. We loved smelling and talking about all the different spices as we worked!

Refrigerate for about 1 hour, then serve with cut veggies – Travis polished off a plate of cucumber sticks, carrot sticks (I steam them first), and cherry tomatoes.

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