Eight ingredients and just a few minutes is all you need to make this easy vegan dill dip. This recipe is dairy-free, filled with amazing flavour, and it pairs perfectly with your favourite chips, crackers, veggies, and pretzels…you can even use it as a spread for sandwiches. Read on for all the details!
What’s your favourite dip flavour? For me, dill makes it to the top of the list and in a close second, onion. So, naturally, I wanted to create a vegan version of that #1 favourite. (spoiler…an onion dip is coming soon!)
What I ended up with is a creamy, flavour packed vegan dill dip. Note, if you’re looking for an even creamier vegan dip, check out my vegan veggie dip.
Why Buy It When You Can Make It?
If you live in Ontario, you may have a Farm Boy grocery store nearby. This tofu dill dip recipe is inspired by Farm Boy’s vegan tofu dips which are all made with a base of tofu and vegan mayonnaise.
(I’ve noticed that President’s Choice brand has also created a tofu veggie / chip dip of their own which I have not tried yet, but I think it’s going to be very similar as it has the same base!)
So yes, if you have these brands readily available, you can buy something similar that’s pre-made, but why would you do that when you can make your own? (and spend the money on other vegan goodies!)
Ingredients You’ll Need
To make this recipe, you’ll need extra firm tofu, dried herbs, seasonings, and your favourite vegan mayonnaise.
Can a Different Tofu Type Be Used?
I always use extra firm tofu for this recipe, but any firm tofu will work, just don’t use soft or silken tofu for this recipe. (Make this dip recipe if you want to use soft or silken tofu)
Can Fresh Herbs Be Used Instead of Dried Herbs?
Yes, you can, just be sure to chop them up really small so you don’t have big chunks of herbs in your dip.
The flavour of fresh herbs isn’t as strong as, the flavour in dried herbs is way more concentrated, so you’ll need to bump up the measurements if using fresh.
The general rule for replacing dried herbs for fresh is to use triple the amount of dried herbs that the recipe calls for. However since this is not a large recipe, I use double the amounts rather than triple.
So for this recipe, you’ll need to use 2 tablespoons of finely chopped fresh dill and for the parsley, use 4 teaspoons of finely chopped fresh parsley. Taste after everything has blended and if you feel it needs a little more, adjust as necessary.
Add the fresh herbs the same time you would add the dried herbs to prevent your dip from turning green.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
Luckily, all that’s standing between you and this delicious vegan dip is just a few easy steps.
First, you’ll crumble to tofu and add it to your food processor, along with the mayonnaise and seasonings.
You’ll then process until everything has blended together and no tofu chunks remain.
Next, add the dried herbs, process again, and that’s it!
Once done, scrape the dip, using a rubber spatula, into an airtight container and refrigerate for at least one hour so the dried herbs can re-hydrate and release all of their flavours.
When it’s ready, give the dip a good stir and serve. This delicious non-dairy veggie dip pairs very well with veggies like:
- carrot sticks or baby carrots
- celery sticks
- bell peppers
Since this dip is on the thick side, it’s a two in one tofu dip / spread recipe and makes an excellent sandwich or wrap spread.
You can also serve it with your favourite crackers and pretzels, and my favourite…it also makes an amazing vegan chip dip:
Did you make this tasty tofu dip? If so, please leave me a comment and star rating below. You can also share a pic over on Instagram so I can see it! Just be sure to tag me, I’m @delightfuladventures.
If you like this recipe…
…you may also like these:
- Vegan Almond Cheese Spread
- Creamy Vegan Veggie Dip
- Vegan Cheese Ball
- Shortcut Vegan Aioli
- Vegan Parmesan
Vegan Dill Dip
- Drain and press the block of tofu to get rid of any excess water. Crumble into small pieces and place in your food processor.
- Add the mayonnaise, lemon juice, garlic powder, onion powder, and salt to the food processor, process until everything has combined and no chunks of tofu remains.
- Add the dried dill and the dried parsley to the food processor and pulse until they have been incorpoarated into the mixture.
- Scrape dip out into an airtight container, cover, and refrigerate for at least 1 hour before serving.
- Stir before serving and serve cold.
- Please read all of the helpful tips and info above before making this recipe.
- This dip needs to be made in advance and chilled for at least 1 hour before serving, keep that in mind before starting.
- If you want to use fresh herbs, replace the dried dill and dried parsley with 2 tablespoons of finely chopped fresh dill 4 teaspoons of finely chopped fresh parsley. Taste after everything has blended and if you feel it needs a little more, adjust as necessary.
- A little liquid may separate from the dip after being in the refrigerator for a while. This is fine and totally normal, just give it a stir and serve.
- Store dip in an airtight container in the refrigerator for up to 3 days.
- Nutrition info is based 1 of 12 servings (each serving is 2 tablespoons). Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.