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    Home » Recipes » Spreads, Sauces, and Dips

    Vegan Dill Dip

    Published: May 22, 2020 · By: Gwen Leron
    This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Pinterest pin showing an overhead shot of a bowl of vegan dill dip surrounded by vegetables, chips, crackers, and pretzels for dipping, this image is to be used to pin this recipe to Pinterest.

    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!

    A hand dipping a potato chip into a bowl of dip, veggies and chips surround the bowl.

    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.

    An overhead shot of glass bowls, each filled with the ingredients needed to make vegan dill dip.

    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.

    A collage of four images showing the progression of the steps needed to make this dip.

    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.

    An overhead shot of a bowl of dill dip, the bowl is surrounded by fresh vegetables, chips, and crackers.

    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
    • broccoli
    • cauliflower
    • cucumber
    • tomatoes
    • celery sticks
    • bell peppers
    A hand dipping a piece of fresh broccoli into a bowl of dip.

    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:

    A hand holding up a potato chip with dip on it.

    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.

    You can help others to find this recipe by pinning it to your recipe board on Pinterest! Click here to pin it now!

    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
    Overhead shot of a bowl of dip, the bowl is in the middle of a platter filled with veggies, pretzels, crackers, and chips.
    Print Recipe Pin Recipe SaveSaved!
    5 from 2 votes

    Vegan Dill Dip

    All you need to make this easy and delicious vegan dill dip is 8 ingredients and a few minutes. This recipe is dairy-free and filled with amazing flavour, plus, it pairs perfectly with your favourite chips, crackers, veggies, and pretzels...you can even use it as a simple spread for sandwiches!
    Prep Time:10 minutes
    Chill Time1 hour
    Total Time:1 hour 10 minutes
    Author: Gwen Leron
    Course: Appetizer, Snack
    Cuisine: Gluten-Free, Vegan
    Diet: Vegan
    Servings: 12

    Suggested Equipment:

    • Kitchen Scale
    • Food Processor
    • Rubber Spatula

    Ingredients:

    • 1 block (350 g) extra firm tofu
    • ¼ cup vegan mayonnaise
    • 6 tablespoons fresh lemon juice
    • ¾ teaspoon garlic powder
    • ¾ teaspoon onion powder
    • ¾ teaspoon salt
    • 1 tablespoon dried dill weed
    • 2 teaspoons dried parsley flakes

    Instructions:

    • 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.

    Recipe Notes:

    • 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.

    Nutrition Info:

    Serving: 2tablespoons | Calories: 80.7kcal | Carbohydrates: 1.4g | Protein: 5.3g | Fat: 6.1g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.8g | Sodium: 187.1mg | Potassium: 18.7mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 23.8IU | Vitamin C: 3.1mg | Calcium: 57.7mg | Iron: 0.8mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!

    More Vegan Spreads, Sauces, and Dips

    • Easy Peach Sauce (Fresh or Frozen Peaches)
    • Easy Strawberry Sauce
    • Easy Cherry Sauce
    • Easy Blueberry Compote

    Reader Interactions

    Comments

    1. Caroline says

      June 23, 2020 at 3:49 am

      5 stars
      This was a super easy recipe. I have never made a dip with tofu as a base before and was surprised how creamy and delicious it was. Everyone loved it! I'm thinking of trying it as a base for a Tsatsiki dip ever done that?!

      Reply
      • Gwen Leron says

        June 23, 2020 at 1:24 pm

        I'm so glad everyone loved it, Caroline! Hmm, I've never tried using the same base for a tzatziki dip but I'm pretty sure it can be done! If you try it, please let me know! 🙂

        Reply

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