vegan holiday dip + how to make any dip party-ready!
vegan holiday dip + how to make any dip party-ready!
This dip is stunning, delicious, and Christmas party-ready!
It’s dip season!
When we're hosting, the first thing that pops into our heads is usually, "What dips should we make?" Especially this time of year.
Here I’m sharing the vegan holiday dip I’m serving tonight, yes tonight! We’re hosting a cocktail party, and we, myself and my husband, are the only vegans but I've gone for an all plant-based menu (as per ushe, of course).
Before diving into this festive and delicious dip recipe, here are some quick tips on making any dip—store-bought or homemade—party-ready.
Elevate with Elegance:
It's all about those finishing touches. Dust off your fancy serving dishes; the ones you rarely use are perfect for this time of year. Let those beautiful platters and plates steal the spotlight. Also opt for the nice serving spoon or spreading knife.
Plates over Bowls:
We're used to serving dips in bowls but try spreading them onto a beautifully shaped plate or shallow serving dish. Taking store-bought dips out of their containers and onto a nice plate instantly levels up the presentation.
Garnish Galore:
Garnish is key! Think chopped nuts, roasted veggies, and fresh herbs sprinkled over your dip. If you've opted for a plate, spread these accoutrements across the entire surface, just like I did with my vegan holiday dip. Play with colors, textures, and flavors to make it pop.
Perfect Pairings:
Go beyond tortilla chips! Offer an array of accompaniments—cut zucchini, carrots, and bell peppers into thick sticks or slices, grab some artisanal bread, or warm up some pita chips for an extra touch of sophistication.
Do you have a plant-based foodie in your life? Consider gifting them a subscription this year!
This Holiday Dip
I was inspired by the season — I wanted something with deep, warming flavors but also a dish that visually shouted, “I’m festive”! Colors had to come into play.
The first step in making this vegan holiday dip is to roast some garlic, then, using a food processor, whip the garlic, some navy beans, lemon juice, and walnuts together until smooth. It gets spread onto a plate and garnished with flavorful, crunchy bits — the toppings are essential. A sprinkle of rosemary to finish brings everything together.
VEGAN HOLIDAY DIP
Makes 6 to 8 servings
Equipment needed: food processor
Holiday parties need some dippage. This dip-spread hybrid, featuring garlic, rosemary, pomegranates, and pistachios, boasts stunning flavors, perfect for a dressed-up occasion. Serve it alongside warm bread, pita chips, Mary’s Crackers, or any whole grain cracker. Vegans and non-vegans alike will love it. If you’re expecting a big crowd, make two!
INGREDIENTS
Dip
8 to 10 large garlic cloves (peels left on)
1 (15 ounce/425 g) can navy beans, drained and rinsed (about 1½ cups beans)
Juice of ½ lemon
¼ cup (25 g) walnuts
¼ teaspoon sea salt
Water to thin as needed
Toppings
1 (2-inch/5 cm) sprig fresh rosemary
3 tablespoons (18 g) pistachios, chopped
3 tablespoons (18 g) walnuts, chopped (or additional pistachios)
¼ cup (40 g) pomegranate arils
HOW-TO
Preheat the oven to 400ºF and line a small baking sheet with parchment paper. Pierce each unpeeled garlic clove with a knife (this keeps them from exploding in the oven) and lay them on the sheet pan. Place the pan in the oven and roast for 12 to 15 minutes (they should be browned, fragrant, and soft). Take them out of the oven and let them cool.
Meanwhile make the dip by placing the navy beans, lemon juice, walnuts, and salt in a food processor. When the garlic cloves are cool enough to handle, peel them, discard the peels, and place the cloves in the food processor as well.
Process continuously. Add water 1 tablespoon at a time, as needed, to help everything come together until creamy and smooth. We want this dip to be thick, not runny.
Transfer the dip to a shallow plate or serving dish and spread it out evenly.
Remove the rosemary leaves from the sprig and finely minced them. Spread the additional walnuts, pistachios, pomegranates and minced rosemary over the dip and serve. I like to pair this dip with warm sour dough or homemade pita chips. Any whole grain cracker will work well.
Printable Recipe
Substitutions
Garlic: If you don’t want to roast the garlic, use 1 large garlic cloves (crushed and peeled) instead. If you or a guest cannot tolerate garlic, you can omit just taste and reseason with salt and lemon to add more flavor. A touch of red pepper flakes will also work nicely.
Pomegranates: If you can’t find any, you can omit or use dried cranberries instead. Something with a pop of color and a little sweetness is ideal.
Rosemary: If you’re not a fan of rosemary or don’t have any, you can omit or use fresh thyme leaves instead. Dried rosemary won’t work well in this recipe.
Nut-free: If you need a nut-free option, swap the walnuts in the dip to 2 tablespoons of tahini, and top the dip with ½ cup of toasted pumpkin seeds instead of the walnuts and pistachios.
Make Ahead Tips
You can make this dip the morning or afternoon before a party. Spread it onto a dish, add the chopped walnuts and pistachios, cover tightly and keep in the fridge. Note that it’s best to hold off on adding the fresh rosemary or pomegranate arils because the rosemary will lose it’s punch and turn brown and the pomegranate arils might bleed their juices onto the dip. Add both of these right before serving.
Holiday Meal Ideas
If you need more holiday meal ideas, check out the latest recipe posts
Butternut Squash and Roasted Garlic Lasagna (nut-free)
Beet Shepherd’s Pie with Sour Cream Potatoes
Holiday Mushroom Tarts (appetizer or cocktail party nibble!)
From my kitchen to yours, happy holidays!
xo
Ashley
This dip was a big hit on Christmas!!