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–+ servings
creamy dairy free chip dip

Vegan Chip Dip

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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 medium mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Chef's knife
  • 1 Cutting board
  • 1 plastic wrap or airtight container

Ingredients
  

  • 1 1/2 cup vegan sour cream
  • 1/2 cup vegan mayonnaise
  • 2 tablespoon lemon juice fresh
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper ground
  • 2 tablespoon fresh chives finely chopped
  • 2 tablespoon fresh cilantro finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • 1 1–2 tablespoons unsweetened plant milk as needed
  • 2 tablespoon diced pickled jalapeños optional

Instructions
 

  • Add the vegan sour cream and vegan mayonnaise to the medium mixing bowl.
  • Whisk in the lemon juice and apple cider vinegar until completely smooth.
  • Add the nutritional yeast, onion powder, garlic powder, smoked paprika, ground cumin, salt, and black pepper to the bowl.
  • Whisk the mixture until all spices are evenly incorporated and no streaks remain.
  • Fold in the chopped chives, cilantro, parsley, and diced pickled jalapeños using the spatula.
  • If the dip is too thick, whisk in plant milk 1 tablespoon at a time until it reaches your desired dipping consistency.
  • Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  • Transfer the dip to a serving bowl or small bowl and smooth the top with the spatula.
  • Cover tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to let flavors meld.
  • Remove from the fridge, stir once more, and serve chilled with tortilla chips, potato chips, or veggie sticks.

Notes

For best flavor, make this dip a few hours ahead or even the night before so the herbs and spices fully infuse the base, and always taste again just before serving to adjust acidity and salt because chilling can slightly mute flavors. If your vegan mayo or sour cream is sweet, balance it with a splash more vinegar or lemon, and for a lighter dip, replace part of the mayo with unsweetened thick plant yogurt. You can customize the spice level by increasing jalapeños or adding a pinch of cayenne, and if the dip thickens in the fridge, simply loosen it with a small splash of plant milk and stir well.
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