Vegan Dips and Dressings for Your Next BBQ

Any BBQ is incomplete until it is accompanied by some kinds of dips. 

There’s no fun if there’s no variety of interesting, delicious dips to enjoy with all the BBQ Dishes.

Don’t just settle for bland options like vegan mayo to have with vegan BBQ dishes. 

Here are some mouth-watering vegan dips you can prepare in your kitchen! They are super-easy to make and quick. 

Let’s dive into the recipes!

If you want a creamy dressing that looks as good as it tastes, look no further. This healthy vegan dip is an absolute favorite for all vegans. 

The baby green dip isn’t just a dip, it can be paired with salads, roasted vegetables, and even sandwiches. This dip is quite healthy since it is made with fresh green veggies.

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

• 1 medium-large ripe avocado or 2 small ones, peeled, pitted and diced
• 1/4 cup of lemon juice
• 3 to 4 ounces of power greens, baby spinach, arugula or combination
• 2 tablespoons minced fresh parsley, cilantro, or drill
• 1/2 teaspoon ground cumin
• salt and freshly ground pepper to taste 
• 1/3 cup Tahini (sesame paste)
• Fresh pita, raw veggies, tortilla chips, pita chips or a combination (for serving)

Instructions:

1. Rinse the greens and place them in a saucepan with water. Ensure that the water covers the leaves. Cook them for only 1 minute. This will let it wilt down. Remove the greens from the heat.
2. Place the ingredients in a food processor. Process it until it is smooth. Add water as required. Make sure to make it of a medium-thick consistency. 
3. Transfer the dip to a serving bowl. 
4. Your vegan dip is ready to be served with BBQ Vegan Meats, Fresh pita, raw veggies, tortilla chips, pita chips, or combinations of everything. You’re in for a real treat!

Creamy Vegan 4-layer Mexican Dip

This Mexican dip is one of the tastiest dips known to be a ‘heavy’ dip. It has a creamy texture, and it is thick enough to be consumed as a meal itself. 

Preparation time: 30 minutes
Cooling time: 30-60 minutes

Ingredients:

 For 1st layer

• 1 clove garlic, crushed
• 1 teaspoon cumin powder
• 1 cup cooked black beans
• 2 tablespoon soy sauce/tamari/ soy seasoning
• 1 pinch of chipotle powder
• 1 teaspoon chili powder
• 2 tablespoon water

For the 2nd layer:

• 1 tablespoon lemon juice
• 2 medium avocados
• 1 clove garlic, crushed
• salt to taste

For the 3rd layer:

• 1 cup Mexican Tomato Salsa

For the 4th layer:

• 1/2 teaspoon garlic powder
• 1 tablespoon nutritional yeast
• 1/2 cup soaked cashews (soaking optional)
• 2 tablespoon water
• 1 pinch chipotle powder
• 1/2 cup coconut milk(full fat)
• salt to taste

Instructions:

1. To prepare the first layer, blend the garlic, beans, chipotle, cumin, water, chili powder, and soy sauce. Blend it for 30 seconds till the mixture is smooth but has some texture. 
2. Spoon it into a 7-inch round container with a lid. Use a spatula to smoothen the surface of the first layer. 
3. For the second layer, take a medium-size bowl. Add the garlic, avocados, garlic, and salt. Mix them well with a fork till the mixture is a little lumpy. 
4. Spread and flatten the layer on top of the previous mixture in the container.
5. To make the third layer, add the pot of salsa on the guacamole layer. 
6. Place the lid on the container and put it in the refrigerator till you complete preparing the fourth layer.
7. For the fourth layer, blend the cashews, chipotle, coconut milk, nutritional yeast, water, garlic powder, and salt. Put the blender on high power to make the texture smooth. 
8. Take out the container from the freezer and spread the mixture on top.
9. Place this finished layer dip in the fridge for 30 minutes to 1 hour. Let it firm up. Take it out from the refrigerator, and then it is ready to be served. 

You can serve this fantastic Mexican dip with Vegan BBQ Skewers, Mexican rice, crudites, tortillas, or tortilla chips. 

Baba Ganoush

Baba Ganoush is originally a Lebanese dish but is also common in Syria, Turkey, and Israel. In Turkish culture, it is called ‘Patlican Salatasi,’ which means ‘eggplant salad.’ 

It has a mild smoky flavor and a creamy texture.

Preparation time: 15 minutes
Cooking time: 45 minutes

Ingredients:

• 2 tablespoon Tahini
• 2 large eggplants
• 1 tablespoon olive oil
• 1 head garlic (roasted with 1 tablespoon oil)
• 1/2 lemon (squeezed)
• Sea salt
• Black Pepper

Instructions: 

1. Take the eggplants and poke it several times with a fork.
2. Remove the outer layer of the garlic head and leave the inner skins intact. Take a knife and chop off the tips of each clove. Put it in tinfoil. Add 1 teaspoon of olive oil to it. Make sure that the sides of the garlic are covered well with oil. You can rub the oil on the garlic sides to ensure this. Then close the tinfoil. 
3. Take garlic head and eggplants and place it in the oven. Bake it at 460 °F (240 °C) for 45 minutes. Check if the eggplants have become soft from inside by poking them with a fork. 
4. Let the eggplants cool down. Slice it open and scoop the flesh out and put it in the food processor. Pop-out the cloves of the garlic and add it to the food processor with the cooked eggplant.
5. Add 2 tablespoon of Tahini, 1 tablespoon olive oil, and squeeze half a lemon. Process it till it becomes smooth. 
6. Add black pepper and salt to taste. 

You can garnish it with parsley, pomegranate seeds, and Paprika. 

Serve it with Vegan BBQ Chicken, Vegan BBQ Ribs, Vegan Shawarmas, freshly chopped vegetables, or flat-breads. 

Spinach Artichoke Dip

This vegan delicacy is a creamy, cheesy dip that is generally consumed warm. 

This is a superb recipe and a complete treat for any party! People use it as a sandwich filling, and you can enjoy it with vegan pasta too. 

Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients:

• 12 oz. silken tofu
• 2 tablespoon olive oil or canola oil
• 8 oz. vegan cream cheese
• 1 tablespoon dijon mustard
• 1 teaspoon minced fresh thyme
• 1/4 cup nutritional yeast
• 1 teaspoon minced chives
• 2 tablespoon freshly squeezed lemon juice
• 1 teaspoon dried oregano
• 1/2 to 1 teaspoon salt
• 1 teaspoon red pepper
• 14 oz. canned artichokes, drained and chopped
• Lots of freshly ground black pepper
• 4 cloves garlic, minced or crushed
• 3/4 cups minced sun-dried tomatoes
• 10 oz. frozen chopped spinach, defrosted and water drained out
• A drizzle of olive oil, fresh herbs and extra minced sun-dried tomatoes for serving (optional)

Instructions:

1. Preheat the oven to 350 °F (180 °C).
2. Take a hand blender/food processor in a mixing bowl. Place the vegan cream cheese, nutritional yeast, silken tofu, lemon juice, olive or canola oil garlic, and dijon mustard in the bowl. Blend them well till the mixture becomes smooth. 
3. Stir the herbs, crushed red pepper, 1/2 teaspoon salt, and pepper in the bowl. Add the salt as per taste. 
4. Add the spinach, sun-dried tomatoes, and chopped artichoke in the bowl and mix them well.
5. Transfer the mixture into a small cast iron or baking dish. Drizzle little olive oil on top (optional).
6. Bake it for 30 minutes till it becomes hot, bubbly, and brown on top. 

Sprinkle some fresh herbs and sun-dried tomatoes on top of it and serve it with BBQ Vegan Burgers, Vegan BBQ chips, toasted baguettes, or tortilla chips. 

But the fun doesn’t have to stop at vegan dips, vegan salad dressings are also among the tastiest condiments you can add to the menu. Check out two of the most popular vegan salad dressings below:

Easy Vegan Ranch Dressing

Preparation time: 5 minutes
Cooking time: 5 minutes

Ingredients:

• 1½ teaspoon apple cider vinegar
• 1/2 tablespoon dried parsley
• 1½ cup vegan mayo
• 1 teaspoon dried drill
• 1/4 teaspoon paprika
• 1/4 to 1/2 cup non-dairy milk (any unsweetened original flavor)
• 3 cloves garlic, crushed
• 1/4 teaspoon pepper
• 1 teaspoon onion powder
•  Salt to taste

Instructions:

1. Take all the ingredients in a bowl and mix them well.
2. Add milk as per your desired texture for the salad. If you find the mixture too thick, then you can add some more milk. 
3. Place it in a jar and keep it in the fridge for at least 4 hours. This makes the flavors come out better. 

Now, your vegan salad dressing is ready to be added to your salad!

Vegan Caesar Dressing (Oil-free)

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:

• 1/4 cup + 3 tablespoons (105g) water
• 2 to 3 tablespoons nutritional yeast flakes
• 1/2 teaspoon dried parsley
• 1/2 heaping cup (75g) raw pine nuts (you can also use cashews as a substitute)
• 2 tablespoon (30g) fresh lemon juice
• 2 large garlic cloves
• 1/4-1/2 teaspoon ground black pepper
• 1/2 teaspoon fine sea salt

Instructions:

1. Add all the ingredients in the food processor or blender. Blend it till the mixture becomes creamy and smooth. 
2. Place the mixture in the fridge for 30 minutes. It is best served chilled.

For serving and garnishing, broccoli, extra black pepper, and pine nuts can be added. 

Final Thoughts

Try out these mouth-watering BBQ dips at your next barbecue. These fantastic recipes will surely take your taste palate on a delicious journey!

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