Vegan Ranch Dip
A creamy, flavorful plant-based ranch dip made without oil. White beans provide protein and body, while fresh herbs bring vibrant, garden-fresh flavor. Perfect for dipping veggies or spreading on wraps.
Equipment
- Blender or food processor
Ingredients
- 1 cup cooked white beans drained and rinsed
- ¼ cup unsweetened plant yogurt soy or almond
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 small garlic clove or ¼ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp sea salt adjust to taste
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh dill chopped
- 1 tbsp fresh chives chopped
- 2 –3 tbsp water to adjust consistency
Instructions
- In a blender or food processor, combine white beans, yogurt, lemon juice, vinegar, garlic, onion powder, and salt. Blend until completely smooth.
- Stir in parsley, dill, and chives by hand to preserve fresh texture.
- Add water gradually until reaching your preferred dip consistency.
- Chill for at least 30 minutes before serving.
Notes
This dip tastes best after chilling to let the flavors meld. Adjust herbs to taste and use a neutral plant yogurt to keep the flavor light. Perfect as a healthy veggie dip, sandwich spread, or salad topper.