Vegan Garlic and Parsley Dip


My coworker, Jenny, brought in this dip and let me try some. I was hooked! Apparently this is a family recipe and a go-to for her when trying to think of something to bring to or serve at parties because it’s so easy. When she told me how healthy and easy this dip was to make, I knew I had to feature it on this blog. This is a wonderful dip to bring to a potluck or for serving at parties. It’s vegan, gluten free, garlicky and delicious. Matt and I ate nearly the entire bowl in one sitting. P.S. it’s also really filling because the base is tofu. This dip is soo easy. Here’s how  you make it.


Extra firm tofu drained and patted dry (we used a 15.5 oz package for our recipe)

Italian Parsley (fresh)

2-3 garlic cloves (add these to taste. You will need more if making a larger batch)

Spike Seasoning (we used the salt-free yellow bottle)


Salt/pepper to taste


In a food processor add the tofu, garlic cloves, and parsley. Blend until everything is incorporated. The mixture won’t be completely smooth. This is how you want it. Transfer the mixture to a bowl and add in the spike seasoning, salt, pepper, and vegenaise to taste. Enjoy.

Also,  Jenny insisted that blue corn chips were essential with this dip and I agree. The blue corn chips make this dip even more special. I have never seen a dip with a tofu base before but after making this I was thinking this would make a wonderful sandwich spread in a veggie sandwich. You could also use a variation of this recipe as a egg salad substitute for egg salad sandwiches maybe some mustard, chives, red onions, curry and spike seasoning added to the tofu : ). Hope you enjoy this recipe as much as we do.