The Flaming Vegan

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Low Fat Creamy Dill Dip
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Low Fat Creamy Dill Dip

Prep Time: 5 minutes

To assist in continuing to eat healthy, I have been keeping some chopped crudité  / raw vegetables in the fridge to eat if I become peckish. To make it a little more enticing, I made some creamy dill vegetable dip that is soooo good. It is also great with crackers, on pitas, on salads...etc. If you add a bit of water to it, then it can make a nice dressing. I suggest making a double batch if there is more than just you in the house, since I am sure I will get through this within the next 24 hours. :P


  • 1 package firm silken tofu
  • small handful of fresh dill (I used fresh dill that I had frozen in my freezer)
  • 2 garlic cloves (or garlic powder)
  • few shakes of onion powder
  • pinch of red hot pepper flakes (optional if you like things a bit spicy!)
  • 1/2 tbs nutritional yeast
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp rice vinegar
  • juice from lemon wedge
  • pinch of sea salt 

* What I would have definitely added if I had it in the house is some spinach and artichokes... mmm. Next time!


  1. Simply blend all of the ingredients in a blender until smooth and creamy. Do a taste test and if there isn't enough flavour, add in more dill or garlic or vinegar or lemon...etc. I like a strong dill flavour so I added quite a bit in. You can have the dip straight away or place it in the fridge for about 30-60 minutes, to allow it to thicken up a bit more and have the flavours fuse together. You can play around with having the dip cold, room temperature or warmed up and see how you prefer it. 

Silken tofu is a great base for all sorts of dips or sauces. I would really like to try adding fresh chives or basil to a future dip. :)

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