Always vegetarian, often vegan

Three dips

Three dips with your afternoon drinks

Three dips

Dips, delicious with raw carrots, celery, but also with tortilla chips or on your baguette.
Voorbereiding 10 minutes
Bereiding 1 hour
Totale tijd 1 hour 10 minutes
Course: Snack
Keyword: bell pepper, dip, onions, spinach
Porties: 1



  • 2 white onions
  • 150 gr raw cashews
  • 80 ml water
  • 1 tablespoon lemon juice
  • 1 tablespoon apple vinegar
  • 100 gr (vegan) mayonaise
  • 1/4 teaspoon onion powder
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt


  • 1 jar grilled peppers (300 grams) or 3 self-grilled red peppers
  • 110 gram roasted walnuts
  • 1/4 teaspoon chili flakes
  • 1 teaspoon cumin powder
  • 1/2 lemon
  • 1/4 teaspoon Baharat or cayenne pepper
  • salt and pepper


  • 125 gr fresh spinach
  • 50 gr Parmesan cheese (for vegan version, use recipe from our vegan Parmesan cheese with pesto recipe)
  • 4 tablespoons cream cheese
  • 5 tablespoons olive oil
  • 25 gr raw cashews
  • salt and pepper


Onion dip

  • Chop the onions.
  • Saute the onions very slowly in 2 tablespoons of olive oil until they are completely caramelized. The longer and slower you do this, the sweeter the onions will become and the better the dip.
    Stir occasionally. When the onions are soft and golden brown, remove them from the heat and let them cool completely.
  • Place the raw cashews, water, lemon juice, vinegar, nutritional yeast and 1/2 teaspoon salt in a blender and blend until smooth.
  • Place the cooled onions, cashew mixture, mayonnaise, onion powder, salt and ground black pepper in a bowl and mix together.
  • Garnish with something green like chives, parsley, cilantro, or whatever you have on hand. It is a tasty dip for raw vegetables or different types of chips.

Bell pepper dip

  • If you are using fresh peppers: roast the peppers under the grill or directly on the fire. When the peppers are blackened, place them in a plastic bag to cool. After 10 minutes you can remove the skin and you are left with roasted peppers. When using a jar, open the jar.
  • Squeeze half the lemon so that you can add the lemon juice to the dip.
  • Now put all the ingredients in the blender with peppers, walnuts, lemon juice, cumin, chili flakes, pepper and salt and blend until smooth. Taste and season with salt and pepper or a pinch of Baharat.

Spinach dip

  • Place all ingredients: spinach, Parmesan cheese, cream cheese, olive oil, raw cashew nuts and salt and pepper in the blender and blend to a smooth dip. Season with salt and pepper.
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