Creamy Vegan Dill Dip

This Creamy Vegan Dill Dip is the fresh summery dip you’ll love for veggies, sandwiches, salads and more! It’s easy and quick to put together; simply throw all the ingredients in a blender and blend! Nut-Free too!

Vegan Dilly Dip Video Tutorial

The Inspiration for this Creamy Vegan Dill Dip

In my pre-vegan days, dilly dip was my all time favourite condiment.  Fresh and summery, it would be my go-to veggie dip, sandwich spread, and salad dressing.  After I went vegan, I would pass it in the grocery store and feel a tinge of nostalgia.  Lately, I’ve been recreating old favourites and put this one together surprisingly easily. 


How this Creamy Vegan Dill Dip Works

Regular dill dip usually contains a ton of high-fat and high calorie mayonnaise and sour cream This vegan version is as rich and creamy as the original but does NOT have any added fat! Instead a combination of silken tofu, fresh lemon juice, and garlic and herbs make up the creamy emulsion.

How to Make Creamy Vegan Dill Dip

You’ll need about 6 oz (175g) of silken tofu. I used half a package of Mori-nu Extra Firm Silken Tofu as I can find it all the major groceries in my area. Then, combine that with lemon juice, garlic, onion powder, fresh parsley and, of course, fresh dill. Blend that until smooth and BAM! Ultra-creamy, bright and flavourful vegan dill dip.


How to Serve

Dilly dip is just perfect with some crisp veggie sticks. Wonderfully healthy, especially since this vegan dill dip is completely oil and overt-fat free. Potatoes are vegetables. Therefore, french fries are veggie sticks. Hence, this snack of fries and dip is health food. That’s my story and I’m sticking to it!

But if you want to get wild, try it with some my Burmese Tofu Crispy Dippers!

fried burmese tofu vegan "fish sticks" with creamy dill dip

Printable Recipe for Creamy Vegan Dill Dip

Yield: 3/4 cup

Creamy Vegan Dill Dip

Creamy Vegan Dill Dip

A luscious dill dip made with fresh herbs. It also happens to be fat-free, nut-free, gluten-free and rich in protein.

Prep Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes


  • 6 oz (175g) extra firm silken tofu (I used a half package of Mori-nu Extra Firm Silken Tofu)
  • 1 1/2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh parsley
  • 2 Tablespoons fresh dill weed
  • 1-2 teaspoons onion powder
  • 1 small clove of garlic
  • salt and pepper to taste


  1. Blend until smooth: silken tofu, lemon juice, onion powder, garlic powder, garlic clove.
  2. Stir in chopped herbs OR blend in as well for a greener dip.
  3. Taste, then add salt and pepper, adjusting as necessary. Garnish with extra parsley and/or dill if desired.
  4. Chill in the fridge. The flavour improves after spending at least an hour in the fridge.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Showing 3 comments
  • john h

    Another great recipe. A great base to work from simply ny adding other seasonings.


  • Becky

    Hi Mary!
    I was wondering what the measurements would be for dried dill and parsley? It’s what I always have and don’t want to have to buy fresh.

    • Mary

      Hi Becky,
      Thanks for the question. This recipe is much more wonderful when using fresh herbs…but I’d try this recipe with:

      1-2 teaspoons dried parsley, and
      1-2 teaspoons dried dill

      I’d start with 1 teaspoon each at first, taste, then see if I want to add more. Sometimes one batch of dried herbs is stronger than the next and I’d rather start with less than risk over-doing it. Good luck!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe
pancakes with vegan butter and vegan honeyBurmese Tofu Crispy Dippers