Vegan Dilly Dip

This vegan dilly dip is super easy and quick to put together and happens to be gluten-free and nut-free. Simply throw all the ingredients in a blender and blend! Click here to skip to the printable vegan dill dip recipe.

Vegan Dilly Dip Video Tutorial

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. 


Regular dill dip usually contains a ton of high-fat and high calorie mayonaise and sour cream This vegan version is as rich and creamy as the original but does NOT have any added fat! Bonus!  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.


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 and through caution to the wind, try it with some deep-fried Burmese Tofu sticks.

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

Close up with vegan dill dip. This version didn’t have parsley so it’s not so green.

Vegan Dilly Dip
A luscious dill dip made with fresh herbs. It also happens to be fat-free, nut-free, gluten-free and rich in protein.
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Total Time
10 min
Total Time
10 min
  1. 6 oz (175g) extra firm silken tofu (I used a half package of Mori-nu Extra Firm Silken Tofu)
  2. 1 1/2 Tablespoons fresh lemon juice
  3. 2 Tablespoons fresh parsley
  4. 2 Tablespoons fresh dill weed
  5. 1-2 teaspoons onion powder
  6. 1 small clove of garlic
  7. salt and pepper to taste
  1. Combine everything in a blender.
  2. Blend until smooth. Test for graininess. Blend for longer if needed until completely smooth.
  3. Taste, then add salt and pepper, adjusting as necessary.
  4. Garnish with extra parley and/or dill.
  1. Store this in the fridge. The flavour improves after spending at least an hour in the fridge.
Mary's Test Kitchen https://www.marystestkitchen.com/
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!

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