LUV Blog



Homemade dips are as good as a secret weapon: a great dip elevates vegetables into a delicious snack for the kids, is delightful paired with pitta and vegetables for a light lunch, and makes for a great tapas-style picnic.

We’ve got three very different but easy recipes that range from fresh and crisp to warm and comforting and even chocolatey and sweet.

Fresh and Easy Homemade Salsa

Once you taste this salsa and realize how much fresher and more delicious it is compared to store-bought, you’ll never go back. It’s a perfect low-calorie and bright flavor complement to summer, and not to mention great for your skin: tomatoes (specifically raw) contain lycopene, which helps protect skin from sun damage, as well as containing Vitamins C and E.

Servings: approx. 6
Serving size: approx. 1/3 cup
Calories per serving: approx. 55

  • 10 Roma tomatoes, diced
  • 1/2-1 medium white onion, diced
  • 3 limes, juiced
  • 1-2 jalapeños, diced (accordingly to taste)
  • 1/4 cup of fresh cilantro, chopped
  • 1/2-1 tsp salt
  • Optional: 1 bell pepper (color of choice), diced, for more color, flavor and texture

Combine all ingredients in a serving bowl and refrigerate for at least 1 hour before serving so that the flavors can marinate. Serve with organic tortilla chips.

Dairy-Free Spinach and Artichoke Dip

This is a classic favorite with a healthier twist; much lower in fat than its original version and higher in antioxidants due to it being plant-based. There’s a small amount of preparation that comes with this recipe, but we can guarantee it’s worth it!

Servings: 8
Serving Size: ¼ cup
Calories per serving: approx. 127

  • 1 bag frozen spinach
  • 1 can artichoke hearts, chopped
  • 1 cup raw cashews, soaked
  • 1/2 cup unsweetened almond or oat milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4-1/3 cup of nutritional yeast (depending on level of cheesiness preferred)
  • Salt and pepper to taste
  • 2 tbsp neutral oil
  • 1 lemon, juiced
  • 3 tbsp fresh parsley, chopped

1. Empty the bag of spinach into a strainer and set over the top of a bowl; allow to strain and thaw for 2 hours.

2. Cover the cashews with hot water and allow to soak while the spinach thaws and drains.

3. Once the cashews have finished soaking and are swollen, drain, rinse and add to a blender with the milk, garlic and onion powder and nutritional yeast. Blend until smooth, adding more plant milk if necessary to thin out the consistency.

4. Heat up a saucepan or skillet over medium heat, add the oil followed by the spinach and artichokes. Sauté for around 5 minutes, making sure it doesn’t burn.

5. Turn down the heat and pour the creamy cashew “cheese” mixture into the pan, constantly stirring so there’s no caking on the bottom of the pan. Once the mixture has started to gently boil, give it another 3-4 minutes before removing from heat (you may want to add water, veggie broth or the strained spinach water if the consistency starts to get a bit thick).

6. Mix in lemon juice, salt and pepper and parsley, and serve warm with sourdough, tortillas, crackers, celery and carrots.

Decadent Chocolate Dessert Hummus

I know what you’re thinking…dessert hummus doesn’t exactly sound appetizing when your brain imagines dipping a bar of chocolate in the traditional garlicky flavored dip. But this version paired with some fruit is delicious!

Servings: 5-6
Serving Size: 3-4 tbsp
Calories per serving: 200-250

  • 1 can of chickpeas, drained and rinsed
  • 1/3 cup of almond butter (you can use peanut butter too)
  • Pinch of salt
  • Splash of vanilla extract
  • 2-3 tbsp cacao powder
  • 1/4-1/3 cup of agave nectar to taste (you can also maple syrup or your preferred sweetening syrup)

Combine all ingredients into a food processor and blend until smooth. Serve with strawberries and raspberries. You can even garnish with a little sprinkle of chocolate chips on top.


ABOUT THE AUTHOR: Madison Eubanks is Holistic Wellness Practitioner and a graduate of Southwest Institute of Healing Arts. Nutrition and Urban Farming are not only her areas of expertise, but her passion; she loves educating people on the healing powers of food and how they can allow it to “be thy medicine”. Madison also has certifications as a health and life coach and is a 200-Hour Registered Yoga Teacher. She has been a dedicated vegan for over four years, believing it to be one of the best choices she has ever made: ‘there is no better diet that takes in consideration for human health, the environment and animal welfare.’