Easy Ranch Dip

By Jennifer McCann ,


Makes about 2 cups

  • ½ cup plain soymilk
  • 1 tablespoon fresh lemon juice
  • One 15 oz can white beans, rinsed and drained
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried parsley
  • ¼ teaspoon dried tarragon
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper
  • Salt and pepper to taste


  1. Combine soymilk and lemon juice, and set aside for 2 minutes while the mixture curdles.
  2. Add soymilk and beans to a blender, and process on high for 2 minutes, or until completely smooth.
  3. Spoon the dip into a bowl, and stir in the remaining ingredients. Cover and chill in the refrigerator before serving.

Recipe used with permission from Vegan Lunch Box, by Jennifer McCann (Little "s" Press, 2006).

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