A Plant-Powered Protein-Packed Dip

A lot of folks still believe the myth that plant-based means protein-poor - but let’s be real, plants pack a punch. And this vegan cheese dip? It's a total protein powerhouse in disguise.

Perfect for springtime snacking or bringing some cool to a hot summer picnic, this dip is smooth, creamy and surprisingly simple. Built on a base of whipped silken tofu and our Roasted Garlic Vegan Cheese Wedge, it’s got all the vibes of something fancy but comes together in only 20 minutes. Yes, it looks like a showstopper - but it’s low-effort, high-reward.

What makes this so dippin' good

Before we get too deep into the dip, let’s break down the core ingredients and why they’re doing more than just tasting great:

- Silken Tofu:
This is where the protein party starts. Just half a cup delivers around 8g of plant-powered protein — plus iron, calcium, and B12 rollin' in like your nutritional hype crew. Bonus: it’s super low in fat and carbs, if that’s your thing.

- Darë Roasted Garlic Vegan Cheese Wedge:
Our cashew-based wedge brings more protein to the table, plus gut-friendly probiotics. It’s creamy, bold, and basically your dip’s best friend.

- Extra Virgin Olive Oil:
Think of this as the smooth operator — delivering heart-healthy fats, vitamin E, and those antioxidant perks. Basically, it’s good.

- Lemon Juice:
Zesty, bright, and here to balance things out with Vitamin C and potassium. She’s fresh, she’s sharp, she knows her worth.

We could keep naming names and doing personality dip dives but here’s the gist: this dip slays. It’s nourishing, it’s next-level tasty, and if you accidentally eat the whole bowl… congrats, your body’s thanking you.

 

RECIPE

Prep Time: 15 mins
Cook Time: 5 mins
Serving Size: 6-8 servings

Ingredients:

Lemon Vinaigrette Ingredients
* ¼ cup extra virgin olive oil 
* 2 TBSP lemon juice
* ¼ garlic powder
* ¼ tsp Himalayan sea salt 
* ¼ tsp black pepper

Cheesy Protein Dip Ingredients
* 1 Darë Roasted Garlic Wedge
* 1 16-oz container of silken tofu, drained and patted dry
* ½ lemon, squeezed
* 1/2 tsp garlic powder
* 1/4 tsp onion powder
* 1 tbsp fresh chives, minced

For serving
* Herbed Lemon Vinaigrette (recipe above)
* Fresh herbs
* Sliced vegetables 
* Sliced baguette

 

Instructions:

First, prepare the Lemon Vinaigrette. Add the olive oil, lemon, Himalayan sea salt, and black pepper to a small bowl and whisk with a fork until it’s well combined. Set aside. 
While the tomatoes are cooking, prepare your cheesy protein dip. Add the Roasted Garlic Wedge to a saucepan over medium low heat. Use a spatula to break the wedge apart and continue cooking until it melts completely. 
Add the silken tofu to a small bowl and lightly mash it with a fork so it crumbles. Add in the lemon juice, garlic powder, onion powder, and chives. Finally, add in the melted Roasted Garlic Wedge and mix everything together well with a spatula. The mixture should have texture and not be completely smooth. 
Spread the Cheesy Protein Dip onto a plate and top with the lemon vinaigrette and fresh herbs. Serve the spread with sliced baguette and fresh vegetables. 

 

P.S. If you have a diet of dips, check out our other plant-based dip recipes such as our 7-Layer Dip, Spinach and Artichoke Dip or our Buffalo Dip.