Creamy Veggie Dip (Thirty Minutes!)


Creamy artichoke dip, anyone?

Yeah, maybe, but artichokes are expensive. And fussy. And I never have them in my kitchen, which is reason enough for me not to use them.



However, I am all about a dip that’s silky, full of luscious greens, savory, and transforms humble vegetables into a hearty sauce.

Taking an easy thirty minutes to make, this dip is perfect for lazy dinners or for parties, if you’re one of those lucky people who gets invited to those kinds of things…


Any who, instead of making a sauce that’s formed from heavy cream and cheese, the base of our sauce is tender broccoli and cauliflower, which is blended with a spoonful of coconut butter (or coconut cream) for creaminess, nutritional yeast for cheesiness, dijon mustard for bite, and arrowroot starch for silkiness. Then, the sauce is stirred into a mixture of lightly browned onions, aromatic garlic, and wilted greens, which give your chip – or other dipping vessel of choice – something to hold onto.


It’s worth mentioning that this “dip” serves as a satisfying lunch or dinner when accompanied by crispy baked sweet potato fries or garlic tempeh strips – strips of tempeh that have been boiled for a few minutes, then seared in olive oil with garlic powder and salt – which I will include in the notes of this recipe.


What’s your favorite childhood dish? Let us know via our contact page and we’ll take it to the lab to see if we can concoct a vegan, gluten-free, sugar-free, healthy variation for your adult self to indulge in.

If you like what your taste buds are tellin’ ya, leave behind a nice rating, share your thoughts with us in the comments, or show us your creations by tagging @noeggsorham on Instagram.

All the best,
Ryan & Kim


Creamy Veggie Dip (Thirty Minutes!)

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Artichoke Dip's sexier & healthier cousin.



  • 1 small head of broccoli, cut into small pieces
  • 1/4 small head of cauliflower, cut into small pieces
  • 1 1/2 cups water, plus more as needed
  • 2 tbsp nutritional yeast
  • 1 tbsp coconut butter or coconut cream
  • 1 tbsp arrowroot starch
  • 1 tsp dijon mustard
  • 1/2 tsp salt


  • 3 cups chopped spring mix
  • 1/4 large onion, finely diced
  • 4 large garlic cloves, minced
  • 2 tbsp extra virgin olive oil, divided
  • 1/2 tsp salt


  1. Combine cauliflower and broccoli pieces with water and salt in a small sauce pot. Cover with a lid and bring to a boil over high heat. Boil until very tender, 5-8 minutes.
  2. While the broccoli and cauliflower cook, heat a large skillet over medium heat. Once hot, add in 1 tablespoon of olive oil plus onions and cook – stirring occasionally – until the onions lightly brown around the edges, 3-5 minutes.
  3. Toss in garlic to onion mixture, stir, and cook for an additional minute. Then, stir in the spring mix, rest of the olive oil, and salt, and cook until the greens are wilt and decrease in size, 1-2 minutes. Set aside while finishing the sauce.
  4. In a small blender or food processor, blitz together the cooked cauliflower & broccoli mixture – along with the water in the pot – with the rest of the sauce ingredients until silky and smooth. If the mixture is too thick, add a couple tablespoons water to thin until pourable.
  5. Stir the sauce into the pan of greens over medium heat and cook until the mixture begins to bubble, 1-2 minutes. Serve in a large bowl with chips, sweet potato fries, tempeh strips (see notes), or any dipping vessel of your choosing.

*To make garlic tempeh strips, cut a 6 or 8 oz block of tempeh into long strips. Then, place in a small/medium sauté pan over high heat along with enough water to barely cover the tempeh. Boil until all the water has evaporated. Turn the heat down to medium-high and add in a heavy pinch of salt, generous amount of garlic powder (about 3/4 tsp), and 1 tablespoon of olive oil. Cook on at least 2 sides of the tempeh until golden, brown, and delicious.