ABOUT THE RECIPE:

Both of these dandy dips work well as a dip for appetizers like Tortilla “Fried” Mushrooms, baked French fries, or veggie sticks! "Spicy Dip" is a zesty version of my mom’s yummy cocktail sauce. "Vegan Aioli Dip" features baked garlic, adding jazzy-pizzazz to a creamy dipping sauce. Plus, either of these delicious dips do double-duty as a flavorful sauce to serve on a vegan burger!

SPICY DIP

1⁄4 cup catsup
1 tablespoon prepared horseradish
1⁄8 teaspoon freshly squeezed lemon juice

Place all of the ingredients in a small bowl. Stir to combine. Serve!


VEGAN AIOLI DIP WITH BAKED GARLIC

7 cloves garlic, chopped

1⁄2 teaspoon extra-virgin olive oil
1⁄2 cup vegan mayonnaise

1⁄2 tablespoon freshly squeezed lemon juice

1⁄8 teaspoon sea salt

Preheat the oven to 350 degrees F. Put the chopped garlic and olive oil in a small ovenproof dish and stir to combine. Cover and bake for
20 to 25 minutes. Remove the garlic from the oven and allow it to cool for 20 minutes. Put
the vegan mayonnaise, lemon juice, and salt in
a small bowl. Add the garlic mixture and stir to combine. Serve as a dipping sauce.