Roasted Eggplant Dip

Roasted Eggplant Dip {Dairy-free, grain-free, gluten-free, vegan friendly} | Lexi's Clean Kitchen

This Roasted Eggplant Dip is such a delicious and healthy appetizer or snack for weekend entertaining! You will not believe how simple the dip is to prepare. It’s also gluten-free, dairy-free, Whole30 and Paleo friendly. Serve with some delicious homemade crackers and veggies and you’ve got an appetizer win!

Roasted Eggplant and Tomato Dip with veggiesRoasted Eggplant Dip Recipe

It’s mid-summer and I can guess you are looking for ways to use up all those veggies you are either harvesting or finding at your local farmer’s market or CSA, right? This Roasted Eggplant Dip recipe is the perfect way to do so! This veggie dip couldn’t be simpler to make: roast off a few veggies, puree and serve with homemade gluten-free crackers and raw veggies. This flavorful eggplant spread is the perfect healthy appetizer to serve guests for your next BBQ or party! Plus it’s dairy-free, Paleo and Whole30 friendly!

Eggplant Dip Ingredients:

  • Eggplant
  • Fresh Tomatoes
  • Onion
  • Garlic
  • Olive Oil
  • Salt and Pepper
  • Lemon Juice

Eggplant Spread with Homemade crackers on a platterIs Eggplant Healthy? 

Eggplant is a low-calorie nutrient-dense food that is high in fiber and many other nutrients. You should feel good about eating this healthy dip!

Can you Make This Ahead of Time?

You can make the dip 1 day ahead of time. Let dip come to room temperature, or warm briefly in the toasted oven before serving.

Roasted Eggplant Dip with Homemade Garlic, Herb, and Sea Salt Crackers | Lexi's Clean Kitchen

If you like this eggplant recipe, check out these others:

If you like this healthy appetizer, check out these others:

Homemade Garlic, Herb, and Sea Salt Crackers

Prep Time 10 minutes Cook Time 1 hour Total Time 1:10

Ingredients

    Roasted Eggplant Dip

    Homemade Crackers

    Directions

    1. Preheat oven to 400 °F.
    2. Line a baking sheet with parchment paper
    3. Place cut veggies and whole garlic cloves on baking sheet and drizzle with sea salt, pepper, and oil; roast for 40 minutes. Let cool.
    4. Transfer vegetables into food processor and add lemon juice.
    5. Pulse until smooth. Taste and adjust seasoning as desired.
    6. While dip is cooling, make crackers.
    7. Bring the oven down to 300 °F.
    8. In a mixing bowl combine all ingredients and mix well
    9. Line a baking sheet with parchment paper or your slipmat
    10. Place ball of dough in the center and cover with another piece of parchment paper
    11. Using a rolling pin, roll out dough until 1/8 inch thick. The thinner the crispier they will be!
    12. Using a pizza cutter, cut squares to desired size.
    13. Bake for 15-20 minutes until golden brown. Let cool.
    14. Place dip in desired serving bowl and serve with crackers, carrots, and any other veggies of choice!

    Recipe Notes

    *Photos updated April, 2017.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    7 Layer Taco Dip

    This 7 Layer Taco Dip is just what any party, or fun Saturday night needs! 7 layers of Mexican inspired flavor that is so delicious! This dip is gluten-free and optionally dairy-free and paleo!

    7 layer taco dip recipe with meat and chips7 Layer Taco Dip Recipe

    Is there any better food to bring to a pot luck or serve at your own party than a 7 Layer Taco Dip? Don’t think so! This classic dip is made healthier here with a few homemade substitutes for standard store-bought ingredients, and so so worth it! This version is gluten-free and we offer a few substitutions to make it paleo and dairy free if you need it.

    Be warned: there is no way there will be any leftovers when this dish is served, so make sure you get in there early if you want to have some yourself!

    How to make a 7 Layer Taco Dip

    Make or gather all of the layers!

    • Layer 1: Refried Beans (or extra guacamole for paleo/whole30)
    • Layer 2: Cooked beef mixture
    • Layer 3: Salsa
    • Layer 4: Guacamole
    • Layer 5: Cooked beef mixture
    • Layer 6: Cheddar cheese (substitute another layer of salsa for paleo/whole30/dairy-free)
    • Layer 7: Chopped Lettuce, Tomato, Red Onion

    Layer in all of the ingredients in an oven 8″x8″ (or similarly sized ) oven safe dish. After placing in cheddar cheese put in the oven to melt. Layer on the remaining and serve with hearty tortilla chips and veggies.

    baked 7 layer taco dip with meat

    Can this be made ahead of time?

    You can assemble and prep this entire dish 1 day ahead of time, with the exception of adding the fresh ingredients on top. You can prep those ahead of time though and have them all ready to go for your party. Right before serving place the assembled dip under the broiler to warm up and melt the cheese, and then top with fresh lettuce, tomato and onion.

    What to serve with this dip?

    Serve it with the classics: Tortilla chips (either corn or a grain free option like Siete) and veggies like celery, cucumber, peppers or carrots.

    Best ever Mexican layer dip with chip

    If you like this dip recipe, check out these others:

    7 Layer Taco Dip

    Prep Time 20 min Cook Time 10 min Total Time 0:30

    Ingredients

      Layers

      Refried black beans

      Beef mixture

      Salsa

      • Store-bought or homemade

      Guacamole

      Directions

    • 1. Make refried black beans- Heat 1 tbsp oil of choice in a pan
    • 2. Add in beans and let heat for 3-5 minutes, begin mashing
    • 3. Add in spices, mash and mix well
    • 4. Add in 2 tbsp water; mix until water is combined
    • 5. Remove from heat and set aside
    • 6. Make beef- in a skillet heat oil and garlic
    • 7. Add in beef and cook until brown
    • 8. Add in tomatoes, spices, and hot sauce; let cook for 3-5 minutes then remove from heat and set aside
    • 9. Make guacamole and chop lettuce, tomato, and onions for layer 7
    • 10. Once all the layers are prepared, start assembling in your dish; serve and enjoy!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Cauliflower Hummus

      This Cauliflower Hummus recipe is so simple to put together and is a great vegan and legume-free alternative to traditional hummus. It’s Whole30, Keto and Paleo friendly and truly you wouldn’t notice it wasn’t traditional hummus.

      Easy cauliflower hummusCauliflower Hummus

      Cauliflower really is a magical vegetable that can be turned into anything! Previously we’ve made noodle-free tuna casserole, hash browns, cauliflower parmesan, and pizza bites with cauliflower and now we’ve turned a classic dip into a legume-free version! This Cauliflower Hummus is so close in flavor to the real thing that most people eating it wouldn’t know it wasn’t traditional hummus. This is a great dip for people who can’t tolerate beans, those eating a paleo diet or a low carb diet. But also it’s just a really great dip: no special diet or lifestyle needed to love this one.

      And the best part about it all is that it’s so easy to make. Simply roast some cauliflower and garlic (of course!) and whirl it up in a food processor or blender with some traditional flavorings and it’s done!

      Roasted cauliflower hummus

      What do you serve cauliflower hummus with?

      This is a great dip to serve alongside a spread of crackers, vegetables or pita or a gluten-free equivalent. This would also be lovely served along a dinner like grilled chicken and vegetables.

      How long can you store cauliflower hummus?

      It can be kept in a refrigerator for about 3 days. It can easily be made ahead of time if serving at an event!

      Cauliflower Hummus recipe

      Tools we used in this recipe:

      • Sheet pan
      • Food Processor
      • Essentials: knife and spatula

      If you like this dip recipe, check out these others:

      Video:


      Cauliflower Hummus

      Prep Time 00:10 Cook Time 00:25 Total Time 00:34 Serves 6-8

      Ingredients

      • 1 small cauliflower, cut into florets
      • 4 garlic cloves, left inside of skin
      • 2 tablespoons avocado oil
      • 2 tablespoons tahini
      • 2 tablespoons olive oil
      • 1 tablespoon lemon juice
      • ½ teaspoon oregano
      • ½ teaspoon dried parsley
      • ½  teaspoons salt
      • ½ teaspoon ground black pepper
      • ¼ teaspoon cumin
      • ¼ teapoons paprika

      Directions

      1. Preheat oven to 400ºF.
      2. On a sheet pan toss together cauliflower, whole garlic cloves and avocado oil. Roast until tender, about 25 minutes. Let cool slightly.
      3. Remove roasted garlic from the skin and add to a food processor. Add cauliflower and all of the remaining ingredients and process until the hummus comes together.
      4. If desired top with a drizzle of olive oil, paprika and fresh parsley. Serve warm, or chill and serve cold with crackers and vegetable crudite.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Jalapeño Popper Dip (Options for Dairy and Dairy-Free)

      This Jalapeño Popper Dip is the perfect appetizer to serve for Game Day and can conveniently be prepared ahead of time and baked up right before serving! It has all the classic flavor of Jalapeño Poppers without having to individually make them. This gluten-free and keto dip has two options to make: as a creamy dairy version or or you can substitute in cashew cream for a dairy-free and delicious alternative that’s also paleo friendly.

      keto jalepeno popper dipJalapeño Popper Dip

      With the BIG GAME coming up soon it’s the perfect time to discuss all the best game day eats! This Jalapeño Popper Dip is an obvious contender because it has all the elements of jalepeño poppers but made easier as convenient dip. It’s warm and comforting and a bit spicy! We’ve included both a dairy version with all the cheesy goodness as well as a dairy-free version which is remarkably similar, made using our new favorite ingredient: cashew cream! We liked them both the same, so don’t make us choose which one is better!

      This dip can also be made almost entirely ahead of time and then baked right before serving so that you have more time to prepare for guests. All you have to do is prep the dip up until the baking step and right before serving pop it in the oven.

      dairy free jalapeño popper dip

      To get the cheese-y flavor in our dairy-free version we used cashew cream, mayo and some nutritional yeast! Nutritional yeast is inactive yeast, usually fortified with vitamin B12, that is a favorite amount vegans as it replicates the cheese flavor.

      We opted to use pickled jalapeños in this dip because we love them and the acidity that it adds to the dish. We also added some salty bacon to the mix, but if you’d like to make this vegetarian or vegan (cashew cream version only) you can leave it out! We also added in a bit more nutrients in here with the addition of some baby kale. We love the color it lends to the dip and think it fits well, but you can also opt to leave this out if desired.

      Serve this up with a spread of tortilla chips, or crackers (we love Simple Mills Almond Flour Crackers) and cut up vegetables!

      Jalapeno popper dip with bacon

      If you like this game day recipe, check out these others:

      Jalapeño Popper Dip

      Prep Time 00:15 Cook Time 00:20 Total Time 00:35 Serves 6-8

      Ingredients

      Dairy Version:

      • 8 ounces cream cheese, softened
      • ½ cup mayonnaise
      • 1 teaspoon garlic powder
      • 1/4 teaspoon salt
      • 1/4 teaspoon pepper
      • 1/2 cup, plus 2 tablespoons shredded sharp cheddar cheese (divided)
      • 1 cup chopped baby kale (optional)
      • ½ cup pickled jalapenos, drained and chopped (see note)
      • 3 slices bacon, cooked and crumbled, divided
      • 2 green onions, sliced thin, divided

      Dairy-Free Version:

      • 1-1/4 cups cashews (for cashew cream, see this post for directions)
      • ½ cup mayonnaise
      • 1 tablespoon nutritional yeast
      • 1 teaspoon garlic powder
      • ½ teaspoon salt
      • ½ teaspoon pepper
      • 1 cup chopped baby kale (optional)
      • ½ cup pickled jalapenos, drained and chopped
      • 3 slices bacon, cooked and crumbled, divided (optional)
      • 2 green onions, sliced thin, divided

      Directions

      Dairy Version:

      1. Preheat the oven to 400ºF and grease a 3-cup oven-safe baking dish.
      2. In a stand mixer, or with a hand mixer, beat cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add in mayo and slowly mix together on low speed until fully combined (do not overmix or the mixture will separate).
      3. Add in garlic powder, salt and pepper, 1/2 cup cheese and kale. Set aside a few pieces of the jalapeno, bacon and green onion and place the remaining inside of the cream cheese mixture and mix on low until fully combined.
      4. Place mixture inside of prepared baking dish and smooth the top. Sprinkle with remaining set aside bacon and jalapeno and cheese.
      5. Bake at 400 until the cheese is bubbly and melted, about 20 minutes.
      6. Top with remaining green onions and serve with tortilla chips, crackers, or vegetable crudite.

      Dairy-Free Version:

      1. Make cashew cream (with increased amount of cashews).
      2. Preheat the oven to 400ºF and grease a 3-cup oven-safe baking dish.
      3. In a bowl whisk together cashew cream and mayo, nutritional yeast, garlic powder, salt, and pepper until combined.
      4. Add the kale to the bowl. Set aside a few pieces of the jalapeno, bacon and green onion and place the remaining and the inside of the cashew cream mixture, and combine.
      5. Place mixture inside of prepared baking dish and smooth the top. Sprinkle with remaining jalapeno and bacon
      6. Bake until heated through (you can check by inserting a butter knife in the center and checking to see if the mixture is hot), about 18 minutes.
      7. Top with remaining green onions and serve with tortilla chips, crackers, or vegetable crudite.

      Recipe Notes

      1. MAKE AHEAD: You can make this up to two days ahead without baking, and then bake when ready. You may need to add a couple of extra minutes cook time.
      2. If you like things spicy, you can up the jalepenos to ⅔ cups
      3. If you aren’t including the bacon increase the salt to ½ teaspoon in dairy version.
      4. For dairy-free version check out this post for more information to make cashew cream. You’ll need to increase the amount slightly to get the correct amount for this recipe with a ratio of 1-¼ cups cashews to ½ cup of water.
      5. To double either of these versions to feed a large crowd simply double all of the ingredients and cook for about 10 minutes longer.
      6. To make this vegetarian leave out the bacon.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Chicken Bacon Ranch Baked Hummus Dip

      I am so excited about this Chicken Bacon Ranch Baked Hummus Dip! Chicken, bacon, and ranch flavor is one of my all-time favorite flavor combinations, and if you haven’t tried baked hummus, you need to try it immediately!! This hummus dip recipe is made in partnership with Van’s Foods Gluten Free Crackers!

      Chicken Bacon Ranch Baked Hummus Dip

      I am SO excited to partner with my friends at Van’s Foods to bring you today’s recipe, especially since May is Celiac Awareness Month! When entertaining and making a dip, I always have 4 things to serve it with:

      • These crackers (our favorite is Fire-Roasted Veggie)
      • Carrots
      • Celery
      • Grape Tomatoes or Red Pepper Slices

      Vans Gluten Free Crackers

      They are gluten-free (it fools everyone), so delicious, and made with ingredients you can feel good about serving.

      Chicken Bacon Ranch Baked Hummus Dip

      If you like this hummus dip recipe, try these others:

      Want other dip recipes? Here are our other favorites: 

      Chicken Bacon Ranch Baked Hummus Dip

      Watch the video:

       

      Chicken Bacon Ranch Baked Hummus Dip

      Prep Time 00:05 Cook Time 00:20 Total Time 00:25 Serves 6

      Ingredients

      Serve with

      • sliced cucumbers
      • carrot sticks
      • celery sticks
      • cherry tomatoes 
      • Van's Gluten-Free Crackers (We like: Fire-Roasted Veggie, Multigrain, The Perfect 10, Lots of Everything)

      Directions

      1. Pre-heat oven to 350ºF and place an 8" oval or similar-sized oven-safe dish on a rimmed baking sheet.
      2. Heat oil in a medium skillet over medium-high heat. When hot, add caramelized onion, green onion, shredded chicken, bacon, garlic, salt, pepper and spices. Cook for 1-2 minutes until crisp and fragrant. Let cool for 5 minutes. Add hummus to combine.
      3. Place hummus mixture into oven safe container and sprinkle with cheddar cheese. 
      4. Bake for 20-25 minutes, or until fully heated through and the cheese is melted.
      5. Serve with Van's gluten-free crackers and vegetable crudité.

      Recipe Notes

      1. We left the caramelized onion as an option as it does add a significant amount of time to the recipe. To caramelize an onion: In a skillet heat 1 teaspoon oil and 1 teaspoon butter and add in diced onion. Let cook over medium-low heat, stirring often, until they cook down and brown, about 30-40 minutes.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      This post is sponsored by Van’s Foods. All thoughts and opinions are always 100% my own! I love their crackers and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!