Creamy Dairy-Free Eggplant Dip
Cook time
Total time
Another one of the easy recipes I found from Olympic Soy Yogurt
  • 1 lb. eggplant
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 tablespoon dill, finely chopped
  • 1 teaspoon. lemon juice
  • 1 cup unsweetened dairy-free yogurt
  • 3 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • optional toppings: 1 thinly sliced onion, olive oil, paprika
  1. Bake the eggplant on a sheet of foil for 1 hour or until the inside is soft and the skin has collapsed. Let cool
  2. Scrape out the insides of the eggplant into a large bowl and mash or beat with a mixer.
  3. Add the minced onion, garlic, dill, lemon juice and yogurt and blend well. Stir in salt and pepper, to taste.
  4. Cover and chill thoroughly.
  5. For an onion topping, sauté onion slices in olive oil until lightly browned. Spoon on top of the chilled eggplant dip.
  6. For a rich olive oil topping, drizzle the top of the dip with olive oil and sprinkle with paprika.
  7. Serve with crackers, corn chips, or vegetables.
Recipe by Go Dairy Free at