This dairy free corn and tomato dip delivers all the rich, scoopable goodness you want – without relying on cheese and sour cream. The secret ingredient for this creamy creation? Tofu! It blends easily with the other ingredients. Great served with tortilla chips or your favorite dippers, and as a bonus – you only need a handful of ingredients to make it.
Ingredients & Instructions
Here’s a picture of everything you need to make this recipe with selected ingredient notes:
- Silken Tofu – The tofu is the key ingredient for the creamy texture, so don’t skip it. Silken is best but you can use firm too in a pinch; you might just need to add additional dairy-free milk.
- Corn: The recipe features canned corn, but you can easily use fresh or frozen too. Two small-medium ears of corn will give you around the same amount as a can of corn.
Once you’ve got all your ingredients, this recipe is very simple to make. Start by adding the tofu, lime juice, garlic, salt, dairy-free milk, and ⅔ cup of the corn to the bowl of a mini food processor. Process until smooth.
Add that to a mixing bowl, and stir in the rest of the corn, along with the tomatoes and basil. Chill until you’re ready to eat it.
Now serve with your favorite dippers and enjoy!
Recipe Tips & Modifications
Storage: Store leftover dip in the refrigerator for up to 3-4 days.
Serving Suggestions: Tortilla chips are a classic, but it’s also great with crackers, pita, or fresh veggies like sliced cucumbers or celery sticks.
If Using Fresh Corn: If using fresh corn, I recommend adding a little oil to a skillet and then adding the corn (removed from the cob) to the skillet. Cook for about 4-5 minutes, until some of the kernels start to char a little. Then proceed as instructed with the recipe.
Making Ahead of Time: Feel free to make a day in advance; chilling helps the flavors meld together.
Flavor Swaps: You can get creative with this; feel free to swap the basil for cilantro for a different flavor profile. You can also add in other ingredients, like jalapenos or hot sauce for spice.
Allergens in This Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, the base dip recipe is dairy free, nut free, egg free, and wheat/gluten free. Keep in mind this does not refer to any dippers you use (like crackers or chips) that may contain allergens.
This recipe does contain soy, in the tofu. I do not recommend a substitute for this particular recipe.
More Savory Dairy Free Dips
If you’re looking for more dairy free dip recipes, here are a few of my favorites:
- Dairy free pickle dip (one of my absolute favorites – where are my fellow pickle fans at?!)
- Dairy free spinach artichoke dip
- Dairy free buffalo chicken dip
- Dairy free French onion dip
I hope you enjoy this corn and tomato dip. If you get a chance to try it, feel free to leave a recipe rating and comment below.
Dairy Free Corn and Tomato Dip
Ingredients
For the dip:
- 15 ounce can of corn, drained and rinsed, divided (or fresh, see notes)
- ½ cup silken tofu (liquid drained)
- 1 ½ tablespoons lime juice
- 2 cloves garlic
- ¼ teaspoon salt
- 2 tablespoons dairy-free milk (almond, oat, etc.)
- ¾ cup chopped cherry tomatoes
- ¼ cup fresh chopped basil
For serving:
- Tortilla chips, crackers, pita, or sliced veggies
Instructions
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In the bowl of a mini food processor, add ⅔ cup of the corn, tofu, lime juice, garlic, salt, and dairy-free milk. Process until smooth and creamy.
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Add the mixture to a small mixing bowl, then add the remaining corn, the chopped tomatoes, and basil. Stir to combine.
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Enjoy now, or chill for an hour to allow flavors to meld together. Serve with tortilla chips, crackers, or vegetables for dipping.
Recipe Notes
- If you prefer, you can use fresh corn for this recipe. Two small-medium ears of corn will give you around the same amount as a can of corn. If using fresh corn, I recommend adding a little oil to a skillet and then adding the corn (removed from the cob) to the skillet. Cook for about 4-5 minutes, until some of the kernels start to char a little. Then proceed as instructed with the recipe.
- This recipe makes 4-6 servings. The nutrition analysis below is based on six smaller servings.
Nutrition analysis (approximate per serving for dip only): 67 calories, 1.5 g fat, <0.5 g saturated fat, 255 mg sodium, 12 g carbohydrate, 2 g fiber, 4 g sugar, 0 g added sugar, 3.5 g protein, Vitamin D: 0%, Calcium: 2%, Iron: 3%, Potassium: 4%
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