Scarecrow Veggie Dip

  • Author: Fork & Beans
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 1 Scarecrow Dip 1x



For the Veggie Ranch Dip:

  • 1 c. raw cashews, soaked in boiling water for 30 minutes, drained
  • 1/2 c. Silk’s original & unsweetened soy (or almond) milk
  • 1/2 c. water
  • 1/4 c. hemp seeds
  • 1/2 of a medium yellow onion, roughly chopped
  • 1 garlic clove
  • juice of 1 lemon
  • 2 tsp. raw apple cider vinegar
  • 1/2 tsp. sea salt
  • 1/4 tsp. fresh ground pepper
  • handful fresh parsley

For the Scarecrow, you’ll need:

  • Shredded carrots (for the hay)
  • Rolled tortilla chips (for the hat)
  • red and orange bell pepper and black olive slice (for the hat belt)
  • cucumber slices and black beans or olives (for the eyes)
  • red bell pepper (for the nose)
  • orange bell pepper and sliced black olives (for the mouth)
  • Fresh veggies and more rolled tortillas chips for dipping


  1. In a high-speed blender, blend everything together except for the parsley until completely smooth.
  2. Add parsley and pulse until it is roughly chopped into the dip.
  3. Adjust the salt and pepper according to your taste preference.
  4. Chill for an hour (this will allow it to thicken up and enhance the flavor). Stays fresh for 3-4 days in fridge in an air-tight container.
  5. Pour into a bowl for serving. Create the scarecrow face according to the how-to pictures above. Serve with more fresh veggies and rolled tortilla chips for the dipping.