Spicy, Smoky Vegan “Chorizo” Dip

This smoky, meat-free puree is a wonderfully creamy dip that you can enjoy on its own or used to jazz up other recipes. It is vegetarian, vegan, and can be made gluten-free (just make sure your soy sauce or tamari are certified gluten-free). Ways to use: On toast, with an egg; with crunchy raw vegetables, crackers, or pita chips for dipping; in a sandwich or on a flatbread with leftover roasted veg; spoon into a frittata or onto pizza, or spread into tacos; in a savory galette.

Featured in: A Party-Friendly, Smoky, Spicy Dip You’ll Want on Everything. —Izy Hossack

Directions

1. In a dry skillet, toast the fennel seeds over high heat, stirring frequently, until they begin to color and smell fragrant. Transfer them to a mortar and crush them with a pestle. Alternatively, pour them onto a cutting board and crush with the back of a spoon.
2. Using a handheld blender, food processor, or countertop blender, blitz the fennel seeds with the remaining ingredients until smooth.
3. Store in a lidded container in the refrigerator for up to 3 days or, using a tablespoon, scoop blobs of the dip onto a baking sheet lined with nonstick parchment paper and freeze. Keep the blobs in a labeled and dated sandwich bag for up to 2 months, thawing as needed.
4. Ways to use: On toast, with an egg; with crunchy raw vegetables, crackers, or pita chips for dipping; in a sandwich or on a flatbread with leftover roasted veg; spoon into a frittata or onto pizza, or spread into tacos; in a savory galette.