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Basic Dip Recipe: Vegan Sour Cream Dip
Versatile Vegan Dip Recipe Easily Converts To Lacto Vegetarian Dip
Feel free to play with this recipe. It'll work as long as you keep the basic idea. This is a very intuitive (unexact) recipe, so quantities are flexible. Once you make it a few times, you'll have your own recipe.
For instance, it could morph into basil or dill dip, using fresh herbs. Or add chopped spinach, artichoke hearts, and a bit of nutmeg for an artichoke spinach dip. Add pesto to make a pesto dip, or avocado to make guacamole. Make it a vegetarian dip using dairy sour cream, and regular mayonnaise. You get the idea.
This dip is delish with potato chips, corn chips, crackers, or raw veggies. We were inspired to add it to our 4th of July Menu. But don't stop there. Use it as as a sauce over hot veggies, a salad dressing for any kind of salad, as a sandwich spread, in tortillas or wraps.
Makes 2 Cups, 6 - 10 Servings:
Vegan Sour Cream Dip Ingredients:
- 1 cup vegan sour cream
- 1 cup veganaise
- 2 T chopped scallions
- 1/2 t dried basil
- 1/4 t dried oregano
- 1 tsp dried marjoram
- 1/4 tsp paprika
- Salt and fresh ground black pepper to taste
- 1 tiny pinch cayenne
Directions:
- Combine all ingredients in a bowl
- Adjust seasonings to taste
- Cover and chill for an hour or more before serving
- Store tightly covered in the fridge for up to a week
