Basic Dip Recipe: Vegan Sour Cream Dip

Versatile Vegan Dip Recipe Easily Converts To Lacto Vegetarian

Vegan Sour Cream Dip is delish with potato chips, corn chips, crackers, or raw veggies. We were inspired to add it to our 4th of July Menu.

Use vegan sour cream dip as as a sauce over hot veggies, a salad dressing, as a sandwich spread in tortillas or wraps.

Feel free to play with this dip recipe and add other ingredients - it'll work as long as you keep the basic idea.

2 Cups, 6 - 10 Servings

Total prep & cook time: 15 min

Nutrition Data Per Serving, 58g: 247 cal, 204 fat cal, 1g carb, 24g fat, 386mg sodium, 0g sugars, 0g fiber, 4g protein, low Saturated Fat, Cholesterol. Estimated glycemic load 1

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:

1. Combine all ingredients in a bowl
2. Adjust seasonings to taste
3. Cover and chill for an hour or more before serving
4. Store tightly covered in the fridge for up to a week

Recipe Tips:

This is a very intuitive (unexact) vegan dip 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.