Prep Time: 5 mins
With the warmer weather, I've been getting back into eating raw veggies, especially sliced cucumber, bell pepper, small mushrooms and cauliflower. Dip veggies in hummus or another yummy dip, like the recipe here, and you've got a delicious fresh snack or light meal! It's not the healthiest of dips, but fine when used in moderation and as a nice treat for yourself or for serving others. This would also be good with crackers, a dip for sweet potato fries, or a veggie burger, with chips, on toast...etc.
- 1 package of vegan cream cheese (like Tofutti)
- 1 cup vegan sour cream (I believe Tofutti also makes this)
- 2 tablespoons chopped fresh dill weed
- 2 tablespoons finely chopped green onions
- pinch of sea salt
- optional: 1 clove minced garlic and/or pinch of red hot pepper flakes or cayenne and maybe some ground black pepper
- Add the cream cheese and sour cream into a Vitamix or other mixer and blend together until smooth. It will help to have the two at room temperature before blending.
- Transfer to a medium-sized bowl or tupperware and add in the green onion, dill, garlic, salt and any other ingredients you'd like. Mix together well.
- Cover bowl or put a lid on the tupperware and refrigerate for at least 25 minutes so the flavours can blend together. If your dip is thicker than you'd like it to be, add in 1/2-1 tbs of unsweetened almond milk, or your choice of milk and stir.
- Keep stored in an airtight container in the fridge and used within 3-5 days.
A squeeze of fresh lemon added into the mix would probably be yummy! You could also try substituting the cream cheese for a plain vegan greek yogurt/regular vegan yogurt, but it may change the taste and be less thick. I haven't tried this myself, but I'm sure it would still be good!