Sunday, January 25, 2009
Hooray for January, the holidays are behind us.
Hooray for us, we elected the smart guy this time.
And hooray for dill dip, cause it makes me eat my veggies! (If you use a vegan dip base, you get a double hooray!)
Silken tofu could also be used in place of the vegan sour cream/mayo combo.
1/2 cup vegan or light mayo
1 1/2 cups vegan or light sour cream
1/4 tsp. dried lemon zest (or a teaspoon of lemon juice, if you have fresh)
1 tsp. Dijon mustard
1/4 tsp. garlic granules
1 tsp. dried dill weed
1 tsp. onion granules
1 tsp. dried parsley flakes
1 tsp. dried chives
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Mix all ingredients well, adjust seasonings to taste, and refrigerate for two hours to blend flavors. Serve with cut up vegetables and pita chips or crackers.
Use all sour cream, or a combination of sour cream, soy yogurt, Tofutti cream cheese, and/or mayo (to equal 2 cups total for the dip base.)
If using fresh herbs, double or triple the amount used for dried herbs.