Wednesday, December 12, 2007

Dairy Free Dill Dip

I let my husband taste test this without him knowing it was dairy free... his first comment? "Mmmm, that's good!"

1 Cup sour cream substitute (I used Tofutti Sour Supreme)
1 C Hellman's mayo (or an egg-free "mayo" like Veganaise)
3-4 tsp. dill weed
1 - 1 1/2 tsp celery salt

Mix together and let flavors mesh together for at least 5 hours or even overnight if you can wait that long. Serve with mixed raw veggies. This is SOOOO good.


Melissa said...

Tofutti sour cream is so tasty. This recipe is genius - Hannah has always missed out on dips. I think I'll make this too!

emiLy said...

My daughter and I just made this and we are eating immediately with carrots. The sour cream container is 12 oz so I used 1.5 cups of mayo too and just estimated about one and a half times for the spices. I also added a bit of garlic salt. Can't wait to taste it tomorrow!! :)

Anonymous said...

Thank you for sharing this recipe (even though it was a long time ago). I am breastfeeding a dairy sensitive baby and am so relieved I will be able to actually eat some of the food at her baptism party tomorrow! I was skeptical, as we have never tried anything like this, but I LOVE IT! Thanks again! :)