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.

3 comments:

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! :)