Friday, May 30, 2014

Veggie Dip

For years my veggie dip consisted of sour cream and a Hidden Valley Ranch packet. I stopped using the pre-made mixes, not because they taste bad, but you always seem to get a better and more rounded flavor when you make something from scratch. Most of them contain MSG and high amount of sodium so that's not a bad thing to steer clear of as well!

If it's called Veggie Dip, why not put some vegetables in it?! Plus, this way, I don't feel bad when I want to dip other things besides vegetables in it ... crackers, pretzels and I even use it as a spread on my wraps for lunch if I have leftovers.


Veggie Dip

Veggie Dip

Makes 2 1/2 cups

8 oz cream cheese, vegan or regular
1/2 c sour cream, I like tofutti
1/2 c vegenaise
1 medium carrot, shredded
1 scallion, diced
1 clove garlic, minced
1 t dill weed
1/2 t salt
1/2 t pepper


Mix all ingredients. Best made a day ahead so the flavors really come together.

Veggie Dip

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