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Creamy Herb-Veggie Dip

What you need: 

1/2 container vegan cream cheese (I use Tofutti)
1/2 container vegan sour cream (I use Tofutti)
large handful fresh basil
small handful fresh chives
2 tablespoon small-diced red pepper
1 shallot, diced
1/8 teaspoon garlic (I use a garlic press)
juice of half a lemon
salt and pepper to taste

What you do: 

Chiffonade the basil, chop the chives, dice the red pepper into very small pieces, and then dice the shallot.
Spoon out half the cream cheese and sour cream into a small mixing bowl. Add the herbs, red pepper, shallot, and garlic (use the press here - it's so easy!). Then add the juice of the lemon and stir. Stir until it's well combined, then add the salt and/or pepper to taste. Prepare this a few hours in advance, and you will be rewarded! The longer this sits, the better the flavor gets.
When ready to serve, transfer to a nice serving bowl. Garnish with a sprig of basil and a few whole chives, and you're ready for dipping! Awesome with cucumbers, tomatoes, squash, zucchini & bell peppers - but this will work with pretty much any fresh veggies! Enjoy!

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

could I use silken tofu instead of the cream cheese & sour cream?

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Fabulous!  I am glad you lked it.

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This was a great, simple recipe when I was craving a snack.  I didn't use the onions (blech!) and had to use dried basil instead of fresh.  I also added some dried dill.  Delicious. 

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