Creamy Herb-Veggie Dip
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
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!
SO HOW'D IT GO?
could I use silken tofu instead of the cream cheese & sour cream?
Fabulous! I am glad you lked it.
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.