Vegan Veggie Dip

Loving veggies and being vegan is made all the easier with a good veggie dip.  I’ve been working on this recipe for years and was only made possible with the introduction of vegan mayo and vegan sour cream. Even my non-vegan friends eat this right up.

 

Vegan Veggie Dip

Prep Time: 15 minutes

Basil, Oregano, Sage, & Thyme

Ingredients:

½ C. Vegan Mayonnaise

1/3 C. Vegan Sour Cream

1/3 C. Finely diced onion  

1 tsp. Minced garlic

3 sprigs of oregano, finely sliced – OR – 1 T. dried oregano

6 Basil leaves finely minced -- OR – 2 T. dried basil

1 Sprig thyme – OR -- ½ tsp. dried thyme

4 Sage leaves finely minced – OR – 1 tsp. dried sage

1 tsp. Salt

Dash fresh ground pepper

Wash and dry herbs.  Slice them up as finely as you can.  If you don't have fresh herbs, the dry variety will do just fine. 

Mix all ingredients together in small bowl.  Add the herbs, salt, and pepper to your own taste.  Refrigerate at least 1 hour before serving to allow the flavors to mix and mingle.

Enjoy with fresh veggies.

Pesto Vegenaise, vegan mayo - Vegenaise, Tofutti "Better than sour cream"

I also want to mention the vegan mayo-pesto – it’s pretty good, best when used as a spread on sandwiches but not as much as a dip.  I bring it up because I recently saw it at the store for the first time, looked at the ingredients – primarily vegan mayo and basil – and wondered how it would work as a veggie dip.  My recipe is still the best.