Creamy Dairy Free Vegetable Dip Food
VEGAN VEGGIE DIP
Steps:
- Add all ingredients to a food processor and blend. Stop the food processor once to scrape down the sides. Blend again.
- Put dip into an airtight container, cover, and place in the refrigerator for at least 1 hour.
- Serve cold and stir before serving with your favourite veggies, chips, or crackers (see above for more suggestions).
Nutrition Facts : ServingSize 2 tablespoons, Calories 17 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Sodium 182 mg, Fiber 0.5 g, Sugar 0.6 g
CREAMY DAIRY-FREE VEGETABLE DIP
You'll never miss the sour cream in this rich, flavorful Creamy Dairy-Free Vegetable Dip. Whole30 and keto compliant, and can be made vegan with one simple substitution.
Provided by Butter & Air
Time 1h
Number Of Ingredients 15
Steps:
- Make the Cashew Sour Cream: Combine all ingredients in a high-speed blender and blitz until smooth and creamy.
- Caramelize the onions: heat 1 tablespoon of the olive oil on low in a medium skillet; add onions and a pinch of salt. Cook over low heat, stirring occasionally, until onions are first transparent, then begin to turn a deep mahogany brown (this can take up to 45 minutes). Set aside to cool.
- In the same skillet you cooked the onions, add the remaining tablespoon of oil along with the garlic and saute on low heat for a minute or two, until the garlic becomes fragrant. Add all of the spinach and cook until wilted, 5-8 minutes. Set aside to cool.
- In a medium bowl, combine the mayonnaise and cashew sour cream; mix to combine. Add the caramelized onions and cooked spinach/garlic mixture and stir, then add the lemon zest and juice. Season with pepper. Taste and adjust seasonings if needed.
CREAMY VEGGIE DIP - DAIRY FREE
Make and share this Creamy Veggie Dip - Dairy Free recipe from Food.com.
Provided by Chelle_N
Categories Lactose Free
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Use a food processor, pulsing action.
- Puree green onions, garlic, mayonnaise, parsley, tarragon, lemon juice, salt and pepper.
- Experiment with a variety of herbs, such as basil and thyme.
- Store in an airtight container for up to 2 days.
Nutrition Facts : Calories 472.2, Fat 39.5, SaturatedFat 5.8, Cholesterol 30.6, Sodium 1131.1, Carbohydrate 30.9, Fiber 0.6, Sugar 7.9, Protein 1.9
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