Creamy Veggie Dip Dairy Free Food

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CREAMY DAIRY-FREE VEGETABLE DIP



Creamy Dairy-Free Vegetable Dip image

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

2 TB extra-virgin olive oil, divided
1 large white or yellow onion, diced or very thinly sliced
1 five-oz container fresh spinach
1 medium clove garlic, grated or minced
1 cup cashew sour cream (see recipe below)
1/2 cup mayonnaise (classic or vegan depending on your preference. If you're observing a Whole30 or keto diet, be sure to choose a compliant brand such as Chosen Foods).
Freshly-grated zest from one medium lemon
2 TB freshly-squeezed lemon juice
1 tsp freshly-ground black pepper
salt to taste
1 cup raw cashews (*see note, below)
1/2 cup water
1 TB extra-virgin olive oil
2 TB freshly-squeezed lemon juice
1/2 tsp garlic salt (or 1 clove fresh garlic + 1 tsp salt)

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



Creamy Veggie Dip - Dairy Free image

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

2 green onions, chopped
1 garlic clove, minced
2 cups mayonnaise
1/4 cup fresh parsley, chopped
2 tablespoons fresh tarragon, minced
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

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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