Dairy Free Vegetable Dip Recipe

I was asked to bring a vegetable dip to a recent family get-together and since going gluten and dairy free (GFDF), I have really missed being able to eat dips, so I decided to make up a recipe that I could eat and could use some fresh herbs from the garden.  I also wanted to see if anyone at the party mentioned if it tasted “weird” because I didn’t use regular sour cream.  I must have done an ok job, because no one said anything about it.  I got a lot of questions about what the “white vege” cut like wedges was (not the cauliflower).  Do you know?  If you do, post your answer in the comments section for a little fun.


Dairy Free Vegetable Dip Recipe

Dairy Free Vegetable Dip Recipe


  • 1 cup mayonaise
  • 1 cup Tofutti sour cream
  • 1/4 tsp. onion salt
  • 1 T. fresh parsley
  • 1 T. fresh dill
  • 1 tsp. Lawry's seasoning salt
  • 1 tsp. fresh garlic
  • ground pepper to taste


  1. Mix until well combined. Cover and chill in the refrigerator for 3 hours - 24 hours. Serve with fresh vegetables.

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    • Sarah on April 2, 2014 at 8:13 am
    • Reply

    How on earth is this dairy free

    1. What’s not dairy free about it? Are you referring to the mayo? If so, mayo is made from eggs not milk 🙂

      1. Looking for dairy free veggie dip recipes for a granddaughter who is allergic to dairy. She can have eggs. You are right on. IT is dairy free. 🙂 Thanks. May try this one.

        1. Best of luck with making recipes for your granddaughter. I love being dairy free! I think she will like this one 🙂

    • Jamie on October 4, 2013 at 10:41 am
    • Reply

    That’s called jicama. J is pronounced like an H.

    1. Bingo, you got it!

    • Rachel on September 17, 2013 at 3:23 pm
    • Reply


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