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