Tangy, dilly vegan sour cream dip is quick and easy to make. It comes together in minutes, even if you choose to make the sour cream from scratch!
Servings 8
Author Becky Striepe
Ingredients
2cups(16 ounces) vegan sour creamstore-bought or homemade is fin
1 ½teaspoonsgarlic powder
1 ½teaspoonsonion powder
1tablespoondried dill
1tablespoonlemon juice
salt and white pepperto taste
veggiesfor dipping
Instructions
For store-bought sour cream: Combine all of the ingredients except for the veggies right in your serving bowl, and chill the dip for 15-20 minutes before serving.
For homemade sour cream: If you’re making the sour cream from scratch, you can do it at the same time as you make the dip. Just add the garlic, onion, dill, lemon juice, salt, and pepper to the blender along with the sour cream ingredients. Chill for 15-20 minutes before serving.
Notes
Different sour creams may have different levels of sourness. Adjust the lemon juice, as needed, to suit your tastes.Dip will keep for 1 week in the fridge.