THE 
June 2, 2008 Easy Cooking: Dairy Free Sour Cream & Onion Dip
Love muffins as you can see my focus for this feature is to have fun easy recipes to wow your friends with and show just how splendiferous you can be in the kitchen. This recipe is easy for an appetizer for your lactose intolerant or vegan friends. You can serve this along side any of your favorite veggies and enjoy without the worry of bloating. You know I love that idea.
Ingredients:
1 cup soaked raw cashews (Soak for 1 hour, drain, dry)
1/2 cup water
1 1/2 tablespoons fresh lemon juice
2 tablespoons finely chopped green onions or fresh chives
1 tablespoon finely minced fresh basil
1 tablespoon finely minced dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
Directions:
Use a food processor to blend cashews, water, lemon juice, onion powder, garlic powder, and sea salt until smooth. Stop every few seconds to scrape down the sides of the food processor with a spoon or spatula.
Add the green onions or chives, basil, and dill weed, and pulse for about 5 to 10 seconds to bring everything together.
This delicious, dairy-free sour cream and onion dip is best served after being chilled in the refrigerator for at least 2 hours. When stored in an air-tight container, this dip will stay fresh in the refrigerator for up to five days.
mrsFAB
June 2, 2008 at 5:58 am
Oh, a “figure friendly” appetizer! I need to put this recipe in the “Fit and FAB” recipe box on DK.com.
Kymmie
June 2, 2008 at 7:05 am
thanks B. I am lactose intolerant. It sucks to not have dairy but no I can try this dip . YUMMY
Erica Nicole
June 2, 2008 at 9:48 am
Oh wow….this is my dinner for tonight. I bought Ranch dressing from the supermarket and didn’t know what the hell to do with it but now I do lolol. Yay-yah!
Tonya
June 2, 2008 at 8:17 pm
Sounds good