Cool Veggie Dip
You know that dip you used to be able to get from the store that doesn't taste over-processed but comes across as fresh with simple tang, onion, and a green or two like parsley and dill? This is that dip! This is a thick dip. It's glorious with veggies and it takes a solid day for the ingredients to meld.
Equipment
- Small blender
Ingredients
Dip Base
- ¾ cup unsweetened soy milk (6 fluid ounces. Soy milk curdles better than any other plant milk for this recipe.)
- 3 tbsp lemon juice
- 1½ tbsp apple cider vinegar
- ½ cup raw cashews
The Cool Veggie Seasoning
- 2 tbsp dry minced onion
- 1 tbsp dry parsley
- 1 tbsp fresh dill (or ½ tbsp dry dill)
- ½ tsp seasoned salt (or sea salt)
- ⅛ tsp ground black pepper
Instructions
The Dip Base
- Add all dip base ingredients to a bowl or directly to the blender jar to soak for 1-2 hours.
- Blend, using a flat blade if possible, 1-2 minutes until smooth.
The Rest
- Stir in the Cool Veggie Seasoning (everything else) by hand.
- Refrigerate for several hours for dip flavors to meld and to start thickening. Dip is even tastier and thicker after resting a full day. This lasts a solid week in the refrigerator. A little separation is natural!