I think non vegans would find it pretty hard to know this is nondairy. (And when is it not fun to fool omnivores)? This is a Tofutti cream cheese-based dip/spread, but you could easily reverse the ratio of cream cheese and sour cream in this recipe and make it a sour cream-based one. It works great as a dip, dolloped on a baked potato, cracker spread, bagel topper, or sandwich condiment. It was ideal for veggie wraps . . .
INGREDIENTS:
12-oz container of Tofutti cream cheese
1/4 C Tofutti sour cream
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp dried basil
1 tsp garlic powder
1 Tbs dried minced onion
1 tsp salt
2 large green onion, sliced
1 Tbs lemon juice
DIRECTIONS:
Combine all of the ingredients in a food processor and blend until smooth. Store in an airtight container and keep chilled until using. Enjoy!
