Smoky, Spicy, Sour Cream Dip
This dip is a standard go-to in my house. I make it for parties, to take on picnics or the beach (only if you have a cooler!), to bring for potlucks and on the weekends just to eat all by myself. But in reality, I rarely get to eat very much of it as the husband loves it.
I've literally had non plant-based friends be shocked that this dip is in fact, plant-based while stuffing more of it into their mouths at the time. Whether you're dipping chips, pitas, pretzels or veggies this dip is amazing. It also makes a super good pasta salad dressing if thinned down ;-) Link *here*.
Now, if you can't eat nightshades then I'm very sorry for your loss but you'll want to omit the smoked paprika. You can either omit all together or replace it with another seasoning that you like; try dried ginger, or dried mustard powder. Or, you could even replace the garlic powder and dried garlic with smoked garlic and maybe toss in some cloves or cinnamon.
This recipe is incredibly flexible. So, if there is an ingredient you don't love: replace it. None will be the wiser and you'll be far happier :-)
12oz Tofutti sour cream (Tofutti brand is not sweet at all and is extra thick, which you want here)
1/2+ cup unsweetened plain almond milk (or whatever milk you have on hand)
1 tbs onion powder
1 tbs garlic powder
1 tbs chives, more for garnish
1/2 tbs smoked paprika
1/4 tbs chili powder
1/2 tbs cumin
1/2 tbs minced onion
1/2 tbs minced garlic
1+ tsp Kala namak (I like mine saltier than most so I use 2 tsp)
Start with a good-sized mixing bowl—metal works best as it keeps the ingredients cold. Whisk together the sour cream and almond milk; you should end up with something close to a yogurt-like consistency.
Whisk in the remainder of the ingredients. The mixture will thicken up overnight. If the dip is too thick for your liking add in additional tablespoons of milk until you reach the consistency you prefer.
Garnish with chopped chives—it'll look even more beautiful than mine did!