As I watched the Super Bowl Sunday night, I craved something snack-y. You know. Something salty combined with something creamy. Mmmm…creamy. Creamy things call my name like a siren’s song. Only chips and dip would sate my appetite. But I didn’t have any dip on hand. Oh no! My culinary MacGuyver skills would be put to the test!
Before I was vegan, I used to gobble up veggies and chips, dipping them into creamy, dreamy ranch dip. Well damnit, I was determined to recreate a vegan version. So I scoured my fridge and pantry (which basically consists of my kitchen counter…yeah, nothing fancy here) and here’s what I concocted.
Vegenaise mimics the velvety texture and tangy taste of mayo. I always have some on hand as I use it to make salad dressing or smother on a tomato sandwich. Tofutti’s Sour Supreme provides a different layer of tang along with a creamy consistency. Vegan sour cream often yields a bit of a chalky aftertaste. But never fear! With all the ingredients combined, that’s eradicated. Dill weed, my favorite herb (I douse every dish I make with it…no joke), imparts a slightly sweet, aromatic flavor. I didn’t have any chives on hand but I bet their pungent flavor would be faboo in this dish. The tart acidity of the lemon juice brightens the dip, bringing all the flavors together.
Easy peasy, this is hands down the quickest recipe ever. As it’s lower in fat and cholesterol-free, it’s a healthier version of the original. And it’s delish! It tastes like dairy-laden dip but so much better. My partner (who’s not a vegan) and I were fighting to scoop up every last drop. It’s so delectably addictive, you’ll plunge into the luscious dip with all sorts of treats…celery, potato chips, pita chips, tomatoes, broccoli, your fingers. Yeah, it’s seriously that good. For reals.
Vegan Ranch Dip
1. In a bowl, combine all ingredients. Whip together until thoroughly combined.
2. Chill until use…or eat right away!