My vegan dill dip will be in my future cookbook. It’s perfect. I eat dairy free but I’m not going to lie, I LOVE RANCH (yes, I’m from the Midwest). I love finding good vegan substitutes for ranch and dill dips for salads and veggies. I would definitely recommend letting it sit for 30 minutes in the fridge to really let it all settle in.
I used pink Himalayan salt in this but I think I would normally prefer regular salt because the dip is better without little chunks. I also used vegan Hellman’s mayo which is my go-to mayo but you could probably use any kind of vegan mayo. I find that Hellmans tastes similar to the original and doesn’t override the dip with extra flavors.
ingredient:
- Vegan Mayo
- Vegan Sour Cream
- Dried Dill Weed
- Dried Minced Onion
- Dried Parsley
- Salt
When it comes to sour cream, I am a die-hard Tutti Frutti Sour Cream lover. I like the taste but if you have another that you prefer go with that one.
My biggest tip for this recipe is to MIX! Really make sure everything is mixed together. You could even throw it in a food processor. The better mixed, the better the dip!
Then let it SIT. The longer it’s in the fridge the better. Obviously, a couple of hours is fine but overnight would make it even better.
I think this dip is good with veggies, especially carrots which are my favorite! I’ve also made this for a dip for my homemade french fries and sweet potato tater tots.
If you want another great vegan sauce, try my vegan spicy mayo!
Vegan Dill Dip
Ingredients
- 1 cup Vegan Mayonnaise Hellmans Vegan Mayo
- 1 cup Vegan Sour Cream Tutti Frutti Sour Cream
- 1 tbsp Dried Dill Weed
- 1 tbsp Dried Minced Onion Onion Powder is fine too
- 1 tbsp Dried Parsley
- 1 tsp Salt Pink Himalayan Salt
Instructions
- Mix all together in large bowl
- Cover and store in fridge for 30 minutes or overnight
- It tastes great with vegetable and even potato chips!
Vegan Dill Dip