{Recipe}: Green Goddess Dip


  • 1/2 cup reduced fat vegan mayo
  • 1 cup vegan sour cream
  • 3 scallions, minced
  • 1/2 bunch Italian parsley, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • salt and freshly ground pepper to taste
Place everything in a food processor and process until combined.  Season with salt and pepper to taste. Refrigerate for 1 hour to 1 day; this is best made ahead of time. Serve with your favorite veggies.

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