Green Onion Parmesan Dip
In food processor, pur?together sour cream, mayonnaise, parsley, vinegar, salt and pepper until smooth, about 2 minutes. Stir into onion mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Portion size 1 cup (250 mL)
- 4 green onions, minced
- 1/2 cup (125 mL) grated Parmesan cheese (make it dairy free with our parma-veg)
- 1/3 cup (75 mL) light sour cream (make it dairy free with our Tofutti sour cream)
- 1/3 cup (75 mL) light mayonnaise (make ir dairy free with our Veganaise mayo)
- 1/4 cup (60 mL) packed fresh parsley
- 2 tsp (10 mL) white wine vinegar
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
In food processor, pur?together sour cream, mayonnaise, parsley, vinegar, salt and pepper until smooth, about 2 minutes. Stir into onion mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.)