Average Rating: (From 6 Reviews):
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many uses
From brenda king of augusta, Georgia on .
I always have this on hand. I use it for many different dishes. I add it to soup, sprinkle some (not much)on hash-browns, French fries, baked zucchini, casseroles, chili, mashed potatoes. very good ! it is salty, so use a little at a time when making a dip and taste as you go to get your desired result, a whole package might be too salty for some. This is a great pantry product to keep on hand.
Finally!
From Andrea of Ballston Spa, New York on .
Who doesn't miss chips and dip, or veggies and dip?? I make this for myself and it lasts all week for dipping veggies for snack time. Just mix with Tofutti sour cream and DONE! Tastes amazing.
Authentic!
From Amy of Mesa, Arizona on .
This made a great dip that you would not have known was vegan if it hadn't been mixed in the tofutti tub.
Great for the holidays, or any time!
From A. Jean Clayton-Rana of Centerville, Ohio on .
I used this for the first time yesterday (Thanksgiving), and was really happy with it. One of the things that's tough for a vegan is going to holiday functions and being surrounded by the food that everyone else eats. You have to make sure that what you eat has been cooked separately, using only Earth Balance or other vegan ingredients, eating Tofurkey instead of turkey, etc. That's enough of a challenge, but not insurmountable. But then you go to the veggie tray...something that should be safe...and you can't dip! Because there's always some dairy-based ranch dip in the middle, there. So this time I brought my own. I had a nearly full-container of the Tofutti sour cream, which needed to be used before it went bad. I just went ahead and mixed a nearly full packet of the French Onion Dip with it, and ...yummy! It was nice to be able to partake, and convenient as well. I'll definitely be buying more!
A good alternative!
From Marjorie Darby of Ajax, Ontario on .
I like this product and will keep some in my pantry.
I made dip using Tofutti 'Better than sour cream' and the flavour packet helped to mask the odd topnotes of the sour "cream". (The Tofutti product has perfect texture. But I find the taste pretty strong, on its own.)
The mix is rather salty and is quite onion-y. According to the directions, you should mix the dry and wet ingredients, and then let it sit in the refrigerator for about 30 minutes. I didn't wait when I made it, and I suspect the benefit is mostly giving the crystalized ingredients time to disolove, and further permeate the sour "cream".
Makes a lot of dip!
Dip!
From Carm of winnipeg, Manitoba on .
I make this with half sour cream/half yogurt. It's simple and great with veggies, chips, etc. I'll have to try the dill one next time.
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