Confetti Dip or Spread (plant-based, vegan, and low-calorie)

Super Bowl noshing with all the flavor and none of the guilt!

Starving in the late afternoon last Sunday, but going out for Chinese that night, I needed something low-calorie but filling to tide me over.

A fridge and pantry scan resulted in this creamy, delicious, and colorful spread on a rice cake.

Confetti Dip or Spread

Yield: 2.5 cups

1/4 cup vegan sour cream

1/4 cup no-calorie mayo (I purchase at Harris Teeter) or 8-calorie/tablespoon Blooming Platter Mayo

1/4 cup vegan parmesan

1/4 cup vegan mozzarella

1/4 cup diced bell pepper (I use red)

1/4 cup finely chopped parsley

2 green onions, thinly sliced

1/2 teaspoon or so Liquid Aminos

1/8 teaspoon garlic powder

1/8 to 1/4 teaspoon spice of choice (I use Japanese Seven Spice)

Sea salt and freshly ground pepper to taste

Mix all together in a medium bowl. Cover and refrigerate for 30 minutes if possible to allow flavors to meld. Serve on rice cakes or stuffed in celery sticks.

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