Tarragon Olive Dip
We found vegan sour cream and vegan cream cheese easily on our Honeymoon in Kauai. There are a few health food stores that carry it, and I think we even found it at a regular supermarket. Basically the trick is to get some tasty ingredients and chop them up and mix them in! Super easy, quick and keeps in the fridge for up to a week depending on what you mix in (fresh tomatoes will expire sooner than sun dried). Use this tasty spread on wraps, with crackers or chips, or just with veggies for dipping.
- 1 container vegan sour cream
- 1/5 bunch fresh Tarragon, minced
- 8-10 pitted olives, we used salt-cured, chopped
- 1/2 roasted pepper, diced (we used the kind from a jar)
- 1/2 lemon, juiced
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Mix and enjoy! (Photo shows the contents just before mixing)
Other add-ins can include other herbs, fresh or dried, and I often add some diced fresh bell pepper, cucumber, zucchini, sun-dried tomatoes, fresh tomatoes, avocado, toasted pine nuts, and we love spice so I will add some hot sauce, and/or chipotle powder, which is roasted chili powder and has the best flavor in my opinion.