Did I tell you the one about the dip?
The one where no matter how many lables I read, no dip on the face of the planet had ingredients I could manage. Dratted allergies, if it is free of wheat, then it has corn in it. (Usually hidden as maltodextrin or dextrose or something)
And if it’s free of wheat and corn… then of course it has to have soy in it. Of course it does. Because, really, who in the world is allergic to all three. Me. All three and then some.
I still have to monkey around with the levels of this one, but it’s a winner. It good on sandwiches, salads, as a dip and I will probably use it in the place of sour cream.
Yes. It’s that good. And allergy free. YIPPEE!
1/2 C rice milk
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sugar (optional)
1 T basil flakes
3 T lemon juice (from a real actual lemon-not the fake stuff in a plastic lemon)
dash of sea salt
dash of white pepper
1/4 tsp xanthun gum (probably optional- or use 1 tsp of flour to thicken it up instead if you need to)
blend this together while slowly adding 1/2 C safflower oil
I added some chili powder for extra zip! oh my!