12 oz. (375 mL) vegan sour cream
12 oz. vegan mayonnaise (I like Vegenaise)
2 tablespoons (30 mL) dill
2 tablespoons parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
1 1/2 tablespoon beaumonde (look for it in the spice aisle)
Combine vegan sour cream and vegan mayonnaise. Add dry ingredients and mix well. Refrigerate until ready to serve.
This makes a great dip for vegan bread (especially pumpernickel & rye) and vegetables. Its definitely not low-fat, but its a crowd pleaser.