Vegan Creamy Dill Dip
16 oz Tofutti Better Than Cream Cheese
10 oz Tofutti Sour Supreme
2 tsp garlic, minced
1 bundle green onions, ends trimmed, and diced down to white part
3 Tbsp dill (fresh or dried, either will work)
1/8 tsp ground black pepper
In a medium sized bowl, whip together cream cheese and sour cream until smooth and creamy. Fold in remaining ingredients and stir until fully combined. Cover bowl with plastic wrap and place into fridge for at least 1 hour prior to serving to allow flavors to mingle and for dip to firm up. Keep refrigerated until ready to serve. Great to make a day in advance, as the longer this dip sits, the better it tastes.