GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP
Sun-dried tomatoes, celery, raw onion and garlic, fresh lime, orange zest and saffron. Mixed with Tofutti Better Than Sour Cream. Garnished with celery leaves and paprika. Served with potato chips!
Makes 2 cups
3 oz. (dry wt.) sun-dried tomatoes – cover with water, bring to boil, remove from heat and let set till soft and pliable – drain, squeeze by hand, then in paper towels to remove excess moisture, then finely chop
1 med. inner celery stalk, finely chopped
2 T. finely chopped fresh, raw onion
2 fresh garlic cloves, finely chopped
2-3 t. fresh orange zest
2 t. sugar
1 t. salt
1/2 t. Hungarian paprika, mild
2 T. fresh lime squeeze
12 oz. container Tofutti Better Than Sour Cream
a pinch or two of saffron, or to taste
1 tiny inner stalk with celery leaves on it, and additional paprika for garnish
your favorite potato chips as dippers
Combine all dip ingredients (except garnish and potato chips) in bowl, stirring after each addition. Cover and refrigerate till cold and flavors meld – a few hours at least. You want all the ingredients to flavor the veggie sour cream.
When ready to serve: Place dip in serving bowl, garnish top with celery stalk with leaves on it, sprinkle with paprika. Place on serving plate and surround with your favorite potato chips.
Notes: If you prefer to use a food processor, rather than hand-chop the veggies, then place squeezed sun-dried tomatoes, cut celery, coarsely cut onion and garlic in processor and process till chopped – don’t over-process. Place in bowl, then stir in remaining ingredients.
This is a great dip for Super Bowl Sunday. Totally wild. Potent. Powerful. Both the guys and the gals will love it!