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Wess Family Cucumber Dip

Prep Time10 minutes
Course: Appetizer
Cuisine: Polish
Keyword: cucumber, cucumber dip, dairy free, vegan, vegetarian

Ingredients

  • 12oz Tofutti Vegan Sour Cream
  • 1 large Cucumber
  • 1/2 Sweet Onion grated
  • Salt & Pepper to taste

Instructions

  • Peel skin off of cucumber and chop off rough ends. Using the larger side of a box grater, shred cucumber into thin slices.
  • Once cucumber is shredded, take a few paper towels and squeeze out the majority of the water from the cucumber shreds. Place into bowl and set aside.
  • Then, take your sweet onion and follow the same steps as you did with the cucumber - use a box grater to shred into thin slices. Take a few paper towels and squeeze out the excess water from your onion shreds. Place into bowl with cucumbers.
  • Empty entire container of Tofutti sour cream into bowl with cucumbers and sweet onion. Stir to combine.
  • Season with salt and pepper to taste. Serve with salted potato chips.

Notes

Bon Appétit!