- 3/4 cup cucumber grated and drained
- 1/4 cup white onion grated and drained
- 8 ounces vegan cream cheese softened
- 1 tablespoon vegan sour cream
- 1 teaspoon jalapeno green pepper sauce
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon dried dill
In a large bowl, stir together the cucumber onion, cream cheese, sour cream, jalapeno sauce, salt, white pepper, and dill.
Cover and refrigerate for at least 1 hour and up to overnight. The longer this dip sits in the fridge, the better it gets!
Serve chilled as a sandwich filling or dip.
Calories: 182kcal | Carbohydrates: 8g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 411mg | Potassium: 51mg | Fiber: 4g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg