- serves 4-6 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 250 g dairy-free sour cream
- 40 g packet French onion soup mix powder
To serve
- 2 bunches heirloom baby carrots, trimmed and peeled
- 4 celery stalks, cut into batons
- 1 bunch radishes, trimmed and halved
- 200 g mixed cherry vine tomatoes
- 2 baby gem lettuces, trimmed and cut into thin wedges
- gluten free fig and pistachio crackers
- gluten free Turkish bread
Chilling/freezing time: 1 hour
Instructions
- Mix the sour cream and French onion soup mix powder together in a bowl until well combined. Cover and refrigerate for 1 hour or until cold.
- Serve with crudités, crackers and/or bread.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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