Heather's yummy cajun inspired veggie dip
1 16 oz container of sour cream (I prefer one with no emulsifiers)
1 tsp cumin
3 Tbsp Creole Seasoning blend
2 Tbsp granulated onion
1 Tbsp freshly ground pepper
1 Tsp paprika
1 tsp granulated garlic
1/2 tsp ground white pepper
1/4 tsp cayenne
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
Pinch of dry mustard
Prep. Time → 20 min
Cook Time → 0 min
1. Make the Creole Seasoning. Combine the granulated onion, black pepper, paprika, garlic, white pepper, cayenne, basil, oregano, thyme, and dry mustard in bowl. You can bland them in a clean coffee grinder. Store in a separate container.
Crush whole cumin seeds by hand using mortar and pestle or cleaned coffee grinder.
Place sour cream in medium to large bowl.
Add cumin and 3 Tbsp Creole seasoning to sour cream and stir until spices are incorporated into sour cream. Spoon sour cream back into original container or other air tight container and refrigerate over night. The dip is ready immediately, but will get better the next day.
Serve with your favorite bite size vegetables. I like celery, bell pepper, grape tomatoes, and cucumber slices.
Author The Creole Seaoning blend is based on the Salt-free Creole Seafood Seasoning from Tom Firzmorris's New Orleans Food 2010.