Sichuan Onion Dip

Ingredients:

1 tablespoon vegetable oil

2 large cloves garlic, peeled and very thinly sliced (about 2 teaspoons)

1 inch slender knob ginger, peeled and very thinly sliced (about 1 teaspoon)

1 12 ounce container Tofutti Better Than Sour Cream

1 1.4 ounce package vegan dry vegetable soup mix, e.g., Knorr

3 tablespoon thick Chinese chili crisp in oil, mild or spicy (be sure to stir first to distribute oil)

1 1/4 to 1 1/2 cups fried onions in a can or pouch, divided

Optional: 1/4 to 1 teaspoon ground Sichuan peppercorns (taste after adding 1/4 teaspoon and add more if desired)

Accompaniments: red bell pepper strips, ruffled potato chips, and/or fried vegan spring roll wrapper triangles

Directions:

In small microwave-safe cup or bowl, heat together oil, garlic, and ginger covered with plastic wrap at 30 second intervals up to about 90 seconds or until tender. Alternatively, you may sauté in small saucepan over medium-low heat on stove. Cool to room temperature.

Fold into Tofutti Better Than Sour Cream along with remaining ingredients, using 1 cup fried onions. Spoon into serving bowl and top with remaining fried onions.

Serve with red bell pepper strips, ruffled potato chips, and/or fried vegan spring roll wrapper triangles.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.