Unfortunately, the store has been out of "Better than Sour Cream" for 2 weeks :( My first instinct was to substitute plain soy yogurt for sour cream, because that generally works as a sub. for dairy sour cream. But I've never tried it with soy, and I don't know if it would taste good in this recipe, so now I'm second guessing myself.
My other thought was to just use 1/4 cup extra "cream cheese" and 1/2 cup extra vegeneise to make up the difference.
The other concern with my recipe is that it calls for Adobe Spanish Seasoning. From google my best guess is that it's roughly equal parts of salt, paprika, garlic powder, onion powder, cumin, pepper, and oregano. Can anyone confirm this?
The potluck is almost entirely vegan (they decided to bring one meat dish) to cater to me, so I'm really hoping that my dip is made of awesome. Thanks.