1 1/2 cups Soy-Free Veganaise
2 tsp. Dried Parsley Flakes
1 Tbs. Fresh Minced Onion
1/4 tsp. - 1 tsp. Seasoned Salt* (see note below)
1 1/2 tsp. Dried Dill Weed (or 1 Tbs. fresh dill)
Seasoned Salt Notes:
My seasoned salt of choice is Herbamare which you can buy at natural food stores. Lawry's Seasoned Salt is also gluten-free but it does contain corn so that's no good for those of us with corn allergies. You can however, make your own "Lawry's" Seasoned Salt, just substitute the cornstarch for arrowroot or tapioca starch.
The original recipe calls for 1 tsp. of seasoned salt, but that was entirely too much in this adapted version (at least it was using Herbamare). I now only add 1/4 tsp. of the Herbamare and that suits my family perfectly. My recommendation, depending on the type of seasoned salt you use, is to start with 1/4 to 1/2 tsp. then add more as needed (after the dip has rested in the refrigerator for several hours, it tends to get saltier as time goes by).