Garlic Dill Vegetable Dip {dairy free}

Garlic Dill Vegetable Dip

Garlic Dill Vegetable Dip Garlic Dill Vegetable Dip

Garlic Dill Vegetable Dip

Garlic Dill Vegetable Dip

 This Garlic Dill Vegetable Dip is dairy free and SUPER easy. Combine all ingredients in a small bowl or mason jar and viola! The best part….this dip tastes just like conventional vegetable dips and 100 times more nutritious. It is great with carrots, cut vegetables, on sandwiches/wraps, tacos, or coated on meat. The possibilities are quite endless here. I have to say though, my favorite way to eat this dip is with carrots; which I enjoy on a daily basis. Two words….SO GOOD. Enough said, try it for yourself and taste how good it really is.

*The pictures with the spoon is the dip made with coconut milk yogurt.

*The pictures with the mason jar is the dip made with canned coconut milk.

Garlic Dill Vegetable Dip

 

Garlic Dill Vegetable Dip
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Garlic Dill Vegetable Dip

Ingredients

  • 1 can full fat coconut milk ( 1 and 2/3 c. coconut milk yogurt can also be used here instead)
  • 1 Tbs dried dill
  • 1 tsp dried ground garlic
  • 1 tsp sea salt
  • 1-2 Tbs nutritional yeast optional, adds a cheesy flavor

Instructions

  1. In a medium sized bowl, combine all ingredients using a whisk. Add nutritional yeast if you want a cheesy flavor. Add more salt if needed. If it is still lumpy blend with a kitchen blender or immersion hand blender until smooth.
  2. Pour into a mason jar or airtight container and refrigerate until completely thickened, about 4-6 hours.
  3. Serve with fresh veggies, sweet potato chips, veggie chips, or whatever you desire.

Garlic Dill Vegetable Dip

Garlic Dill Vegetable Dip

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3 COMMENTS

  1. Bettrietta Kime | 15th Jul 17

    I’m thinking (based upon the amount of product in the pictures) that we are to use the solid coconut cream from the top of the full-fat coconut milk. Is that correct?

    • The Sweet Pea Blogger | 15th Jul 17

      Hi Bettrrietta! Yes, you can do that if you would like, but just make sure to adjust the seasoning so it is not too salty. Every time I make it I just use the whole can of coconut milk which becomes thicker after I refrigerate it. Hope that helps!

  2. Christina | 8th Jun 17

    I followed the recipe using coconut milk and let it chill overnight but it’s still very liquid like a salad dressing. I added gelatin to try to thicken it up but it’s still very runny.

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