Ultimate Herb and Veggie Dip

This recipe for dairy-free yogurt veggie dip was submitted by Emily Vallozzi as a Savory entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
To qualify for the contest, this herb and veggie dip uses Greek Cultured Coconut Milk from So Delicious Dairy Free.

This yogurt & mayo-based veggie dip is creamy, dairy-free, and oh so versatile – swap in seasonal vegetables or different herbs, adjust the yogurt and mayo ratios to taste, use as a sandwich spread in lunch boxes or serve with an assortment of dippers for backyard barbecues or big game nights!

Special Diet Notes: Herb and Veggie Dip

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, optionally vegan / plant-based, and vegetarian. Just be sure to use the mayonnaise that fits your dietary needs when preparing this veggie dip.

Veggie Yogurt Dip

 

Print

Prep time

15 mins

Total time

15 mins

 

Author: Emily Vallozzi

Serves: 8 servings

Ingredients

• 1 cup raw kale
• ½ cup grated carrot
• 3 green onions
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon fresh dill
• 1 tablespoon fresh basil
• 1 cup mayonnaise or vegan alternative
• 1 6-ounce container So Delicious Dairy Free Plain Greek Cultured Coconut Milk

Instructions

1. Separate the leaves of the kale from the stems. Discard the stems and finely chop the leaves.
2. Dice the green onions.
3. Finely chop the dill and basil.
4. Combine all ingredients in a bowl, and stir to thoroughly combine.
5. Cover and chill in the refrigerator for at least one hour to allow the flavors to meld.
6. Serve with crackers, chips, or veggie sticks.

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