This simple dairy-free dill dip is perfect for summer barbecues, potluck gatherings, or simply snacking while reading a good book. But it also transitions well for back to school – pack it in lunchboxes to encourage kids to munch on healthy vegetables. The recipe is a Savory entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Kristine Deppe.
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
We often make a recipe similar to this at home, but use it as salad dressing. The combination of dill, lemon juice, mayonnaise and dairy-free yogurt is a natural compliment to so many types of salads.
To makes this recipe into a salad dressing, simply thin with a little coconut milk beverage until it reaches your desired consistency. Use a light hand though, especially if using vegan mayo, as it can thin significantly with even a drizzle.
To qualify for the contest, this recipe for summer dill dip uses Cultured Coconut Milk from So Delicious Dairy Free.
Special Diet Notes: Summer Dill Dip
By ingredients this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- 1 cup So Delicious Dairy Free Unsweetened Cultured Coconut Milk
- 1 cup mayonnaise (regular or vegan)
- 2 to 3 teaspoons dried or fresh dill
- 1 teaspoon lemon juice
- ½ teaspoon sea salt
- ½ teaspoon pepper
- Baby carrots, sliced bell pepper and cauliflower florets, for serving.
- In a medium bowl, whisk the cultured coconut milk and mayo to combine.
- Whisk in the dill, lemon juice, salt, and pepper until will distributed.
- Cover and chill for 1 hour.
- Serve with the cut vegetables.
Mayonnaise has egg in it!
Regular yes, but fortunately, vegan mayo does not! Please note, it says regular or vegan mayonnaise.
Up to how long have this stay in the fridge?
It isn’t one of my recipes, so I haven’t tested it. But I would guestimate up to 5 days.
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