Easy Summer Dill Dip

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, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

Summer Dairy-Free Dill Dip

 

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Prep time

5 mins

Total time

5 mins

 

Though this dill dip can be served immediately, it helps to allow the flavors to meld in the refrigerator for an hour or more.

Author: Kristine Deppe

Serves: 8 to 12 servings

Ingredients

• 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.

Instructions

1. In a medium bowl, whisk the cultured coconut milk and mayo to combine.
2. Whisk in the dill, lemon juice, salt, and pepper until will distributed.
3. Cover and chill for 1 hour.
4. Serve with the cut vegetables.

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