Coconut-Dill Veggie Dip
Coconut-Dill Veggie Dip
Ingredients
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon yellow mustard seed, ground
1/4 teaspoon dill (fresh is best, but dried dill weed will work just fine)
top half of a 15 ounce can of coconut cream (make sure you don’t shake it up before opening; you want to use the top half of the can b/c that’s where the most fat/cream/pulp has settled-if you use too much of the liquid below it, the dip will be too runny to dip veggies into)
Method
Combine spices in a mini bowl.
Scoop out of the can into a small bowl the top half of the coconut cream.
Blend the spices into the coconut cream.
Chill for about 5 minutes in the refrigerator.
Serve and enjoy!
Ingredients
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon yellow mustard seed, ground
1/4 teaspoon dill (fresh is best, but dried dill weed will work just fine)
top half of a 15 ounce can of coconut cream (make sure you don’t shake it up before opening; you want to use the top half of the can b/c that’s where the most fat/cream/pulp has settled-if you use too much of the liquid below it, the dip will be too runny to dip veggies into)
Method
Combine spices in a mini bowl.
Scoop out of the can into a small bowl the top half of the coconut cream.
Blend the spices into the coconut cream.
Chill for about 5 minutes in the refrigerator.
Serve and enjoy!