This Creamy Paleo Vegetable Dip is my favorite way to snack on raw veggies. (Second only, perhaps, to my Asian Spring Rolls with citrus dipping sauce)
Summer days call for cooling foods, I can’t think of anything more refreshing or more nostalgic than sliced cucumber and carrot sticks with dip. Gosh! If you really want to romance me, throw in a few just-picked sun-ripened cherry tomatoes, any kind of fresh colored pepper, and maybe some fennel or asparagus tips. Want to slam-dunk-win-my-heart? Bring me some fresh veggies straight from the garden. Lord help me!
In my opinion the best dips should lift you up, not weigh you down. Which is one of the reasons I LOVE this Creamy Paleo Vegetable Dip! I also love how the base recipe is the same, but you can change it depending on what’s in season or what you have on hand for tons of variety year-round, and you can make lots of it for all season and just save it for later, use a vacuum sealer or ziplocs so your can storage the dip well and it conserves.
Creamy Paleo Vegetable Dip: The Players
½ cup paleo mayo (get my recipe for Homemade Paleo Mayonnaise)
⅓ cup full-fat canned coconut milk (where to buy coconut milk)
1 ripe avocado
1 TBSP each of fresh herbs (or 1 tsp dried), such as parsley, dill, coriander, chives, or scallions
1 clove of fresh garlic (or 1/4 tsp garlic powder)
1 TBSP raw honey (where to buy raw honey)
Squeeze of fresh lemon juice
Cayenne pepper to taste
Sea salt to taste
Black pepper to taste
Notes about ingredients
If you want to mix it up and add a bit more protein, try adding in an anchovies fillet (where to buy anchovies fillet)!
Creamy Paleo Vegetable Dip: The How-To
Using a food processor, blend all the ingredients together until smooth. The end! It’s good on all sorts of vegetables!
For recipes and practical instructions for eating this way (dairy-free and grain-free), I highly recommend the Paleo Eats Cookbook.
It’s the simplest way to get started, and at the moment, the print version of this cookbook is 100% free to Food Renegade readers.