Creamy Coconut-Dill Dip

Back in May, 2012 (over FIVE years ago!), Heather and I posted a recipe for a coconut-dill veggie dip. The dip was a huge hit with friends and family alike, and it was one of our first encounters where we didn’t carefully read the label and ended up with a brand of coconut cream that was also loaded with sugar. It was a good lesson learned, and we remade the recipe with better ingredients to make sure the recipe held up.

Since 2012, a lot has happened for us: we changed jobs, got married, bought a house, had our son, and we also improved our cooking and photography. With a dinner guest planning to come over Monday evening, it seemed an appropriate time to revisit this recipe and try to make it better. In this we’ve succeeded. This dip is creamy (and protein packed, thanks to Great Lakes Unflavored Gelatin) and runny straight out of the food processor and has the same texture as store-bought French Onion Dip when allowed to rest in the refrigerator. We devoured it with veggies and our favorite olive oil potato chips while our beef and eggplant curry simmered on the stove. Our guest particularly liked it with the chips.

Thanks for joining us over the past five years, and we hope you’ll continue to stick around. Let us know in the comments what has been your favorite recipe!

Ingredients
1/3 C chopped white onion
2 cloves garlic, pressed
1/8 tsp ground yellow mustard seed
1/4 tsp dried dill weed
1/2 tsp salt
1/8 tsp pepper
2 tsp Great Lakes gelatin
2 5.4-oz cans coconut cream

Method

Blend everything in your Vitamix or blender, starting on low and gradually increasing the speed to high, until slightly frothy and all ingredients are fully blended.

Pour into a container and allow to set for at least 20 minutes. If you desire a thicker consistency, allow to set in the refrigerator.

Serve with your favorite assortment of veggies, gluten-free crackers, or chips!

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Creamy Coconut-Dill Dip

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
1/3 C chopped white onion
2 cloves garlic, pressed
1/8 tsp ground yellow mustard seed
1/4 tsp dried dill weed
1/2 tsp salt
1/8 tsp pepper
2 tsp Great Lakes gelatin
2 5.4-oz cans coconut cream

Method

  1. Blend everything in your Vitamix or blender, starting on low and gradually increasing the speed to high, until slightly frothy and all ingredients are fully blended.
  2. Pour into a container and allow to set for at least 20 minutes. If you desire a thicker consistency, allow to set in the refrigerator.
  3. Serve with your favorite assortment of veggies, gluten-free crackers, or chips!

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