‘The Big Dill’ dressing & dip

Named by my daughter who was scarfing it down and quipped, “Mom, this dip is kid of a big dill…get it?!” Well played, little one.

The Plant Fueled Family

‘The Big Dill’ dressing and dip

5 from 1 vote
Fresh dill and lemon juice lend really bright flavors, perfect over a potato salad or nestled in a veggie tray.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 16 2 tablespoon servings
Course: Appetizer, Salad, Sauce
Cuisine: American, gluten free, vegan
Calories: 75
Ingredients Method

Ingredients
  

  • 1 can coconut milk 13.5 oz
  • 1 lemon juiced
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup cashews
  • 1/4 cup sunflower seeds
  • 2 Tbs packed fresh dill
  • 1 Tbs nutritional yeast

Method
 

  1. Add all ingredients to blender and blend on high until smooth and magical (in our blender this took about 2 minutes.
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