Raw vegetables surround us; carrots, snap peas, zucchini, and cherry tomatoes, to name a few. We love to slice the bigger vegetables into matchsticks or slices, dip them in a yummy sauce, and eat them in the sun. This veggie dip is perfect to pair with your next picnic veggie platter, or might I suggest at your holiday weekend barbeque?
There really are no definite measurements, add everything, taste, then add more of what you want. The measurements given are merely guidelines.
creamy veggie dip
about 3/4 – 1 cup of cream cheese, greek yogurt, coconut cream or a mixture of them all
about 1/2 – 3/4 cup a soft cheese (chevre or ricotta), optional
1 – 2 small cloves garlic, minced
1/4 cup sweet onion, minced
a few spoonfuls of stoneground mustard
a few sprigs of fresh dill, fronds only, minced
a drizzle of honey
a squeeze of lime
salt, to taste
almond milk, cream, or buttermilk, as needed
Combine all ingredients, mixing well. Add milk, cream, or buttermilk (any kind) a little bit at a time until it reaches the consistency you like.
Cover, and allow to chill for at least an hour before serving.
notes:
start with one clove of garlic, taste, then add another clove if you think it needs more.
if you don’t like the bite that raw garlic and onion gives, saute them in butter or oil for a few minutes until soft.
