Garlic and Herb Vegetable Dip (Paleo, Dairy Free, Whole30)

A good paleo vegetable dip recipe has so many uses. You can pair it with veggies, crackers, or chips for the holidays, dinner parties, work events, tailgating, or for family dinners or movie time.

This paleo garlic and herb dip is my go-to for all of those occasions. It’s creamy, easy to make, and kid-friendly. In fact, my two year old loves to pair this “dib” with just about anything she’s eating. Including vegetables. It’s actually the only time I can really get her to eat them!

This garlic and herb dip recipe is low carb, paleo, Whole30, and dairy-free, which makes it great for those with allergies or sensitivities.

My favorite way to make this low carb garlic and herb dip is with homemade dairy-free cream cheese (as instructed below). It gives it a wonderful richness and creaminess. If you’re short on time or cashews, you can also use store-bought dairy-free cream cheese in this recipe and get a similar result.

Feel free to adjust the herbs in the dip as needed. While this recipe keeps it simple (that’s my style!), you can definitely give it an additional kick with some finely chopped fresh basil or parsley.

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

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Garlic and Herb Vegetable Dip (Paleo, Dairy Free, Whole30)

This savory paleo garlic and herb dip is made with dairy-free homemade cream cheese. The end result is a super creamy, rich, and easy to make dip that’s perfect for all occasions. 

Prep: 15Cook: 1Total: 16 minutes

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Ingredients

For the Homemade Cream Cheese:

• 2 cups raw cashews, soaked overnight
• 2 tbsp fresh lemon juice
• 1 ½ tsp apple cider vinegar
• Pinch of sea salt

For the Dip: 

• ¼ cup avocado oil mayo (I use Primal Kitchen Mayo)
• 2 tbsp fresh lemon juice
• 2 tbsp minced fresh chives
• 1 ½ tsp dill
• ¾ tsp garlic powder
• ¼ tsp sea salt

For serving:

• Freshly chopped vegetables such as red pepper, carrots, or celery
• Simple Mills crackers

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Instructions

1. Place the cashews in a bowl and cover with filtered water. Soak for 12 hours (or overnight). Drain the cashews and rinse well.
2. Place the cashews in a blender or food processor with the remaining ingredients for the homemade cream cheese. Pulse for 3-4 minutes until the mixture is creamy. Use a spatula to scrape down the sides if necessary. 
3. In a medium sized bowl, fold the homemade cream cheese and mayo together. 
4. Once smooth, add the remaining ingredients for the dip and mix until evenly combined. 
5. Chill the dip for at least one hour before serving. Serve with freshly chopped veggies or crackers.

© Coconuts & Kettlebells

Recipe By: Noelle

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