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
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
Instructions
- Place the cashews in a bowl and cover with filtered water. Soak for 12 hours (or overnight). Drain the cashews and rinse well.
- 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.
- In a medium sized bowl, fold the homemade cream cheese and mayo together.
- Once smooth, add the remaining ingredients for the dip and mix until evenly combined.
- Chill the dip for at least one hour before serving. Serve with freshly chopped veggies or crackers.