We eat a lot of crudités in this house, even in winter. The dips change—think rich and spicy in winter—but crudités are go-tos for even a weeknight dinner. Crudités are, of course, of utmost importance in the summer. And this Vegan Coconut-Lime Dip makes any raw vegetable shine.
It really is the best dip for summer. Coconut, lime, jalapeño, garlic and dill make it tangy and rather addictive. Because why should dairy eaters have all the fun? I personally believe that those who are dairy-free shouldn’t be relegated just to salsa, guacamole and hummus. What about something tangy or creamy?
That's where this dip comes in!
Coconut yogurt is the perfect base. It’s light and just creamy enough without being heavy—because that wouldn’t work as a summer dip. And it has an inherent tang to it. I add lime juice and apple cider vinegar for acidic notes. Both are light flavors. The garlic and dill add warmth and sweetness, and the jalapeno—seeds and all—makes it spicy. Of course the jalapeño seeds and the jalapeño in general are optional.
I’ve tested this dip with raw radishes, carrots, broccoli and cucumber, and it’s just that good! The necessary tools for this recipe are minimal: just a bowl and spoon to mix. Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it!
The best crudités dip for summer! Coconut, lime, jalapeño, garlic and dill make this dip tangy, a touch spicy and rather addictive. Because why should dairy eaters have all the fun?
5 minutes
5 minutes
Step 1
Add all ingredients to a bowl. Mix to combine. Taste for salt. The dip will stay refrigerated for 3-4 days.
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