Veggie Dip

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Carrot, large
  • 2 Carrots
  • 3 Celery stalk
  • 1 Cucumber
  • 2 tbsp Dill
  • 1 Garlic clove
  • 3 Green onions
  • 1 Red bell pepper
  • 1/4 Sweet onion or 1 small shallot

• Canned Goods

  • 1 13.5 oz can Coconut milk, full-fat

• Baking & Spices

  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 2 tsp Red wine vinegar

Found on plaidandpaleo.com

Description

Ingredients

• 13.5 oz can full-fat coconut milk, popped into the fridge
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 3 green onions, just the green part chopped
• 1/2 red bell pepper, chopped
• 1/4 sweet onion or 1 small shallot, chopped
• 1 garlic clove
• 2 tbls dill, chopped
• 2 tsp red wine vinegar
• pinch of salt and pepper
• 2 carrots, sliced
• 1 cucumber, sliced
• 1/2 red bell pepper, sliced
• 2 celery stalks, sliced

Directions

• Place carrot, celery, green onions, bell pepper, onion and garlic clove into blender or food processor.
• Mix until finely diced.
• Stir in dill, vinegar, salt and pepper.
• Scoop cream from top of coconut milk into veggie mixture and stir to combine.
• Place in fridge to set up for 2 hours.
• Serve with veggie slices!