A Rich N’ Creamy Dairy-Free Dill Dip
Rich, creamy, AND dairy-free? Chef Kenzie’s dairy-free dill dip uses soaked walnuts and white beans to create a rich and creamy texture – without the need for dairy! Soaked walnuts provide a unique nutty flavour and fatty texture while the white beans add a thicker body to the dip. Not a fan of dill? Try mixing things up with different herbs. This recipe also works well with cilantro, parsley, basil, or roasted onion and garlic.
What To Serve with Your Dip
For a simple snack, try pairing this dip with a few Socca Crackers (Always Delicious pg. 202), vegetable crudités, or chopped Grain-Free Waffles. If you’d like to add more protein, try topping the crackers, crudités or waffles with the dip and a piece of smoked salmon, Smoke-Dried Tomato Seitan, or a boiled egg.
BONUS: You could also use this dip in our Lemon Dill Deviled Eggs recipe. Replace some of the lemon dill sauce with this dip for an extra rich and creamy deviled egg appetizer.
How would you serve Chef Kenzie’s dip? Comment your ideas below or snap a picture of your snack and post it in our Facebook Group. We always love to see what you’ve been cooking!
Craving More Dairy-Free Tips?
Check out our downloadable meal planning classes. Each class comes with an eBook including a Specialized One-Week Meal Plan and Prep Sheet, or Specialized Recipes, as well as Additional Resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne. Each class also has the option to add-on downloadable presentation slides for more recipes and extra resources.
Chef Kenzie's Favorite Dairy-Free Dill Recipe
One of my all-time favorite dips is a rich, thick, and creamy dill dip. Most of the time, these dips are prepared with dairy products. Of course, they can also be made for those of us who prefer to steer clear from the dairy isle. After a bit of experimentation (and a generous amount of taste-tests), I think i've found the perfect creamy dairy-free dill dip!
Equipment
- Food processor or high-power blender
Ingredients
- 1 (15 ounce) can, about 1 ¾ cups, white beans, drained and rinsed
- ½ cup walnuts, soaked
- ¼ cup olive oil
- 2-3 cloves garlic
- 1 tbsp lemon juice
- ¾ tsp salt (or more, if desired)
- lemon zest, optional (for a stronger lemon flavor)
- Dill, to taste (I use 1/3 cup chopped fresh dill)
Instructions
- Use a food processor, high-power blender, or immersion blender to blend together the white beans, soaked walnuts, garlic, lemon juice, and salt.
- Once smooth, slowly pour the olive oil into the mix (while continuously blending) in a steady stream.
- Once all the olive oil is added, mix in the lemon zest and dill. Taste and season to your liking.
Notes
Phase Serving Suggestions
- For Phase 1: Serve with vegetable crudités or Socca Crackers (Always Delicious pg. 202)
- For Phase 2: Serve with roasted beet or sweet potato slices
- For Phase 3: Serve with whole wheat crackers or whole wheat bread
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