Creamy Herb Dip Recipe


| 7/30/2014 3:34:00 PM


Tags: Creamy Herb Dip, Herb Harvest, Curry, Pretzels, Dip, Gluten Free, Recipes, Marys Gone Crackers,

As the summer season winds down, harvest your herbal bounty and use its fresh leaves in a tasty vegan dip. This Creamy Herb Dip is simple to make—and difficult to stop eating! Filled with protein-rich cashews and the health wonder coconut oil, this raw vegan dip can be ready in under five minutes. Use a high-speed blender, food processor or immersion blender to mix, then serve as a dip with Mary’s Gone Crackers Curry Pretzels or another one of your favorite gluten-free pretzels or crackers. This recipe can also be used as a spread for rice cakes, toast, pita bread or flat bread for wraps. Best of all? It’s gluten-free!

This recipe comes courtesy Mary’s Gone Crackers.

Creamy Herb Dip 

Creamy Herb Dip Recipe

• 1/2 cup cashews, soaked for 3 hours and drained
• 1/3 cup almond milk
• Juice of 1/2 lemon
• 1/2 teaspoon raw apple cider vinegar
• 1 tablespoon coconut oil, melted
• 1 tablespoon fresh parsley
• 1 tablespoon fresh chives
• 1 tablespoon fresh basil
• 1 garlic clove, peeled
• Salt and pepper, to taste

1. In a high-speed blender, combine cashews, milk, lemon juice and vinegar until smooth.

2. Add coconut oil and blend. Then add herbs, salt and pepper, and pulse briefly.




elderberry, echinacea, bee hive

MOTHER EARTH NEWS FAIR

Feb. 17-18, 2018
Belton, Texas

Sit in on dozens of practical workshops from the leading authorities on Natural Health, Organic Gardening, Real Food and more!

LEARN MORE