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Monday, 19 January 2015

Cucumber-Dill Dip
Robyn Lilley

This is a very fresh and creamy dip!

1.5 cups to 2 cups of chopped cucumber
1 whole sliced cucumber (for serving, not for the dip)
1/3 cup pumpkin seeds
1/3 sunflower seeds
Juice of one lemon
1 tbsp Braggs or coconut aminos
2 tbsp dill weed (dried – or use 4 tbsp fresh)

Blend all ingredients into a blender until smooth.  For a runnier dip, or to create a salad dressing, simply add more cucumber.  For a thicker dip, add more pumpkin or sunflower seeds.  Keep this dish simple and garnish it with either fresh or dried dill, or a sprig of parsley.  Serve it with the freshly sliced cucumbers.  This smells and tastes amazing.  A party favourite!


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