06/22/2026
🥗June’s recipe of the month is a Creamy Vegan Dill Dip, a perfect pairing for your July 4th BBQ cookout as a veggie dip or with your favorite chips. This multi-use dip can also be used as a sauce over BBQ seafood, on a baked potato, or thinned out as a salad dressing! Let me know how you liked it in the comments!
Ingredients:
¼ cup fresh dill
¼ cup Italian parsley
2 mini avocados or 1 medium
½ lemon, juiced
2 tablespoons olive oil
⅓ cup water + more, as needed
2 tablespoons apple cider vinegar
2 tablespoons h**p seeds
2 tablespoons nutritional yeast
½ teaspoon pink Himalayan salt
½ teaspoon garlic granules
Directions:
Chop the dill using mostly the thin stems and leaves. Chop the parsley, also including mostly leaves and thin stems. Remove the pits from the avocado and cut your lemon.
Add the dill, parsley, avocados, lemon juice, olive oil, water, apple cider vinegar, h**p seeds, nutritional yeast, salt, and garlic granules to a blender. Blend for about 30 seconds, until smooth.
The creamy vegan dill dip is ready to serve. If you want to use this as a dressing, add more water starting with 1 tablespoon at a time until you reach your desired consistency.
https://www.tastingtable.com/1230554/creamy-vegan-dill-dip-recipe/
