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