Creamy Vegan Dill Dip Recipe

Dill just screams "fresh." It comes to mind most when we think of pickles, but dill can be used in a variety of other recipes as well. It's in the celery and parsley family and has a crisp grassy flavor with a hint of sweetness that can liven up even the blandest of foods. Wellness coach and recipe developer Miriam Hahn brings us this recipe for creamy vegan dill dip and says, "I love using fresh herbs in my everyday cooking to add flavor to my recipes. Dill is one of my favorites because it offers many health benefits, and it grows easily in my garden, so I always have it on hand. Most dips are calorie-dense and void of any nutrition, but this dip is packed with healthy ingredients, so the more you eat, the better! I enjoy this dip with vegetables, as a salad dressing, on baked sweet potatoes, on tostadas, or lentil tacos." Read on to learn how to make this versatile dip.

To make this recipe we'll of course need our star ingredient, dill. "When buying dill, look for a fresh bunch of it instead of the small package in the herb section. It will be much fresher and you're sure to have enough. You can store leftover dill in a jar of water and keep it in your fridge or on the countertop," Hahn shares. While you are in the produce aisle, pick up some Italian parsley, a ripe avocado, and a lemon. 

You'll also need olive oil, apple cider vinegar, hemp seeds, nutritional yeast, Himalayan pink salt, and garlic granules. "If you haven't bought hemp seeds before, you often find them in the supplement aisle with the flax and chia seeds. Note that hemp hearts are the same as hemp seeds. Nutritional yeast adds some cheesy flavor, and it's sometimes in the supplement area, or some stores keep it in the spice section," Hahn explains.

Rinse off the dill and shake it dry, then chop the top part of the bunch that has the dill prawns and thin stems. No need to spend too much time being precise because you'll be throwing it into the blender. Follow the same method for chopping the parsley. Remove the avocado pits and cut your lemon in half so it's ready to go.

Now the magic happens. Add the dill, parsley, avocados, lemon juice, olive oil, water, apple cider vinegar, hemp seeds, nutritional yeast, salt, and garlic granules to a blender. "I like to use a lemon squeezer tool for the lemon juice because it catches the seeds. If you don't have one of those, just be sure to scoop out any seeds if they fall in," Hahn remarks. Blend for about 30 seconds, until smooth. You'll smell the fresh herbs and lemon coming in strong!

Now, transfer the dip into a serving container or a jar with a lid for storage. If you're planning on using the dip as a dressing, add a little water, 1 tablespoon at a time, until it's the consistency you want. The dip lasts well in your fridge for about 3 days. However, we don't think you'll have leftovers of this delicious dip — it's going to go fast!