Creamy Dip – perfect for veggie sticks or other crackers of choice. Also a good dip to have in kids lunch-boxes with veggie sticks.
- 400g can coconut cream*
- 2/3 cup mayonnaise
- 4 Tbs Dill
- 2 tsp garlic or garlic powder
Mix all ingredients together. (add the Dill at the end) You can whisk or blend the coconut cream first if you like it really smooth (*see note below)
You can play around with the ratio’s, but I prefer more coconut cream than Mayo, then add the Dill. I like to keep the cream cold so it is thicker, so make sure you leave it in the fridge for at least 30min before you serve. The flavour develops much better that way too.
Serve with veggie sticks or other dipping device of choice! This is a double mixture, so you can halve it for less dip.
A good quality full fat coconut cream will have much more of the solid coconut cream and will be better to use in a dip. Do not use Lite Coconut Cream! It will never thicken. A good tip to find out, is to put the can in the fridge and see how much solidifies, and how much coconut water is left at the bottom. The solid coconut cream at the bottom is the only part I use in my dips, so the dip isn’t too runny. Go to a Asian supermarket for a better quality coconut cream.