I know it’s not a dessert, but oh my goodness you will thank me for this recipe. It is so good, it’ll entice you to eat veggies you’ve never even heard of before. And the best thing about it? It’s so simple to make. Seriously, all you do is throw all the ingredients in the blender and puree. Serve it with fresh veggies from the garden or farmer’s market and you have the perfect appetizer for any party, picnic, bbq or just sitting around the house snacking on veggies and enjoying being healthy. Heck, it’s so packed with good stuff, it’s almost a meal unto it’s own.
If you follow my blog, you know I entered a contest last month from So Delicious & Go Dairy Free and got runner-up. Well, they’re having another one, The Spring Fling Dairy Free Recipe Contest and maybe I’m still high off my last almost-win, but I’m trying again. Last time there were so many amazing recipes entered, I was happily surprised mine made it to the top, and I’m sure it’s going to be the same this time.
I first had a version of this as a salad dressing 7 years ago fell in love. The flavor combination is so fresh and uplifting; the basil and the ginger pop in your mouth and you’ll be tempted to just put it on everything. The original recipe wasn’t vegan or dairy-free, so I made some initial changes, then added the avocado & coconut yogurt and have never looked back. I know some of these ingredients may not be what is commonly found in a kitchen, but after you make this the first time and everyone raves at your genius, you will always have the ingredients close at hand!
Creamy Basil Avocado Veggie Dip
- 1 avocado, pitted, and flesh scooped out
- 2 cups fresh basil
- 3/4 cup sunflower oil (or other veggie oil)
- 2/3 cup rice wine vinegar
- 1/2 cup purified water
- 4 cloves garlic
- 1/4 cup fresh ginger, peeled and cut into 1/2″ slices
- 1/4 cup red miso paste
- 1 cup So Delicious Unsweetened Cultured Coconut Milk Yogurt
- 4 tablespoons agave nectar
- Put everything in a blender and puree until completely blended.
- Serve with sliced up cucumbers, carrots, cauliflower, broccoli, peppers, tomatoes…
My mouth is watering…. 🙂
Pingback: Rhubarb Cinnamon Coffee Cake with Vanilla Coconut Sauce | The Lazy Vegan Baker
OK, I had been wanting to make this dip since I first saw it on your blog, but the last time I went to the store they were out of avocados (first time that’s ever happened to me)! So I had to wait. Well, we just got back from the farmer’s market, avocados in hand. So this just had to be on the lunch menu. It was really easy to make. My little girl loved helping out with it. Now we’re both sitting here munching veggies, and it is possibly the quietest I’ve seen her this year. She’s practically inhaling this stuff. So am I. It is absolutely delicious!
A quote from my four-year-old food critic (trying to convince my husband to taste it, though he’s barely getting his morning coffee): “You will extremely like it!”
Thanks for the recipe. I will most definitely be doing this one again!
Oh so awesome to hear! Your daughter is hysterical! Please tell her thanks and I’m glad she likes it. It really is addictive; I eat more raw veggies than I ever did before, just because I want to eat the dip :).