Creamy, 2 minute Garlic and Dill Dressing

prep:2 minutes
Difficulty
*----
Show nutritional information
  • Serves: 16
  • Calories: 37
  • Total Fat: 3g
  • Total Carbohydrate: 1g
  • Protein: 0g
An incredibly flavorful, all natural, quick & easy, deliciously simple, creamy, dreamy, 2 minute garlic & dill dressing. It’s such a deliciously simple way to spice things up and add a tonne of flavor to your favorite meal or snack.

Serves: 16

Serves: 16decrease servingsincrease servings

Ingredients

  • 1 cup 1 cup Coconut Milk, you want the cream scooped from the top of the can - (I use 2 cans of coconut milk to yeild 1 cup) – could sub coconut or Greek style yogurt
  • 1 tsp 1 tsp Garlic Powder
  • 0.5 tsp 0.5 tsp dried Dill
  • 1 tsp 1 tsp Lemon Juice, approx 1/3 of a medium sized lemon
  • 1 tsp 1 tsp Salt, More or less to taste
  • 0.5 tsp 0.5 tsp Black Pepper, More or less to taste
  • 1 sprig 1 sprig fresh Dill, Optional for serving

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. * If doing to coconut milk option the night before you want to make your dressing you will need to open your cans of coconut milk and place them, uncovered in the fridge overnight. Overnight the cream will separate and solidify at the top of the can leaving the luscious coconut water at the bottom making it easier for you to scoop out the creamy, dreamy deliciousness. Keep the coconut water (or freeze in an ice cube tray) to use in smoothies or just drink it as is – yum.
  2. Place all ingredients into a small bowl and stir until well combined.
  3. Taste and adjust seasonings to taste. Also, if you prefer a thinner consistency add a touch of coconut or almond milk (or milk of choice) a teaspoon at a time to reach desired consistency.
  4. Drizzle over your favorite salad, roasted veg, carrot and zucchini fritters or use it to simply dip fresh cut veggie sticks for a seriously flavorful snack.
  5. Store in an air-tight container in the fridge and should keep well for up to 7 days but I doubt it will last that long, mine never does 🙂
  6. Enjoy xo

Notes

* If doing to coconut milk option the night before you want to make your dressing you will need to open your cans of coconut milk and place them, uncovered in the fridge overnight. Overnight the cream will separate and solidify at the top of the can leaving the luscious coconut water at the bottom making it easier for you to scoop out the creamy, dreamy deliciousness. Keep the coconut water (or freeze in an ice cube tray) to use in smoothies or just drink it as is – yum.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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