There are certain foods that are just reminiscent of annual events. Dill Dip is one of them in our family. Fourth of July weekend we’d have a large party with our extended family; aunts, uncles, grandparents and cousins would come to a cookout to celebrate all three of our childrens’ birthdays. Dill dip was always a favorite appetizer at the party. I’d serve it in a hollowed out round loaf of bread. The middle would be cut into cubes for dipping & served with the dip along with fresh vegetables. Filled with sour cream, mayonnaise & fresh herbs, it was creamy, delicious and a “party food” that my family always looked forward to having.
Of course, being dairy-free and gluten-free, it’s no longer my “go-to” appetizer, but nonetheless it’s something we all have fond memories of.
For Easter this year my sister hosted dinner at her home with all my sisters, our husbands and grown children and their children; basically a large crowd! We all helped contribute to the meal.
This year I was asked to bring an appetizer, side dish and dessert. We have a very large family and have a good number of dietary issues; celiac, allergies or sensitivities to dairy, nuts & peanuts as well as those that follow a vegan diet.
My challenge was to bring dishes that would be appropriate for all to enjoy. I had some ideas for the side dish and dessert, it was the appetizer that was a little more complicated. My daughter and I brainstormed about something that would be delicious, healthy, suitable for all of our dietary issues………quite a challenge!
Dairy-free, gluten-free & vegan was easy; it was the nut-free component that was making it a little more challenging as I use home-made cashew cream as a replacement for dairy in a lot of my appetizer recipes.
As we were scanning the aisles at Whole Foods looking for inspiration, it hit me…….”how about that dill dip I used to make for your family birthday party?” I said, “ you know, bread dip”. From there the wheels began turning. It would certainly be easy and quick to make.
The original recipe combines sour cream and mayonnaise. I could substitute coconut milk yogurt and vegan mayonnaise as the base and add the herbs and seasonings. I’d cube gluten-free bread to dip in it along with colorful fresh vegetables. Since the bread I used had eggs in it, I served it with vegan rice crackers in addition to the fresh vegetables,
The side dish was easy, I’d make a quinoa & rice combination and fill it with
substantial additions to make it a filling meal for the vegans that would be enjoying it as a main dish, while being a tasty side dish for the others. Look for the recipe in an upcoming post!
Dessert didn’t need to be vegan or nut-free, as there would be vegan & nut-free options available, it just needed to be dairy & gluten-free. I made my Grasshopper pie; recipe is in the dessert section of my website. A fresh and tasty ending to a delicious dinner!
8 oz coconut milk plain yogurt (I used SoDelicious brand)
8 oz vegan gluten-free, soy-free, nut-free mayonnaise (I used Hampton Creek Just Mayo brand spread & dressing)
1 Tbs parsley
1 tsp dried pure onion
1 tsp celery salt
1 Tbs fresh chopped dill (or more to taste)
1 tsp sea salt
In a small bowl combine yogurt and vegan mayonnaise. Stir in remaining ingredients. Serve with a variety of fresh vegetables and cubed gluten, dairy, soy-free bread and gluten-free, vegan rice crackers.
*note-be sure to check the ingredients list
for all ingredients used to make sure they’re gluten-free, soy-free and vegan as many breads and crackers may not be! Breads often have eggs in them.
Prep Notes: this dip, as prepared is gluten-free, dairy-free, soy-free and vegan