Rainbow Salad Dips
Serve all these yummy dips with some veggies! Taste the rainbow!
ARTICHOKE BASIL PESTO
Ingredients
- 1 can of quartered artichoke hearts in water, drained
- 1 full bunch of fresh basil
- 1 garlic clove, minced
- 1 tbl lemon zest
- 1/2 cup avocado oil
- juice of 1/2 lemon
- pinch of salt
Instructions
- Remove leaves from basil.
- Place everything into a blender or food processor and blend away until nice and creamy.
- If needed, add more oil
Curry Garlic Aioli
Ingredients
- 3/4 cup mayonnaise
- 1/4 cup canned coconut milk
- 3 cloves garlic, minced
- 2 1/2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground curry
Directions
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
DUMP RANCH
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Avocado Basil Dip
Ingredients
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The Dip
- 2 large ripe avocados, peeled and seeded
- 1 5 ouncecontainer plain unsweetened Greek yogurt for DF option see note
- 1 cup fresh basil leaves
- 3 garlic cloves
- 1/8 teaspoon sea salt
- 1/16 teaspoon pepper preferably white
- 1/2 a lemon juiced
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