Description
This easy low FODMAP veggie dip makes veggies and chips so much yummier and is great to have in your back pocket for a quick low FODMAP snack or appetizer. It's also dairy-free, Keto, low carb, Paleo, and Whole30 compliant.
Ingredients
Units
Scale
- 1 cup dairy-free mayo (or your preferred mayo)
- 1 tablespoon garlic-infused olive oil
- 1 tablespoon unsweetened almond milk
- 1 tablespoon dried dill
- 1 tablespoon dried chives
- 1 teaspoon dried parsley
- 3/4 teaspoon sea salt (or to taste)
- 1/2 teaspoon freshly-ground black pepper (or to taste)
- Freshly chopped parsley, for garnish (optional)
Instructions
- Add mayo, garlic infused olive oil, almond milk, dried dill, dried chives, dried parsley, salt and pepper to a small bowl and whisk until combined.
- Garnish with freshly chopped parsley (optional) and serve, or store in an air-tight container in the refrigerator.
Notes
- Servings: makes ten, 2-tablespoons servings (1-1/4 cups total). The low FODMAP veggie dip in the pictures represents two full batches of this recipe.
- If you are not a big fan of dill, try my Low FODMAP Ranch Dressing recipe, which contains far less dill and is insanely delicious.
- Prep Time: 3 minutes
- Category: Appetizer / Snack
- Method: By hand
- Cuisine: American
