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If you are trying to eat more veggies or would like to bring new life to your chips, how about eating them with this homemade dill dip? This easy, dairy-free, low FODMAP, Paleo and Whole30 compliant dill veggie dip recipe calls for dried herbs and spices that you probably already have in your pantry and can be whipped up in about 3 minutes. It tastes great with a variety of vegetables and chips and smart to have in your back pocket for a quick appetizer or Whole30 snack emergency, especially if you’re eating low FODMAP on a Whole30.
Why make your own veggie dip?
It is a rare thing to find a commercially produced dip that is both low FODMAP and Paleo compliant. I can’t say I have ever come across any. If you have a jar dairy-free mayo on hand (which I am linking here as a reference but purchase way cheaper at Costco), it’s just a matter of measuring out the mayo, garlic-infused olive oil, almond milk and herbs and mixing it all together. It takes about 3 minutes, if that, and keeps really well stored in an air-tight container in the fridge. A quick, long-lasting dip made with real food that shouldn’t cause tummy troubles for people with IBS.
Nothing fancy here. The equipment I use to make this easy dill veggie dip includes:
A small bowl
Measuring cups and spoons
Easy Dill Veggie Dip: Ingredients and Tips for Success
I won’t go into too much detail other than what’s in the recipe card below as this recipe is so simple. To start, add dairy-free mayo to a small bowl. Then, add garlic-infused olive oil, dried chives (one of my favorite dried herbs these days), dried parsley, dried dill, salt, pepper and almond milk to the bowl. Whisk it all together and voila! A delicious, easy dill dip ready for your veggies or chips.