Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 10
Recipe Created By: SoCaliMama
Ingredients
1 cup plain coconut yogurt
1 cup soy and/or egg-free mayo
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried chives
1/2 tsp dried dill weed
1/2 tsp dried parsley
1/8 tsp salt
1/8 tsp pepper
1 tsp lime juice (or more, to taste)
1/2 cup cilantro
1/4 cup tomatillo (or salsa verde) (optional)
dash cayenne pepper
dash chili powder
Directions
If you have an immersion blender, combine all ingredients and blend until creamy. Otherwise, chop cilantro until fine, combine all ingredients and whisk until creamy.
Chill for 20 minutes before serving.
Notes
All ingredients amounts can be modified to taste. Increasing the ratio of mayo to yogurt will make a thicker dip. This is excellent on shredded pork – in a taco, tostada or salad.
Substitutions
Regular yogurt and mayo can be substituted. It may be necessary to add a little sugar if using regular yogurt, as it is more tart than coconut yogurt.
There are soy and egg free mayos available but currently all have some form of corn in them. If not avoiding egg and soy, you may be able to find a mayo that is corn free.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
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