|Zesty & creamy, this is the perfect dip for the warmer months ahead!|
Things are starting to feel a little bit more like Spring each day here in South Carolina, and after this year's Polar Vortex winter, I couldn't be more relieved! With warmer weather comes colder, lighter food. Don't get me wrong, I will still be smashing down some ribeye & cauli mash, but when you've been out in the heat working out or gardening, sometimes it's nice to sit on the porch with a tall glass of kombucha and a cold snack.
This dip will be PERFECT for the warmer days & nights ahead. Creamy & zesty, it pairs perfectly with fresh raw veggies. It would even be delicious over a taco salad! My naughty husband, of course, went straight for the chips after eating 2 or 3 obligatory sticks of carrot-- so, if you're feeling naughty, grab some clean gluten free non-GMO chips, or some Paleo almond flour chips & dip away!
Creamy Avocado Cilantro Lime Dip
4 Tbs full fat coconut milk
Juice of 2 limes
3 heaping Tbs fresh coarsely chopped cilantro (1 Tbs dried)
1 tsp ground cumin
1 tsp garlic powder
Salt to taste
In a blender, food processor, or with an immersion blender, blend all ingredients together until creamy. Start slowly with the salt-- you can always add, but you can't take away!
It's that simple!