AIP Friendly Apple-Cinnamon Veggie Sticks with Coconut Herb Dip
Snacking on a healing protocol doesn't have to feel like a punishment, and this colorful platter is proof. Crisp carrot, celery, and cucumber sticks share a board with cinnamon-dusted apple wedges, making every bite a little sweet, a little savory, and genuinely satisfying. The dip is the real star — thick coconut cream scooped from a refrigerated can and whisked together with fresh lemon juice, chives, parsley, ground ginger, and a whisper of Ceylon cinnamon until it's cool, creamy, and herb-flecked. Because the autoimmune protocol eliminates so many conventional dip ingredients, finding something that actually feels indulgent can be a challenge, and this one delivers without any of the usual off-limits additions. A quick ten minutes in the fridge firms the dip up beautifully, so it clings to every stick instead of sliding right off. The whole platter comes together for four people with almost no cooking involved — just some chopping, whisking, and a little patience while the coconut cream chills. It's the kind of snack spread that looks impressive on a table but asks almost nothing of you in the kitchen.
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Learn more →Ingredients
4 servings
For the dip
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp fresh lemon juice
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
For the sticks
- 2 medium carrots, peeled and cut into sticks
- 2 medium stalks celery, cut into sticks
- 1 medium english cucumber, cut into sticks
- 2 medium apples, cored and cut into thin wedges
- 1 tsp fresh lemon juice
- ¼ tsp ceylon cinnamon
Instructions
- 1
Open the refrigerated can of coconut milk and scoop the thick, solidified cream from the top into a mixing bowl, leaving the watery liquid behind. You should have about 1/2 to 2/3 cup of thick cream.
- 2
Add the lemon juice, chives, parsley, ground ginger, Ceylon cinnamon, and sea salt to the coconut cream. Whisk until smooth and well combined. Taste and adjust salt if needed, then refrigerate the dip for at least 10 minutes until slightly firmed and cold.
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