Whole 30 Apple-Cinnamon Veggie Sticks with Coconut Herb Dip
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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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