Eosinophilic Esophagitis Friendly Carrot Sticks with Herb Coconut Ranch
Total time45 min
Prep time15 min
Cook time0 min
4.5(28)
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Learn more →Ingredients
4 servings
For the ranch dip
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp onion powder
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
For the carrots
- 1 lb carrots, peeled and cut into sticks
Instructions
- 1
Open the refrigerated can of coconut milk and scoop the thick, solidified cream from the top into a mixing bowl, leaving behind the thin liquid at the bottom. You should have about 1/2 to 3/4 cup of thick cream.
- 2
Add the lemon juice, minced garlic, chives, dill, parsley, onion powder, ground ginger, and salt to the bowl. Whisk until smooth and well combined.
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