AIP Friendly Cucumber & Coconut Herb Dip
Cool, creamy, and herb-forward, this cucumber dip is the kind of thing you'll want to keep in the fridge all week for snacking, spreading, or scooping. The base is thick coconut cream — the solidified layer that rises to the top of a refrigerated can overnight — which gives it a lush, dairy-free richness that holds up beautifully against the fresh dill, mint, and bright lemon juice. Grating and salting the cucumber first, then squeezing out the excess moisture, is the move that keeps the dip thick and scoopable rather than watery. A small clove of finely grated garlic and a drizzle of extra-virgin olive oil round everything out with just enough depth. For anyone navigating the autoimmune protocol, finding a dip that skips dairy, nightshades, eggs, and seed-based oils while still tasting genuinely indulgent can feel nearly impossible — this one checks every box using nothing but whole, compliant ingredients. It makes six servings, so it's equally at home on a party spread or prepped ahead for easy weekday meals.
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Learn more →Ingredients
6 servings
- 1 medium english cucumber (about 10 oz)
- ½ tsp fine sea salt, divided
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 small clove garlic, finely grated
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 1 tbsp fresh mint leaves, finely chopped
- 1 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh dill sprigs (optional)Ingredient note
AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 1 tsp extra-virgin olive oil (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater into a fine-mesh strainer set over a bowl. Toss with 1/4 tsp of the salt and let stand for 20 minutes, then press firmly with the back of a spoon or squeeze in a clean kitchen towel until most of the liquid is expelled — the shreds should feel nearly dry.
- 2
Open the refrigerated can of coconut milk without shaking it. Scoop the thick, solidified coconut 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.
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