This crisp veggie spread is all about color and crunch — carrot and celery sticks, cucumber rounds, bright red and yellow bell pepper strips, and broccoli florets arranged for maximum visual appeal. The dip that ties it all together is blended from soaked cashews, coconut milk, lemon juice, and apple cider vinegar, then seasoned with garlic powder, onion powder, dill, and parsley for that classic herby, tangy flavor. A drizzle of olive oil in the dip adds richness, and a chill in the fridge lets everything thicken up to the perfect scoopable texture. Scattered fresh chives on top give it a final pop of color right before serving. It's a light, plant-forward snack or appetizer that leans on vegetables, herbs, and good olive oil — the kind of simple, whole-food spread that fits naturally into a Mediterranean-style way of eating. Easy to prep ahead, easy to love at any gathering.
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Place the drained cashews, coconut milk, lemon juice, apple cider vinegar, olive oil, garlic powder, onion powder, dried dill, dried parsley, salt, and black pepper in a blender. Blend on high until completely smooth and creamy, about 60–90 seconds.
With the blender running on low, add water 1 tbsp at a time until the dip reaches a thick but pourable consistency — it should coat a spoon and hold its shape when dolloped. Transfer to a small bowl and refrigerate for at least 30 minutes until chilled and slightly thickened.
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