AIP Friendly Vegetable Crudités with Roasted Garlic Dip
Crunchy, colorful vegetables paired with a silky roasted garlic dip make for a snack or starter that feels genuinely celebratory — and this version serves four without a single ingredient that conflicts with the autoimmune protocol. The dip is the real star: a whole head of garlic roasted low and slow until the cloves turn deeply golden and almost sweet, then blended with full-fat coconut cream, fresh lemon juice, and a pinch of turmeric into something impossibly smooth and rich. Fresh chives and parsley get stirred in at the end, keeping their bright color and flavor intact. On the vegetable side, a quick 90-second blanch gives the broccoli that perfect bright-green tenderness, while carrots, zucchini, celery, and cucumber stay crisp and fresh. The whole spread comes together on a platter that looks like it took serious effort — but the active time is minimal once the garlic is in the oven. It's the kind of recipe that proves eating to support your health doesn't have to mean sacrificing the pleasure of a genuinely delicious bite.
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Learn more →Ingredients
4 servings
For the dip
- 1 head garlic
- 1 tbsp olive oil
- ½ cup full-fat coconut cream
- 1 tbsp fresh lemon juice
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For the crudités
- 2 medium carrots, peeled and cut into sticks
- 2 medium zucchini, cut into spears
- 1 small head broccoli, cut into florets
- 4 stalks celery, cut into sticks
- 1 small cucumber, sliced into rounds or spears
- ½ tsp fine sea salt, for blanching water
Instructions
- 1
Preheat the oven to 400°F (205°C). Slice the top 1/4 inch off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, and wrap tightly in parchment paper. Place on the baking sheet and roast for 35–40 minutes, until the cloves are deeply golden, very soft, and fragrant when the parchment is opened.
- 2
Remove the garlic from the oven and let it cool for 15 minutes, until cool enough to handle. Squeeze the softened cloves out of their skins into a blender or food processor.
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