Vegan Dill and Radish Dip
Todays post is this simple and fast 6 ingredient recipe. It’s a refreshing dill and radish dip which has been very well received by friends and family when we trailed it a couple of days ago. It is best made in summer when you can get all the ingredients locally, maybe even your own garden. Sophie would also like to add, that this recipe is student wallet friendly and can be enjoyed as a healthy snack during studying breaks.
For non vegans, greek yoghurt works great too and is a little easier to get your hands on than coconut yoghurt.
- 125 ml coconut yogurt
- 2 radishes
- 2 teaspoons chopped dill
- lemon juice
- salt and pepper to taste
How it’s done
- Start by finely chopping the radish and dill.
- Then whisk the coconut yogurt in a bowl and add all the remaining ingredients. The amount of seasoning and lemon juice required, very much depends on your preferences. We did use a fair amount of lemon juice as the sharp flavour of the lemon balances the sweetness of the coconut yogurt.
Aaand that’s it! You’re ready to serve 😉