This recipe was adapted from Sarah Fragoso’s Everyday Paleo cookbook. I love that she has simple meals that can be prepared quickly for families. We like to use this as a dip for colorful raw vegetables. It’s also good with chicken breast and potatoes.
- 1/2 cup Paleo compliant mayo*
- 1 Tb canned coconut milk
- 1 tsp dried dill
- 1/2 tsp died parsley
- 1/4 tsp minced garlic
- ground black pepper
* My favorite is Primal Kitchens Mayo made with avocado oil and cage free eggs instead of canola oil
Combine all ingredients and serve with sliced raw vegetables like carrots, cucumbers, celery, broccoli, radish and squash.