Dairy-free Sam Elliott Dip

August 2, 2015 by Leanne Vogel November 2, 2018

Dairy-free dip with a natural kick. Completely paleo, low-carb and keto. Perfect for veggies, breads, meats, chips and beyond.

Ingredients

• 1 cup avocado oil mayo
• 1 clove garlic
• 1 tablespoon capers
• 2 green onions, chopped
• 1/4 cup minced fresh parsley
• 1/2 teaspoon to 1 teaspoon gluten-free hot sauce
• 1/4 teaspoon organic chili powder
• sea salt and ground pepper, to taste

Instructions

1. Add mayo, garlic and capers to the jug of your high-powered blender. Pulse on high until everything is pulverized.
2. Add remaining ingredients and pulse until combined.
3. Drop into an airtight jar and store in the fridge for 3 days. I have gone as long as 5 days with no issues, just depends on the quality of the green onions and parsley.

Notes

Vegan/Egg-free: Use my vegan mayo recipe.

Hot Sauce: I start with ½ teaspoon and work my way up depending on how I’m feeling. If you want things really spicy, you could go up to 1 tablespoon.

Nutrition Information: based on 1½ tablespoon

Nutrition Information Per Serving