Creamy Dill and Chive Dip

This American snack recipe combines authentic flavors with modern cooking techniques. This recipe is adjusted for users experiencing IBS / sensitive gut. Ready in 10 minutes, serves 6 people. Serve chilled with a colorful array of low-FODMAP dippers such as sliced cucumbers, baby carrots, and gluten-free crackers.

Cuisine: American Type: Snack Time: 10 min Servings: 6 Calories: 244 per serving
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Nutrition Information

Each serving contains approximately 244 calories and 5.0g of protein. Macronutrients include 20.0g carbohydrates and 16.0g fats per serving.

Per Serving

Calories
244
Protein
5.0g
Carbohydrates
20.0g
Fats
16.0g

Total

Calories
1464
Protein
30.0g
Carbohydrates
120.0g
Fats
96.0g

Ingredients

This recipe requires 12 ingredients. All ingredients are commonly available at grocery stores.

  • 8.0 oz dairy-free plain cream cheese
    softened at room temperature, almond or soy based
  • 0.5 cup dairy-free plain unsweetened yogurt
    thick Greek-style if available, almond or coconut base
  • 2.0 tbsp fresh dill
    finely chopped
  • 2.0 tbsp fresh chives
    finely chopped
  • 0.25 cup dill pickles
    finely diced, verify brine contains no garlic or onion
  • 1.0 whole fresh lemon
    juiced (yields about 1 tablespoon)
  • 2.0 tbsp sunflower seeds
    shelled, lightly toasted and unsalted (replaces bacon bits)
  • 0.5 tsp sea salt
    to taste
  • 0.25 tsp black pepper
    freshly ground
  • 1.0 whole cucumber
    sliced into sticks for dipping (optional serving suggestion)
  • 1.0 cup baby carrots
    for dipping (optional serving suggestion)
  • 4.0 oz gluten-free seed crackers
    for dipping (optional serving suggestion)

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Preparation and Mise en Place

  1. Gather all ingredients. Measure and set out 8 oz dairy-free cream cheese (225g) to ensure it is softened at room temperature. Measure 0.5 cup dairy-free yogurt (120g).
  2. Finely chop fresh dill to yield 2 tbsp (8g), finely chop fresh chives to yield 2 tbsp (8g), and finely dice dill pickles to yield 0.25 cup (40g).
  3. Juice the fresh lemon to yield 1 tbsp (15ml). Heat a small dry skillet over medium heat and toast 2 tbsp sunflower seeds (18g) for 2 minutes until fragrant. Set aside to cool.

2. Create the Dip Base

  1. In a medium mixing bowl, combine the softened 8 oz dairy-free cream cheese (225g) and 0.5 cup dairy-free yogurt (120g).
  2. Using a sturdy whisk or an electric hand mixer, blend the mixture vigorously until completely smooth and free of lumps.

3. Incorporate Flavors and Garnish

  1. Add the chopped dill, chopped chives, diced pickles, 1 tbsp lemon juice (15ml), 0.5 tsp sea salt (3g), and 0.25 tsp black pepper (1g) to the creamy base.
  2. Fold the ingredients together gently using a rubber spatula until the herbs and pickles are evenly distributed throughout.
  3. Transfer the dip to a serving bowl, sprinkle the cooled toasted sunflower seeds evenly on top, and cover tightly. Place in the refrigerator to chill for at least 30 minutes.

4. Prepare Dippers

  1. Wash and slice 1 whole cucumber (300g) into evenly sized sticks for dipping.
  2. Arrange the cucumber sticks, 1 cup baby carrots (150g), and 4 oz gluten-free seed crackers (115g) attractively on a serving platter to accompany the chilled dip.

Plating

  1. Spoon the chilled creamy dip into the center of a wide, rustic serving bowl.
  2. Use the back of a spoon to create a deep, attractive swirl in the surface of the dip.
  3. Scatter the toasted sunflower seeds over the top for a brilliant crunch, and finish with an extra pinch of freshly chopped dill and chives.
  4. Place the bowl on a large wooden serving board and arrange the brightly colored cucumber sticks, baby carrots, and crisp seed crackers around it in inviting, generous piles.

Family Beverage

Sparkling water with cucumber ribbons and fresh mint

Alcohol Beverage

Chilled dry white wine such as Sauvignon Blanc

Serving Suggestions

Serve chilled with a colorful array of low-FODMAP dippers such as sliced cucumbers, baby carrots, and gluten-free crackers.

Notes

Allowing the mixture to rest in the refrigerator for at least 30 minutes before serving helps the herbs fully infuse the base. Always verify that the pickles used do not contain hidden garlic or onion in their brine to maintain a gut-friendly profile.

Storage

Store the dip in an airtight container in the refrigerator for up to 4 days. Keep it well chilled until right before serving to maintain a perfectly thick texture and keep the fresh dill and chives tasting vibrant.

Freezing

Freezing is not recommended for this dip, as the dairy-free cream cheese and yogurt base will separate and become grainy once thawed. Always make and enjoy this one fresh.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: milk, dairy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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