I love the fragrant aroma of fresh herbs. That’s what inspired this simple vegan recipe for tangy cucumber cilantro dip.
My family and I never really jumped on the ranch bandwagon, and sometimes we need a break from hummus. We also need a break from guacamole, but not by choice. Avocados are expensive sometimes. This tangy cucumber cilantro dip is a nice replacement for all of these things.
It only takes a few minutes to whip up a batch of tangy cucumber cilantro dip. I kept this recipe fairly basic so that you can customize it to suit your family’s preferences and dietary needs.
Here are some ingredients you can use to enhance my original recipe for this quick and easy dip:
- Raw or roasted garlic
- Green onions
- Cream cheese or a vegan substitute
- Ranch seasoning
- Sweet tomatoes
- Silken tofu
- Red peppers
- Italian dressing or seasoning
- Olive oil
This tangy cucumber cilantro dip also tastes fine if you make it the regular way. I just like to offer options because I know how fun it is to put your own spin on a recipe.
Coconut yogurt is hard to find out here. You can substitute soy yogurt or another non-dairy blend, but the recipe won’t taste the same. You can also replace the coconut yogurt with Greek yogurt if you aren’t vegan, but make sure you cut back on the lemon juice if you do that. I add a lot of lemon juice because I feel like it makes coconut yogurt taste more like yogurt made from dairy milk.
I know what some of you are thinking right now: Why make coconut yogurt taste like yogurt made from milk? Why not just use regular yogurt?
Well, many people have allergies, sensitivities, or an intolerance to dairy milk. There are also people who have been advised to limit dairy consumption because they have a medical condition that gets worse if they consume too much dairy. I’m speaking from personal experience, so this isn’t meant to serve as an explanation for everybody who has ever eliminated dairy from their diet.
Now that we’ve gotten that explanation out of the way, let’s dive right into this recipe for tangy cucumber cilantro dip.
Start by slicing a hothouse cucumber into circles. Sprinkle them with salt and pepper.
Dice your cucumber circles into small pieces and set aside.
Scoop coconut yogurt into a medium-sized bowl.
Season the coconut yogurt with salt and pepper, if desired. Add lemon juice and stir to incorporate.
Gently stir in diced cucumbers.
Coarsely chop mint leaves and cilantro.
Add your herbs to the coconut yogurt mixture and stir to combine.
Serve with fresh veggies. We usually use grape tomatoes and mini peppers.
You can also use this dip as a sauce or dressing. You can drizzle it over salad, spicy curry recipes, or burgers (veggie or meat).
Mmmmmm, vegan dip for your vegetables!
If you want a thick dip, add cream cheese or silken tofu. I wanted a light, refreshing dip, so I just stuck with the coconut yogurt base.
Ready to make your own tangy cucumber cilantro dip? Here’s my printable, Pinnable recipe:
What’s your favorite way to use fresh herbs?
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