Coconut-Dill Veggie Dip

Ingredients

• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon yellow mustard seed, ground
• 1/4 teaspoon dill (fresh is best, but dried dill weed will work just fine)
• top half of a 15 ounce can of coconut cream (make sure you don’t shake it up before opening; you want to use the top half of the can b/c that’s where the most fat/cream/pulp has settled–if you use too much of the liquid below it, the dip will be too runny to dip veggies into)

Method

1. Combine spices in a mini bowl.
2. Scoop out of the can into a small bowl the top half of the coconut cream. 
3. Blend the spices into the coconut cream.
4. Chill for about 5 minutes in the refrigerator.
5. Serve and enjoy!