To begin with, I want to give a "shout out" to my wonderful husband Mark. I came home last week to a box from UPS. I had not ordered anything, so I was very curious what it was. I opened the box and to my surprise was a handheld immersion blender with attachments!!
The card read "Gift from Mark Hart." My hubby knows me well and knew how much I wanted one. Thanks Mark! You ROCK!
|Mark and our parrot Bongo|
Recipe featured on Clark's Condensed 60 Ways to Use Coconut Oil post.
1/2 cup coconut mayonnaise using Tropical Traditions Coconut Oil
1/2 cup sour cream, creme fraiche or yogurt
1/2 cup coconut cream concentrate
4 tablespoons virgin palm oil
1 small clove garlic
1-2 tablespoons Italian herb mix (recipe below)
Italian herb mix:
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery seeds
1 tablespoon salt
Process all ingredients in a blender or a food processor using my new toy until well mixed and creamy. Note: use only 1-2 Tablespoons of seasoning mixture, not the entire recipe.
I made this without the coconut creme concentrate since I could not find it anywhere... and I went to three different stores, so if someone has a suggestion on where to find it, please leave a comment below.
I used this as a dip for an artichoke. I love artichokes and there so many dip options out there. This dip is sweet and full of herbs and flavor. It tastes ranchy, but not the artificial flavor either. It was fresh and light.
|Full of flavor|