Creamy Vegan Chimichurri Dip
Servings: 12 ounces
Ingredients
- 2 cups fresh parsley chopped
- 1 cup fresh cilantro chopped
- 1 avocado cubed
- 1/2 cup New Barn Unsweetened Almondmilk
- 4 cloves garlic minced (about 2 T)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
- 1 pinch chili pepper flakes (optional)
Instructions
- Combine all ingredients except for almondmilk in a blender or food processor. Blend for 30 seconds or so until ingredients are chopped up and incorporated.
- Scrape down sides and then with blender or processor running, slowly pour in almondmilk until it reaches your desired consistency, another 1-2 minutes. Don’t over process!
- Serve with chips or crudite as a dip, with vegetables as a cooking sauce, or spread onto a sandwich or tostada. The possibilities are endless!
Notes
