Vegan and Paleo Herby Cream Cheese Dip

Last updated on November 16th, 2020 at 03:35 pm

Last week I had a crazy idea. I wanted to eat a snack that wasn’t sweet.

Yes, I guess I’m getting old and boring.

But I had a vision. I had a dream. A dream of a fresh cucumber-based snack. Of course with some garlic in it. After all, what’s a snack without garlic?

I tell you what it is: not welcome in my kitchen.

So I basically wanted something like a tzatziki but in snack form.

So I made this.

And it really is like a tzatziki in snack form.

Kinda like a cream cheese dip, but not heavy – light, herby, garlicky, lemony. Delicious.

I’m not gonna lie to you – it’s super simple. And it is what it looks like – dip on a cucumber slice. I realize I am not going to win the Nobel Prize for this invention, even though you and I, both realize that’s super unfair and wrong. But I don’t even care. Who needs a Nobel Prize when you have dip on a cucumber?

The first day I ate this as a snack and the next few days in lettuce wraps. It’s a great addition to fish, other vegetables, lentils, really anything. I even have to admit I like it more in wraps – as a snack it might be a little too strong for some of you, even though I still love it from the bottom of my heart.

This dip actually gets better when it stays after a day in the fridge. But even if you eat it right away – it’s very tasty.

Health and Beauty Benefits

The great thing about this little dip is that it’s anti-inflammatory (among other things). Lately I am focused on eating more anti-inflammatory foods because I gained some weight, but also because of some health complaints like joint pain and allergy.

Well this dip is made out of sunflower seeds and walnuts, so I have a good omega-3/omega-6 ratio. And it’s also filled with garlic and mint – which are both powerful anti-inflammatory foods.

More about inflammation:

How to eat to reduce inflammation in the body

5 anti-inflammatory foods to eat daily

Vegan and Paleo Garlicky Cream Cheese With Mint

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Ingredients

• 4-5 mint leaves
• 1 tbsp capers
• 1/4 cup sunflower seeds
• 1/4 cup walnuts
• 1 tbsp lemon juice
• water
• 1 garlic clove
• 1/2 tsp vinegar
• some black pepper
• 1/2 tsp cumin (optional)
• a cucumber

Instructions

1. I used my hand blender for this, might also work with a normal blender (mine is not that good I guess):
2. Put capers, walnuts, sunflower seeds, lemon juice, vinegar and 4 tbsp water and blend together. If not smooth enough add more water. For me it took around 6-7 tbsp water.
3. Add black pepper, garlic, mint, cumin (optional) and blend again.
4. Slice the cucumber into slices (not too thick, not too thin) and top with a tsp of the dip.
5. Otherwise use the dip in wraps like this one
6. Enjoy!

Hope you like it, do let me know how it goes, and if you have any questions – ask me 🙂