Serves: 3-4 cups dip
Ingredients
- 2 cups plain Greek yogurt
- 1 cup sour cream (preferably a fermented brand like Nancy’s or Good Culture)
- 1.5 cups chopped dill pickles
- 2 Tbls. dill pickle brine
- 2 Tbls. fresh chopped dill
- 2 Tbls. finely chopped chives
- black pepper & salt to taste
- Serve with: high fiber crackers, flax chips, zucchini or cucumber slices, radish slices, endive leaves, bell pepper, or as a spread in a lunch wrap!
Directions
- In a small bowl, mix together coconut flakes, cashew butter and date syrup until very well combined. Will be thick.
- Cut apple into 1/4 inch slices. Rings look more like a Samoa cookie but you can do flat slices too.
- Press cashew butter mix on top of apple slices.
- Put chocolate chips & oil in a small bowl and microwave for 20 seconds at a time, stirring in between, until melted.
- Drizzle melted chocolate over top of the apples, Samoa style! Eat right away or freeze for 5 minutes to harden the chocolate.
