This rich Thai dip with broccoli is full of flavor, but a lighter, healthier appetizer or snack since it's dairy free, gluten free, and paleo friendly.

I love dip. It's a go-to snack in my house. It's easy to slip down an unhealthy path with dips though, as there can be a lot of fillers that get thrown in. This rich Thai dip has no fillers, but plenty of full flavored taste.

A lot of creamy vegan dips rely on a whole mess of nuts to get the texture and right consistency. I used no nuts in this Thai dip. Sweet potatoes make the base and SunButter brings some added punch.

The recipe comes from Eat Dairy Free, a great new cookbook from my food blogging pal Alisa Fleming. 

Alisa outdid herself with this new cookbook. There are over 100 dairy-free recipes that include vegan, paleo, and gluten free options. 

Many can agree that removing dairy from your diet can alleviate allergies, skin issues, and other health-related problems. In the Introduction of Eat Dairy Free, Alisa gives a few powerful points on removing dairy from your diet:

• Dairy free is a top diet change recommended by dermatologists for people with acne, eczema, and other atopic skin conditions.

• Dairy consumption is directly linked to an increased risk of several prominent types of hormonal cancers.

• Lactose intolerance affects tens of millions of Americans, and many populations worldwide. Lactose in dairy is also a top trigger in the common condition of irritable bowel syndrome (IBS).

• Obesity has become an epidemic that's tied to many severe conditions, including diabetes and heart disease. Cutting dairy has the potential to lower sugar intake and can also aid in weight loss. Studies have even shown a correlation between milk consumption during childhood and excessive weight.

There are lots of great dairy-free swaps in the book, along with recipes for smoothies, snacks, desserts, comfort food, Asian cuisine, and Mediterranean meals.

I'll be making my way through the book, but had to kick things off with the rich Thai dip with broccoli trees recipes. It's creamy without dairy, and full of great flavor.

Rich Thai Dip with Broccoli Trees
{Paleo, Vegan, Gluten Free, Dairy Free}

From Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

Makes 6 servings

Ingredients

• 3 or 4 broccoli crowns

• 1/2 cup cooked mashed sweet potato (see Sweet Potato Tips below)

• 6 tablespoons creamy unsalted almond butter (use sunflower seed or pumpkin seed butter for nut free)

• 2 to 2- 1/2 tablespoons lime juice or rice vinegar

• 2 tablespoons non-GMO soy sauce, wheat-free tamari (for gluten free), or coconut aminos (for soy free)

• 2 tablespoons coconut sugar or loosely packed brown sugar (I omitted but you could also try Stevia for sugar free)

• 1 teaspoon sesame oil

• 1 teaspoon minced or grated fresh ginger

• 1/8 teaspoon crushed red pepper

• Water or unsweetened plain dairy-free milk beverage, as needed

Instructions

1. Cut the broccoli into stalks and steam for 3 to 5 minutes. For dipping purposes, broccoli stalks that are relatively crisp-tender work best.

2. Put the sweet potato, nut butter, 2 tablespoons lime juice or vinegar, soy sauce, sweetener,

3. oil, ginger, and crushed red pepper in your blender or food processor and blend until smooth, about 1 minute. Taste, and if desired, blend in the remaining 1/2 tablespoon lime juice or rice vinegar.

4. Serve the dip immediately with the steamed broccoli stalks, or cover and refrigerate it for 1

5. hour to thicken before serving. If it becomes too thick, whisk in water or milk beverage, 1

6. teaspoon at a time, to thin.

7. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Sweet Potato Tips: To cook whole sweet potatoes, peel and cut them into 1/2-inch disks, then
steam for about 15 minutes. Steaming preserves more of the flavor and nutrients than boiling.
For a super-fast dip, you can use canned sweet potato puree. If you don’t have sweet potatoes
or sweet potato puree on hand, squash, carrot, or pumpkin puree makes a tasty substitute.

I was given a copy of the cookbook for review, but all opinions are always my own.
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