Elevate Your Whole30 Experience with Yummy Dips & Sauces

Dips and Sauces

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The key to making any round of Whole30 smack your lips, why don’t I eat like this all the time kind of good has to be with the addition of Dips and Sauces.  Taking a simple Mayo base and amping up the flavors with fresh herbs and spices takes your ordinary grilled meats or roasted veggies to the next level.  It is what keeps things interesting while you focus on so few food groups.  It can make a normally boring salad so interesting, while also delivering a healthy dose of fat to your meal which keeps you satiated.  

Here are a few of my favorite from all of the wonderfully talented food bloggers and recipe developers whose creativity always inspires me.  I have also included a PDF Printable that I used at my recent Whole30 Williams Sonoma Cooking Demo.

The Whole Smiths Dairy Free Ranch

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1 cup 1-Minute Mayonnaise

2 1/2 tablespoons unsweetened almond milk

1 garlic clove, chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh chives

Directions: Place all ingredients in a blender and blend. Store in refrigerator

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Georgia Grinders  Satay Sauce

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(Adapted from Jaime Foster)

1/3 cup almond butter or cashew butter

3 tablespoons coconut aminos

2 tablespoons of freshly squeezed orange juice

1 tablespoon of lime juice

1 teaspoon curry powder

5 garlic cloves, minced

1/2 tablespoon hot sauce

1 teaspoon fresh ginger

1/4 cup Bone Broth (more or less depending on desired thickness)

Directions: Place all ingredients in a blender and blend on high until smooth. Add more bone broth, depending on desired consistency. Store in refrigerator. Great as a dipping sauce, dressing, sauce for zoodles, and more!

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Avocado Crema from Nom Nom Paleo

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1 large Hass avocado

¼ cup full-fat coconut milk

¼ cup chives, roughly chopped

2 tablespoons cilantro, roughly chopped

2 tablespoons freshly squeezed lime juice

½ teaspoon Diamond Crystal kosher salt

¼ teaspoon freshly ground black pepper

Directions: Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, chives, cilantro, lime juice, salt, and pepper. Blitz until smooth. Add some water to thin out the sauce if desired. Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a sealed container for up to 2 days.

Theresa Newman