Avo-Lemon-Dill Dip (AIP, Paleo, SCD)

Avo-Lemon-Dill Dip (AIP, Paleo, SCD)

I love a good dip, don’t you?

However, I’ve found that enjoying dips while AIP-ing can be rather difficult since many recipes are mayo-based. Eggs are a staple ingredient in making mayonnaise, but eggs are, of course, not part of the AIP elimination phase. An alternative to mayonnaise is coconut milk or cream, which would be AIP-friendly, but many peeps just can’t tolerate coconut.

No eggs? No coconut? No problem whatsoever because this egg-free, coconut-free Avo-Lemon-Dill Dip is delicious and velvety and oh-so perfect for dipping and dunking. Who needs icky processed ranch dip for veggies when you can have this tangy, creamy dip instead.

Dip-A-Dee-Doo-Dah, Dip-A-Dee-Ay. My, oh my, what a wonderful day when you can nom on the deliciousness of this Avo-Lemon-Dill Dip!

PS: Stay tuned because I have a lovely recipe coming up later this week for something that pairs splendidly with this dip.

Avo-Lemon-Dill Dip (Paleo, AIP)
Prep time
Total time
Recipe type: Condiment / Dip
  • 1 cup zucchini, peeled and chopped
  • ½ avocado
  • 1 tsp lemon zest
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ tsp honey
  • 1 tbsp. olive oil
  • 1 tsp fresh dill, chopped
  • pinch of salt
  1. Steam or simmer zucchini in small amount of water for 5 minutes. Drain.
  2. Combine zucchini, avocado, lemon zest, lemon juice, honey, olive oil, dill and salt.
  3. Use a hand blender or a small blender (like a Nutri-Bullet) to combine.
  4. Makes about ¾ of a cup.

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.