Pumpkin Coconut Dip
This dip is especially enjoyable during the holiday season starting with Halloween on through the Winter season. Can be served with fruit or veggies!
Ingredients:
1 15 oz can organic pumpkin
1/2 can coconut cream (Trader Joe's)
1 T yellow curry paste
1 tsp tom yum paste
1 T fish sauce (wheat free tamari for vegan and gluten free)
1 T fresh peeled ginger root
1/3 cup parsley
1 T raw yellow onion
juice of 1/2 lemon
1 T brown sugar
sea salt and fresh ground pepper to taste
Here's How:
Place ginger, parsley and onion, in food processor and pulse.
Add remaining ingredients except pumpkin and cream until smooth.
Add pumpkin and pulse until blended.
Serve with veggies and/or crackers of your choice.
Enjoy!This dip is unusual enough to bring as a potluck dish, enjoy during the holidays and encourage yourselves to increase your vegetable intake. It's easy and Thrifty to prepare!