About the Recipe
Ingredients
½ cup plain unsweetened coconut yogurt (or another dairy-free yogurt)
1 tablespoon olive oil
½ teaspoon dried dill
½ teaspoon dried parsley
¼ teaspoon garlic powder (optional, if tolerated)
¼ teaspoon onion powder (optional, if tolerated)
½ teaspoon lemon juice or apple cider vinegar (optional, if tolerated)
Salt to taste
1-2 tablespoons water (to thin, if needed)
Preparation
Mix the Ingredients
In a small bowl, whisk together the coconut yogurt, olive oil, dill, parsley, garlic powder (if using), onion powder (if using), and salt.
Adjust Consistency
Add 1-2 tablespoons of water if you want a thinner consistency for dipping.
Taste & Adjust
If you tolerate mild acidity, add a tiny splash of lemon juice or apple cider vinegar for extra tang.
Chill & Serve
Let the dip sit in the fridge for 10-15 minutes to allow the flavors to blend. Serve with your crispy baked mushrooms!
Why This is Acid Reflux-Friendly:
✔ Dairy-free – avoids heavy cream or buttermilk, which can trigger reflux.
✔ No strong spices – mild and easy on the stomach.
✔ Optional acidity – lets you customize based on your tolerance.