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This Creamy Dill Sauce gets a superfood boost from healthy spirulina. Here I paired it with easy roasted potatoes. Perfect for spring!
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This post is sponsored by Spiral Spring. I only recommend products that I personally use and all opinions are my own.
The sauce makes the meal, right? I think so. Sauces and dressings bring all the components of a dish together in delicious harmony. In the case of this Creamy Dill Sauce, however, I pretty much made a meal out of the sauce itself. I used some easy roasted potatoes as a vehicle to get this herby avocado spread into my mouth, but I’ll be honest, a spoon would have done just as well. If you love dill and avocado, you’re going to LOVE this sauce. And, good news, the nutrition is amped up big time with the addition of the superfood, spirulina. Keep reading for the amazing recipe and to enter to win a package of spirulina for yourself!
Spirulina is a type of algae that boasts a stellar nutrient profile. It contains all the essential amino acids, making it a complete protein. In fact, it is 65% protein. It’s high in B vitamins, antioxidants (more than blueberries!), iron, copper, magnesium, potassium, calcium (more than dairy milk!) and healthy fats….and all that in very few calories. Studies have shown that spirulina can lower cholesterol, reduce blood pressure, increase muscle strength, control blood sugar, boost immunity, alleviate certain allergy symptoms and may even increase fat burning during exercise (yes!!).
So, yeah, spirulina is a superfood, but you have to make sure to get a good one. When the opportunity arose to try Spiral Spring Spirulina Maxima, I jumped at the chance. It’s high quality, certified organic and non-gmo. It is grown in the purest of waters at an eco-friendly, solar powered facility. Spirulina Maxima is always free from heavy metals – they test EVERY batch!
I’m going to warn you – spirulina on it’s own smells like the sea. It is algae after all. I tried a dab straight up on my finger just to test it out, and I won’t lie – it wasn’t great. But, with a nutrient profile so impressive, I pushed on. If you search for spirulina recipes online, you will likely come up with smoothies or protein bars. Both good choices, but I wanted to do something a little different. And that’s when I came up with this creamy herby sauce that would complement any number of dishes. And, with a 2 full cups of fresh dill, I promise you will NOT taste (or smell) algae!
Spirulina comes in tablet form also, that you can take like a supplement, but I like the idea of adding the powder to real food. And with food this tasty, you won’t have a problem getting in your daily dose! The roasted potatoes were simply divine dunked into this vibrant green Creamy Dill Sauce, but I also tried some with tortilla chips and that was a winner as well. I’m thinking I’m going to try this sauce on my Crispy Cauliflower Tacos next time! It would also be a great dip for raw vegetables or crackers. Like I said, it goes with everything!
Don’t forget to keep reading after the recipe to enter the giveaway for your chance to try spirulina for yourself!
Creamy Dill Sauce w/ Spirulina
I hope you guys love this Creamy Dill Sauce as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Creamy Dill Sauce w/ Spirulina
Ingredients
Creamy Dill Sauce
- 1 avocado
- 2 cups fresh dill
- 3 garlic cloves
- ¼ cup cashews (soaked for 30 minutes in warm water)
- juice of 1 lemon
- juice of 1 lime
- ½ tsp salt (or to taste)
- 1 tsp spirulina (Spiral Spring Spirulina Maxima recommended)
- ¼ - ½ cup water to thin
Roasted Potatoes
- 6-8 Yukon Gold Potatoes (or your favorite baking potato), peeled (if desired) and cubed
- juice of 1 lemon
- salt/pepper
Instructions
For the Creamy Dill Sauce:
- Place all ingredients, except water, in a high speed blender and blend until smooth.
- Add ¼ cup water to thin. Add a little more if needed to reach desired consistency.
- Serve over simple roasted potatoes (recipe below), use as a dip for chips, crackers or raw veggies, spread it on a sandwich or burger, or use it to dress a salad.
For the Roasted Potatoes:
- Preheat oven to 425 degrees F.
- Spray a baking sheet with cooking spray and set aside.
- Toss the cubed potatoes with the juice of 1 lemon and spread out on the baking sheet in one even layer.
- Bake 25-30 minutes, flipping the potatoes over halfway through, until cooked through. The potatoes should be brown and crispy on the edges and tender in the middle.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Felesha
This sounds great! Can’t wait to try it! Thanks for sharing!!
Jenn S.
Thanks, Felesha! I hope you love it!
Sophia @veggies dont bite
You’re on a spirulina kick right now! Love it. I love how you did a sweet recipe with it and now savory! And sauce of all kinds is amazing.
Jenn S.
Thanks, Sophia! The first one was a protein powder that just happened to have spirulina in it; this one is straight spirulina. Sauces for the win! 🙂
Uma Srinivas
Unique and sounds great! I use dill for my cooking. You showed me another dish to use dill.:) Nice Jenn.
Jenn S.
Thanks, Uma! I have a lot of recipes that use dill….love it so much!
Sam | Ahead of Thyme
This sounds amazing and look at that colour!! I can’t wait to try this!! Thanks for sharing 🙂
Jenn S.
Thanks, Sam! I love how vibrant the color turned out too!
jacqueline | i sugar coat it!
I like to add a touch of spirulina to my smoothies! This sounds like a really cool and delicious way to incorporate it too.
Jenn S.
Great idea! Such an easy way to get a whole lot of nutrition!
Mel @ avirtualvegan.com
I’ve never tried spirulina but the nutritional benefits are amazing. I would totally give it a go in this sauce. I love dill.
Jenn S.
Dill is the best! My favorite herb for sure! Thanks, Mel!
Danielle Omar -- Food Confidence RD
What a cool way to use spirulina!
Jenn S.
Thanks, Danielle!
Linda @ Veganosity
Brilliant! I SO agree with you about the taste of spirulina. I’m posting a savory energy ball recipe on the blog tomorrow with spirulina and they’re good. I tried using it in a smoothie but I couldn’t mask the flavor. Can’t wait to try this. 🙂
Jenn S.
Thanks, Linda! Excited to see your energy ball recipe! Love the idea of a savory one!!
Amy Katz from Veggies Save The Day
I’ve only had spirulina in smoothies where I couldn’t taste it.
Jenn S.
I promise you won’t taste it in this sauce!
Strength and Sunshine
Wowow! Pack in those green super powers!!! This is totally dip worthy for my ever-loved potatoes! Or a killer sandwich!! Ah! The possibilities!!
Jenn S.
Yes, super versatile! And no one would ever guess how healthy it is!!
Natalie Tamara
I am so curious to try this Jenn! The taste of spirulina is too much for me too but I do know from experience that it can be masked so you can take advantage of the health benefits without also tasting the sea, so I have no doubt that this will be delicious!
Nayna Kanabar
I have never heard if Spiralina s I need to read up on it. I love the vibrant colour of your dipe. Looks delicious.
Jenn S.
Thanks, Nayna! Definitely look into it. Some say it’s one of the healthiest foods on the planet, if not THE healthiest!
Natalie | Feasting on Fruit
This is a great idea, great way to get in that healthy algae! I’ve always been trying to use spirulina in smoothies and such, but it’s flavor is much better suited to savory things!
Jenn S.
Thanks, Natalie! I agree. It’s hard to disguise it in a smoothie…you have to have some other really strong flavors. And I loved how it just amped up the color of this sauce too!
Sus // roughmeasures.com
Love, love, love this Jenn! Anything with spirulina is good by me. Can’t wait to try this sauce out.
Jenn S.
Thank you so much, Sus!! It’s such a incredibly healthy food. This sauce is wonderful…I hope you love it!
Cathy @ Planet Veggie
I gave up trying to use/eat spirulina but you’ve (almost) convinced me you can’t taste it in this sauce 🙂
Jenn S.
HaHa! I know what you mean, Cathy. The flavor definitely needs to be masked. I promise you won’t taste it in this sauce!!