Slow Cooker Silky Aromatic Caribbean Callaloo Dip (Whole30)
A creamy, vibrant, and aromatic dip inspired by Caribbean flavors, featuring callaloo greens and coconut milk, perfectly suited for a Whole30 diet. This slow cooker method develops deep, silky textures and complex flavors with minimal effort.
Ingredients
Ingredients
- 1 lb fresh callaloo leaves stems removed, roughly chopped
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 cup full-fat coconut milk well shaken
- 1 cup chicken or vegetable broth ensure compliant for Whole30
- 2 tbsp avocado oil
- 1 medium green bell pepper diced
Notes
Storage: Store cooled dip in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. Make-Ahead: This dip can be made 1-2 days in advance and reheated before serving for best flavor. Variations: Add a diced jalapeño for a spicy kick, or stir in a handful of fresh spinach if callaloo is unavailable. Serving Suggestion: Serve as a dip for raw vegetables or as a sauce over grilled chicken or fish.