Green Goddess Dip with Crudités
Packed with deep umami flavor from the miso and tahini, this vegan and gluten-free dip is a deliciously handy thing to have knocking about. Use it as a dip for veggies, spread it on a sandwich or drizzle it over salads or warm veggies with rice. You’ll never want to be without it again.
EASE • SNACKS • ANY SEASON
It’s been a tough week for cooking.
I had surgery last week and between the aftermath of that and the horrendous heat, my appetite has not been in the best of conditions, which is slightly problematic when you spend majority of your time thinking up and testing out recipes.
Thankfully I had a few in the docket, ready to go, but when it came time to think of my next recipe, I was drawing a blank. I tried out a tempeh ‘nugget’ experiment that turned into a complete disaster (cardboard coated in sawdust anyone?). The only thing I felt like eating was watermelon and the very thought of turning the oven on made my head hurt. Not a great mindset for inspiring others, let me tell you.
But you know what? Sometimes it just takes a slight shift in perspective. This blog is all about letting your mood inspire your appetite…so when your mood is anything but inspired, that’s the time for paring back, simplifying and finding ways to make life easier.
Enter the Green Goddess; the dip that will save you from the brink of culinary despair. It requires no cooking; no slaving over a hot stove or turning your already hellishly hot kitchen into an outright inferno. There is no whisking, chopping or stirring or any effort required whatsoever, other than measuring a few ingredients into your blender and pressing the on button.
Packed with deep umami from the miso, tahini and onion (it’s powdered onion, don’t worry — I promised no chopping), herby freshness from the lemon, parsley and dill and salty sweet from the maple, this dip will seriously have you licking the blender clean. The batch should last you the week (or at least a couple of days), and you can use it for everything from dipping vegetables in to slathering over a veggie burger or drizzling over a salad.
I’ve decided that in my house, this is now a weekly essential, and I plan to never go another week without a batch of this magical concoction awaiting me in the fridge. As it turns out, a lack of inspiration can sometimes be inspirational, if you only look at things from the right angle — and of course, if it results in batch of green goddess dip.
Green goddess dip with Crudités
Total time: 15 minutes
makes 1.5 cups of dip
1/4 cup (60 g) tahini
Juice of 2 lemons (40 g)
1/4 cup (75 ml) extra virgin olive oil
2 tbsp miso
1 tbsp maple syrup
1.5 tsp onion granules
handful each fresh dill and parsley
1/4 tsp salt
2 - 3 tbsp water
freshly ground pepper
raw vegetables such as carrots, radishes, cherry tomatoes, cauliflower, cucumbers or zucchini
Combine all of the ingredients in a blender and blend until smooth and creamy. You can add more water if you want the dip to be more of a dressing consistency.
Place in a pretty bowl and garnish with a scattering of chopped herbs and drizzle of olive oil if you wish.
Arrange the veggies on a plate and serve!
Thinned slightly, the dressing is delicious on salads, drizzled over cooked veggies and rice or added to a sandwich. You’ll just keep thinking of more and more ways you need this dip in your life.
You can also keep a ‘veggie snack station’ ready to go in your fridge by prepping raw veggies like carrot sticks, sliced peppers, radishes, etc and keeping them in a mason jar filled with cold water to keep everything crisp. When the snacking bug strikes, just pull out a few veggies and your dip and you are ready to go. This is great for kids too.
Tried this recipe?
I’d love if it you’d share your creation! Tag it @bluemoonkitchen and hashtag it #bluemoonkitchen
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