Green Goddess Dip
Your Go To Dip
Note from the Editor
I really like vegetables. I eat a lot of them, often raw and/or plain. I love them for what they are, and think they’re beautiful without makeup. I’ve even been known to munch on whole cucumbers. I have come to realize, however, that this appreciation is really something unique to those who grow up with veg-head moms, and not a universal phenomenon. Many of my friends think of eating vegetables the same way I spent many years thinking of flossing; definitely beneficial, inevitably necessary, but a total drag. Just as my dentist has since transformed me (mostly through fear tactics) into a diligent flosser, this dip has converted even the most veg-averse of my dinner guests. This tangy, herby, garlicky spoonful of sugar will not only help the crudité platter go down, but make it vanish before your eyes. I whip up a batch in the blender anytime I’m expecting guests and serve it with cucumbers, carrots, radishes and the like. It works perfectly, whether among light bites and a spot of wine, or something to tide everyone over as I hunch over the stove an hour after dinner was meant to be served, wondering why the fuck I decided to make risotto for 20.
- 1 cup leafy herbs (chives, basil, tarragon, parsley… nothing with a woody stem)
- 1 200g container of Greek yogurt (you can sub with vegan nut yogurt – I’ve tried it!)
- Juice from ½ lemon
- 1 tbsp vinegar (I use red wine vinegar, but white wine or champagne vin will work too)
- 1 clove garlic, chopped
Method: Blend it up in a food processor or blender until smooth.