Preparation time: 10 minutes
Yield Serves 8 (per dip)
One of the best ways to multiply the number of vegetables we consume is to make dips and serve platter of raw vegetables as soon as you have a little hunger. All family members will greatly appreciate the option of having several dips and you will see that your platter is eaten in no time.
Green Goddess dip
Ingredients:
- 1-1/2 cup (375 ml) silken tofu
- 1/4 cup (65 mL) Extra virgin olive oil Maison Orphée
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) honey
- 1/4 cup (60 ml) fresh dill, finely chopped
- 1/4 cup (60 ml) basil, finely chopped
- 2 tbsp (30 ml) minced sweet onion
- 3 tbsp (45 mL) sliced dill pickles
- 1 tsp (5 mL) organic Dijon mustard Maison Orphée
- 1/2 tsp. (2 mL) Fine grey sea salt Maison Orphée
- 1/8 tsp (0.5 ml) ground black pepper
- Fresh vegetables for dipping
Preparation:
In a food processor, combine all ingredients. Process for about 1 minute or until puréed.
Taste for seasonings and adjust if needed.
Mayonnaise dip
Ingredients:
- 3 tbsp. (45 mL) plain yogurt
- 4 tbsp. (60 mL) Fresh Mayonnaise
- 2 tbsp (30 ml) chives, chiseled
- 1 tbsp (15 mL) garlic olive oilgarlic olive oil
- Fine grey sea salt with herbs of Provence to the taste
Preparation:
Mix the ingredients in a bowl in order to obtain a homogeneous preparation.
Taste for seasonings and adjust if needed.
The green dip recipe comes from Nettie Cronish and Cara Rosenbloom's book - Nourish: Whole Food Recipes featuring Seeds, Nuts and Beans .