Green Goddess Garden Dip
Green Goddess Garden Dip is a lightened-up green goddess dip made with fresh herbs, a playful "dirt" topping and mini edible veggie patch.
Foto: SkinnytasteIngredients
- ½ cup cashews (plus 1 tablespoon, divided)
- ⅔ cup fresh basil
- ⅔ cup fresh parsley
- ⅓ cup fresh dill
- ⅓ cup fresh chives
- 1 large lemon (zest and juice)
- ⅔ cup non-fat Greek yogurt
- 1 ½ teaspoons kosher salt (divided)
- 1 teaspoon olive oil
- ½ teaspoon cumin
- ½ teaspoon black sesame seeds
- ¼ cup panko (plain or gluten-free )
- Mini baby veggie crudites or crudites cut into smaller pieces*
Steps
Soak ½ cup toasted cashews in water for minimum 30 minutes, but up to overnight, then drain and discard water.
Add soaked cashews, basil, parsley, dill, chives, lemon zest and juice, yogurt and 1 ¼ teaspoons of salt to a blender. Blend until smooth. Transfer to a shallow serving dish and spread, preferably rectangular in shape about 8 x 6 inches. Refrigerate to set (minimum 15 minutes, but up to overnight!) or freeze 10 minutes.
Meanwhile make the dirt: Chop the remaining 1 tablespoon of cashews very finely. Add to a small saute pan over medium low heat with olive oil, cumin, black sesame seed, panko breadcrumb and remaining ¼ teaspoon of salt. Toast, stirring constantly until golden and the color of dirt, about 3 to 4 minutes, careful not to burn. Transfer to a bowl so it doesn’t continue to brown.
Coat goddess dip in crumbs and line crudites in rows to look like a garden! For best results so they don’t fall, cut the bottoms of the veggies so they are flat, and not too tall so they don’t tip over. Veggies like tomatoes, cauliflower florets and broccoli florets are less fussy then taller veggies like cucumbers.
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