Garden Green Goddess Dip

 
1/2 cup green onion, thinly sliced
1 T. garlic, minced
1 T. olive oil
8 oz. spinach, triple washed, patted dry, and destemmed
1 avocado, peeled, pitted, and diced
1 cup loose parsley, washed well
1/4 cup chives, sliced
1 T. freshly chopped dill
1 T. lime juice
1/4 t. salt
1/4 t. hot sauce, of choice
1 - 8 oz. container plain vegan soy yogurt
 

In a non-stick skillet, saute the green onion and garlic in the olive oil for 2 minutes to soften. Add the spinach and continue to saute until the spinach just wilts. Remove the skillet from the heat and set aside to cool completely. Transfer the spinach mixture to a food processor. Add the remaining ingredients, except the vegan yogurt, and process for 2-3 minutes or until smooth. Add the vegan yogurt and process well to combine. Taste and add additional salt, hot sauce, or lime juice, to taste. Transfer the mixture to a glass bowl, cover, and chill for 30 minutes to allow the flavors to blend. Serve as an appetizer with raw vegetables, bread slices, crackers, or chips, or use as a condiment on sandwiches, cooked vegetables, or grains.

Yield: 2 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett