• Prep-time: / Ready In:
  • Makes 2½ cups dip

This emerald-green, herb-infused dip makes a nice, light complement to fresh veggies. Serve it with crudités such as sliced cucumbers, sugar snap peas, trimmed asparagus spears, cherry tomatoes, and strips of bell peppers and carrots. Or use it as a spread on wraps.

Green Goddess Dip

Ingredients

  • 3 medium zucchini, peeled and diced (about 2½ cups)
  • ¼ cup almond flour
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh chives
  • ½ cup chopped fresh basil
  • ¼ cup chopped fresh dill
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Combine zucchini, almond flour, fresh herbs, lemon juice, garlic, and ½ cup water in a blender; blend into a thick dip. Season to taste with salt and pepper.
  2. Chill dip in the fridge for 1 hour. (It will thicken as it chills.)

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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