This makes a delicious dip you can pack for an on-the-go snack or serve at your next party. Serve it with raw, roasted, grilled, or blanched seasonal vegetables like fennel, tomatoes, cucumbers, celery, cauliflower, broccoli, asparagus, endives, brussels sprouts, winter and summer squashes, and radishes.
As a salad dressing, use it with any recipe that calls for a creamy dressing like crunchy romaine, gem lettuces, or a wedge of crunchy iceberg. It’s also delicious on tacos, grilled fish, and meats.
Green Goddess Ranch Dip & Dressing
MAKES 1/2 CUP
1/4 cup fresh lemon juice
1 tsp. apple cider vinegar
2 tbsp. extra-virgin olive oil
1/4 cup smooth high-quality liquid tahini (4 Tbsp.)
1 tbsp. white or chickpea miso
1 tsp. Dijon mustard
1/4 cup filtered water
1 Tbsp. parsley leaves
1 Tbsp. sliced chives
1 Tbsp. fresh dill (leaves only)
1 small clove of garlic (about 1/4 tsp.)
1/16 tsp. kosher salt (the smallest pinch)
2–3 cranks of freshly ground pepper
Place all ingredients in a blender or food processor until incorporated and smooth.
Store in the fridge for up to five days.
A trick to measuring the tahini is to place a little olive oil in the liquid measuring cup first so the tahini slips right out.
Recipe developed by Chef Carla Contreras.