We have family in town visiting us this week, and I am in the kitchen busy preparing for our guests! Providing nutritious, seasonal foods for my family is something that I take great pride in…and visitors are treated no differently.
In wishing to welcome them — after their long day of traveling — with a refreshing mid-afternoon snack, we created this Green Goddess Raw Vegetable Dip, served alongside fresh seasonal veggies from our CSA farm.
Raw Vegetable Dip Recipe
Makes approximately 3 1/2 cups of dip.
-1 cup yogurt
-1 cup mayonnaise (make your own with this recipe)
-1 ripe avocado, peeled, pitted, and cut into chunks
-2 large green onions, sliced
-1/3 cup garden fresh parsley, coarsely chopped
-1/4 cup garden fresh tarragon, coarsely chopped
-the juice of one lemon
-4 cloves garlic
-1 teaspoon ground mustard
-salt and pepper to taste
1. Add all of the ingredients into a quart-sized mason jar.
2. Blend with a stick blender (my most favorite kitchen tool) until smooth.
3. Serve with raw, seasonal veggies.
Note: Simply put the lid on your mason jar and store any leftover dip in the refrigerator.
What’s your favorite veggie dip? Please feel free to share a link 🙂
Looks delicious. I see that you have some puprle carrots and white carrots. I just bought some 2 days ago and can’t wait to try them. Are they sweeter than the orange carrots?
Oh it is!!! I’m eating it right now as I type 🙂 I think the orange are sweeter, but I love them all the same 🙂
That sounds great! Will definately give this a try. I have a raw dip I love: 3 cups raw spinach, 1 avacado, 1-2 cloves garlic, 1/2 tsp sea salt, juice of one lemon. I put in food processor till smooth……its pretty yummy too.
This looks great! I’ll have to try it. I’ve never really made a veggie dip before that wasn’t out of a package. Thanks for the recipe!
I hope you try it Sandi 🙂 It’s really yummy and super simple! Our guests loved it and were impressed that it was homemade.
I love the idea of the mason jar and a stick blender. Your heirloom carrots are gorgeous. Thank you for a beautiful post!
Hi Muriel! The mason jar and stick blender is the only way to go 🙂 There’s essentially no clean up! I rarely, if ever, use a food processor any more.
Oh Andrea! This sounds wonderful! Tarragon is one of those herbs that I rarely…actually, never use. Thanks for the opportunity to use it! I bet this would be a great salad dressing as well as a dip.
Yes! You know my husband thought it would make a good salad dressing too 🙂 So I have this huge head of cabbage, we cut it up and mixed in some of this dip…oh.my.goodness. So good! And as for the Tarragon, I am growing it in the herb garden this year and it is has taken off! I’m starting to put it in everything, it’s one of my new favorite kitchen herbs 🙂
i dont ever use tarragon but i would replace it with dill in this recipe and i bet it would be amazing
Just pinned it.
That looks so GOOD!!
Michelle @ Simplify, Live, Love says
YUM! Love the pretty carrots. I’ve never had good luck growing carrots. I hope that changes this year! Pinning this one (again…) 🙂
The dip looks great and those carrots are GORGEOUS! Can’t wait to try this recipe out!
Wow! That looks delicious! I can’t wait to try this recipe. It is so cool that you happened to share this recipe because I was just thinking yesterday as we were dipping carrots into some commercially prepared ranch dressing that I needed to find a healthy, tasty, whole-food alternative, and I was going to look for it, but you beat me to it!
OH MY – That looks so good! Can’t wait to try it!
I omitted the tarragon and parsley but added kale. I put it over potato chunks and baked it in the oven. YUMMY!!!
Seriously yum! I have to make potatoes like that!
This is great . Made it just as listed and brought it to a meeting with veggies from my garden. It was a big hit. Thank you.