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Trempettes pour légumes (2 versions)

Veggie Dips (2 versions)

Preparation time: 10 minutes
Yield Serves 8 (per dip)

One of the best ways to multiply the number of vegetables we consume is to make dips and serve platter of raw vegetables as soon as you have a little hunger. All family members will greatly appreciate the option of having several dips and you will see that your platter is eaten in no time. 

GREEN GODDESS DIP

INGREDIENTS:

  • 1-1/2 cup (375 ml) silken tofu
  • 1/4 cup (65 mL) Extra virgin olive oil
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tbsp (15 ml) honey 
  • 1/4 cup (60 ml) fresh dill, finely chopped 
  • 1/4 cup (60 ml) basil, finely chopped
  • 2 tbsp (30 ml) minced sweet onion 
  • 3 tbsp (45 mL) sliced dill pickles 
  • 1 tsp (5 mL) organic Dijon mustard
  • 1/2 tsp. (2 mL) Fine grey sea salt  
  • 1/8 tsp (0.5 ml) ground black pepper
  • Fresh vegetables for dipping 

PREPARATION:

In a food processor, combine all ingredients. Process for about 1 minute or until puréed. 

Taste for seasonings and adjust if needed.  

 

MAYONNAISE DIP

INGREDIENTS:

PREPARATION:

Mix the ingredients in a bowl in order to obtain a homogeneous preparation.

Taste for seasonings and adjust if needed.  

THE GREEN DIP RECIPE COMES FROM NETTIE CRONISH AND CARA ROSENBLOOM'S BOOK - NOURISH: WHOLE FOOD RECIPES FEATURING SEEDS, NUTS AND BEANS .

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