dip

GREEN GODDESS DRESSING (VEGAN) by Lindsey | Dolly and Oatmeal


if there was ever a universal sauce, green goddess dressing is it! while this isn’t an exclusively “summer” sauce, i love it best during the hot summer months. the yogurt, and fresh herbs lend a cooling vibe to each and every meal it graces. it’s creamy, yet light, and adds so much flavor, while not being overpowering. there are quite a lot of vegan green goddess versions out there in grocery stores and the internet, but nothing compares to a homemade version with your designated mix of herbs and seasonings; and most importantly: no weird emulsifiers or additives (as many bottled brands can have, unfortunately).

if you’re familiar with a lot of the creamy recipes on this site, then you’re used to me referencing this greek-style plant-based yogurt that i love for just about everything from making vegan labneh, yogurt-tahini, and this vegan caesar dressing. while you can use your preferred yogurt of choice, i lean on that greek-style yogurt once again here. to it, we add a whole bunch of fresh summer herbs, and squeezes of tart lemon juice. and in leui of anchovies, we coconut aminos (of miso paste) for a bit of umami flavor. it’s essentially a super simple list of ingredients for what results in a powerful little dressing that also qualifies as a sauce and dip.

a few things i love using it for (in no particular order):

  • used as a sauce over vegetable, chicken, or fish kebabs

  • mixed into a potato salad instead of a traditional mayonnaise base

  • drizzled over your favorite green salad or a wedge salad situation

  • used as a dip for fresh cut vegetables and grilled (or toasted) bread

  • a dip for roasted or grilled sweet potato wedges

  • slather it over bread and make a green goddess sandwich

  • or use it as a dressing for a cold, green goddess pasta salad

sky’s the limit! xo!



green goddess dressing | v

| makes 1 1/4 cups |

print the recipe

method:

  1. in the cup of a food processor fitted with a metal “s” blade, combine the herbs, garlic, 1 tablespoon lemon juice, mustard, 2 teaspoons coconut aminos, and yogurt; season with salt and pepper. blend, stopping to scrape down the sides of the container. taste and add more lemon juice, coconut aminos, and/or salt & pepper if necessary and blend once again.

  2. once the dressing is to your liking, transfer to a lidded bottle or jar and store in your refrigerator for up to 5 days.

ingredients:

  • 1/4 cup fresh parsley

  • 1/4 cup fresh chives

  • 2 tablespoons fresh dill

  • 1 clove garlic, peeled and smashed

  • 1-2 tablespoons lemon juice

  • 1 teaspoon dijon mustard

  • 2-3 teaspoons coconut aminos

  • 1 cup unsweetened plant-based yogurt (preferably greek-style, like this one)

  • salt and fresh ground pepper



WHIPPED TAHINI SAUCE by Lindsey | Dolly and Oatmeal


i’ve been waiting quite a while to post this recipe. i was most familiar with tahini as an ingredient in hummus. my mom would buy it at the health food store a few times a year when she would whip up hummus. but aside from that, we never used tahini in our house. until i went dairy free years ago. since then, it’s been an all-time favorite ingredient of mine (if you do a quick search on my site, a plethora of recipes will pop up!). it’s that kind of pantry staple that lends depth, flavor, and creaminess in just about any and every dish you could imagine. be it salad dressings, soups, drizzled on your favorite mains and salads, tahini is a rich and satisfying partner to whatever it is you’re preparing regardless of whether you’re whipping it or not.

add that tahini with a few other basic ingredients to a food processor, and you’ve got yourself the smoothest and frothiest sauce to spread, drizzle, and add to all the things. you can serve this dip/sauce immediately after you make it, which will be a bit on the warm side from the motor of your food processor. or, you could store it in your fridge and serve it within 5-7 days. this obviously will result with a colder sauce/dip, and will have seized a bit and have a thicker consistency. this is completely normal and great to serve as a dip. but, if you would like it to be thinner and more on the drizzling side of spectrum, just whisk a bit of water in a little at a time to get your desired consistency - don’t forget to taste it after and season the tahini if need be, the water can dilute it, especially if you add enough.

this is the kind of sauce that elevates any dish really - it turns bland grilled chicken is completely different meal. it magically makes roasted veggies more appealing, or a salad more creamy and exciting. whatever random (or non random) meals or ingredients you have in your fridge, whipped tahini will 100% make them more satisfying - promise!

also! we’ve started a hashtag! if you make any of the sauces from this sunday series, you can hashtag them on instagram with: #prepsaucesunday so we can all share in the fun, and hopefully get even more ideas on how we’re using these sauces throughout the week!

xo!!



whipped tahini sauce

| makes roughly 2 cups |

print the recipe

method

  1. place the tahini, 2 cloves garlic, 2 tablespoons lemon juice, and salt into the container of a food processor fitted with a metal “s” blade. with the engine running, drizzle in the cold water 1/3 cup at a time until you have reached your desired consistency. for me, this usually takes about 1 cup of water to achieve a frothy, light sauce. if you want it on the thicker side, do not add as much water.

  2. taste and adjust seasonings, adding more garlic, lemon juice, and/or salt. store whipped tahini sauce in an airtight jar or container in your refrigerator for up to 7-10 days.

ingredients

  • 1 cup tahini paste

  • 2-3 cloves garlic, peeled and smashed

  • 2-3 tablespoons fresh lemon juice

  • 3/4 teaspoon salt

  • 2/3 cup - 1 cup cold water


A (Vegan) Spring Onion Dip! by Lindsey | Dolly and Oatmeal


is there an appetizer than defines your childhood? one that you remember gathering around with family, immediate and/or distant, and noshing on, and catching up, and just having a good time?  well, i do, and it was a salad dressing brand's leek soup packet that my mom mixed with sour cream and cream cheese to make an onion-y dip.  she served it alongside cape cod potato chips, and it is one of my favorite food memories.  my aunt would serve a similar dip at thanksgiving and christmas, so there's all sorts of nostalgic memories of my cousins and me sitting around eating chips 'n dip.  i've wanted to recreate a new, vegan/dairy-free version of a traditional onion dip for a long time.  whenever i did though the flavor was never right, and i couldn't really do the original recipe any justice.

but with the uptick of really good, tasty, vegan cream cheese brands on the market, i though i'd give it another go.  here, there's some vegan cream cheese blended together with soaked cashews, and then mixed with sautéed, melty spring onions.  it sets in the fridge and chills for few hours (or overnight), and while it's doing that, the onion flavor is developing a bit deeper as well.   you can then serve it with anything you love to dip: chips, crackers, etc.  i served with some lightly steamed broccoli rabe and green beans, sliced cucumber spears, and of course, potato chips.  it's a pretty straightforward, and definitely a reliable little dish to fall back on when you're heading to a potluck, or having a get-together.  

i shared this recipe, along with 2 others (a cashew cream of fennel & pea soup, and falafel-spiced cauliflower wraps - photos below), with my email list, in my first ever "seasonal recipe bundle".  my idea behind it is to send out 3 recipes at the beginning of each season to inspire some seasonal cooking.  transitions are always a tricky thing, and moving from winter to spring is especially different depending on what part of the country you live in (or world!).  so, i created 3 recipes that could easily have a place at the table anywhere, and in any climate.  so, if you want to sign up there's still time.  you will be sent this (spring) recipe bundle as well as future recipe bundles, my photo guides, and other relevant news :)  you can sign up here if you like :)   and if you are on my email list, and haven't made this dip yet, then consider this the most subtle nudge to do so ;) if there's a savory spring recipe to make on my site, this one's it! 

big, big love to you all! 

**and be sure to tag me @dollyandoatmeal when you're making any recipes from the site or my book!  i love regramming you all on instagram stories! xo!



spring onion dip | v & gf

this dip is best served cold, right out of the refrigerator.  i prefer making this at least 1-2 days prior to serving it, only to maximize the flavor. 

  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cups chopped spring onions
  • 1 1/2 cups raw cashews, soaked overnight or at least 2 hours
  • fine sea salt
  • 1/2 cup vegan cream cheese (such as kite hill)
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons apple cider vinegar
  • 1 teaspoon gluten-free tamari
  • 1/4 teaspoon garlic powder
  • 1/3 cup filtered water, plus more if necessary
  • chives, for garnish

method

  1. heat a large skillet over medium heat.  add 2 tablespoons of olive oil, add the onion, and a few pinches of salt, stir.  cook the onions for 10-12 minutes, stirring every few minutes until they are very soft and melty.  transfer to a paper towel-lined plate and let cool.
  2. meanwhile, add the cashews, cream cheese, lemon juice, vinegar, tamari, garlic powder, water, and 1/2 teaspoon salt to the container of an upright blender (preferably high-speed).  whiz everything together on high, scraping down the sides until the dip and smooth and creamy.  taste and adjust the salt and/or lemon juice, as needed.
  3. pour the dip into a bowl, and fold in the onions.
  4. transfer to an airtight container and refrigerate for at least 3 hours, or overnight to really develop the onion flavor.
  5. serve with sliced veggies, chips, crackers, etc.! store the dip in an airtight container, in the fridge, for up to 4 days.

similar recipes:


kalamata cauliflower dip

kalamata cauliflower dip

beet techina (tahini dip)

beet techina (tahini dip)

spring onion & pea tendril flatbread

spring onion & pea tendril flatbread