If hummus and pesto had a baby, it would be this dip.

If you were my kids, you would call it The HULK dip (because Green Goddess is simply not cool enough).If you were me, you’d just call it delicious and wonder why you haven’t put it up on the blog yet (it’s been in my recipe files for nearly a decade). So here it is, friends- THE dip you’re going to be eating alllll summer long. SO go pick up a basil plant (you’re going to need a continuous supply), some chives, a can of white beans, a lemon and some tahini- and let’s get blending.

Green Goddess Dip

• Author: Kristin Dovbniak
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 cups 1x

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Ingredients

Scale 1x2x3x

1 can white beans, drained and rinsed

1/4 cup tahini
2–4 tbsp fresh lemon juice (about half lemon)

1 clove garlic
2 tbsp chives, chopped
1/2 cup basil, roughly chopped
1 cup baby spinach, packed olive oil- as needed
1/2 tsp sea salt (more as needed)

cayenne pepper if desired (adds a little kick)

 

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Instructions

1. In the bowl of a food processor or high-speed blender, blend the tahini and lemon juice until thickened.
2. Add white beans, garlic, herbs and spinach and blend until a thick paste.
3. Slowly stream in olive oil, 1 tsp at a time until desired consistency is reached.
4. Blend in sea salt. Season to taste and serve.

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