This article is part of our Round Ups series, where we share cool things and resources that rev our engines. Today, our founder's passionate discourse in defense of dip.
Dip is a perfect food. You heard me. I said it. And there's no way I can be wrong either. Consider this not an impassioned ode to dip, but a three-pronged argument as to why dip is the platonic ideal of a delicious meal.
Dip is endlessly variable. In today's era of ever-changing trending diets and fads, it's so terribly impossible to keep up with what's hot. Who is tree-nut free? Who is dairy-free? Is it better to do a full fat Greek yogurt or a non-fat yogurt? What is paleo? How did our ancestors eat? Did our ancestors do anything right? How is it already time to make dinner when it feels like I just finished the dishes from last night's dinner?
Dip isn't concerned with these questions, or the answers to them. Dip know what it is. Dip can work with pretty much anything you've got, and whatever the cleanse of the week is. You're dairy-free? There's a coconut or cashew yogurt for that. Have a lot of limitations around chips? There's an upcycled veggie-forward cracker for that. Raw veggie spears a little too hard on your stomach? How about a delicious thin crisp made from heritage grains?
All dip needs to be happy and to fulfill its ultimate purpose, ease and deliciousness, is to start with a solid base (whether you're of the plant-based or traditional yogurt persuasion, you can't go wrong here. Perhaps you woke up and chose violence, and your dip base is a classic mayonnaise? Are you a sour cream purist? All are welcome in Dip-land.). Follow the base with your mix-ins, however complicated or simple they are is up to you-- I've been quite happy with a frizzled garlic or shallot dip, artichoke and spinach are always a delight, and one can never go wrong with a roasted eggplant or fistful of herbs. Just be sure to season, and season well! Dip is such an excellent stage for a suite of different spices, on their own or bloomed over low heat into some olive oil or ghee to release their flavor, then drizzled atop dip's blank but stunning canvas.
There is no one size fits all piece de resistance: whether a drizzle of chili oil, a squeeze of lemon, a pinch of Maldon or a fresh herb garnish, you are the master of your own dip destiny. All I ask of you is that you have something crunchy to dunk it in. I'm not saying dip has to be devoured in one sitting on your couch while you watch a Shonda Rhimes show, but I'm also not *not* saying that.
Since dip only takes a few minutes and a few odds and ends in your fridge to whip up, it's a perfect place to incorporate wilting greens that might otherwise become food waste (one of the leading causes of climate change!), or to incorporate new and sustainable forms of protein or fiber, like our sustainably farmed seaweed condiments.
Our friends at Daybreak Seaweed developed this dip recipe to be umami-forward and delightful, and below we've tweaked it slightly to make use of any odd vegetables or greens languishing away in your fridge. Food waste and dip are two hills we'll die on.
Dip away, my friends.
Umami Green Goddess Dip Recipe:
First, gather any herbs or greens. We like parsley, tarragon, chives, mint, and basil. Any of the above is lovely-- try to gather about a cup.
Do you fear not the scent of garlic lingering on your breath? No? Good-- chop up a clove and add it to the food processor along with your greens, and hearty squeeze of lemon. If you are out of citrus, a splash of rice vinegar will do.
Before you turn on that food processor, add 1 cup of creamy dip base of your choice. Some opt for sour cream or coconut yogurt, but Greek yogurt is my drug of choice.
Season generously with salt and add in a tablespoon of nori + wakame flakes. If that sounds scary, you can adjust to taste! Remember that yogurt's creaminess will cut the intensity of the lemon, garlic, and seaweed.
Blend until smooth, or whatever thickness of dip is to your liking. I like to top with freshly ground black pepper, a few more herbs, a hearty squeeze of lemon, and some more nori + wakame. If I have a chili oil, I drizzle that on top as well. Want to get funky with it? Fry some shallots or garlic until they crisp up and serve on top of your tip.
Serve with lots of crunchy things. My first choice will always be crackers.
Have leftover dip on your hands? Simply add back to the food processor with some olive oil and lemon juice and blend until pourable-- now you have yourself a green goddess salad dressing.