Healthy Green Goddess Salad Dip
Healthy Green Goddess Salad Dip
This Healthy Green Goddess Salad Dip is the next best thing and was a food trend on social media for good reason! Absolutely comforting, easy to make, and the perfect dairy-free + veggie packed snack or appetizer option that comes full of nutrients. Made with spinach, arugula, roasted tomatoes + brussels sprouts----and topped with a creamy green goddess sauce, this recipe is a must during any season, occasion, or gathering!
I don't know about you, but I truly live for a good chips + dip. Growing up, I was in complete love with queso and chips and although I still do enjoy it (mostly the vegan version), I'm in greater love with this Healthy Green Goddess Salad Dip. This dip is truly the easiest, comforting, flavorful, and fun recipe you'll ever make!
One of the major trends on social media---the original salad dip concept was created by Baked by Melissa and once I saw it, I knew that I had to make it myself, but with my personal TWIST. This dip is SO Delicious--trust me! Unlike the original, I made some tweaks to the green goddess sauce and added roasted veggie in this recipe because---why not, right?
For this dish, I used my Roasted Herb Tomatoes recipe, which can also be the baseline for roasting the brussels sprouts as well.
How to Make this Healthy Green Goddess Salad Dip
This Healthy Green Goddess Salad Dip is literally made in a matter of seconds once all of the ingredients have been prepped and/or roasted to perfection. All you need is a large platter or plate and section each ingredient into a spot until everything is laid out.
PERFECTLY TOMATOES + BRUSSELS SPROUTS
Knowing how to roast all vegetables (in general) perfectly is definitely a learned skill. All veggies are different and they all have vast cooking times.
The most common rule of thumb is to roast thicker vegetables at a higher temperature because they can handle the heat. For example, potatoes or sweet potatoes can roast at a higher temp because of their thickness. Broccoli, on the other hand, lends well to a lower heat when cut into florets.
Other common rules when roasting is to use lots of olive oil and a rimmed baking sheet. The oil flavors the veggies and prevents them from sticking to the pan. You can also use a heavy pinch of salt and pepper for perfectly seasoned vegetables. In this recipe, I chose to use grapeseed oil in replace of it.
CREAMY GREEN GODDESS SAUCE
For this green goddess sauce, the list of must-haves is rather small and utilizes only a handful of simple ingredients:
- 1 cup Raw cashews, soaked (See Notes!)
- 2 garlic cloves, minced
- 1 Tbsp Grapeseed oil
- 1 Tbsp lime juice, freshly-squeezed
- ½ tsp apple cider vinegar
- 1 tsp sea salt
- ½ cup filtered water + 2 Tbsps!
- 1 cup roughly chopped kale
- ½ cup fresh spinach
Do Cashews Have to be Soaked Overnight Only?
Nope! besides the usual overnight soak---I do have a quicker option for those busy days or last minute quick fixes. Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. For a quick soak—–add cashews to measuring cup and cover with boiling water for 30 minutes instead.
Top Reasons Why You’ll Love This Salad Dip!
Once you make and eat this Healthy Green Goddess Salad Dip—– you’ll fall in absolute love. Haha. More importantly, here are also the reasons why you’ll love it the most:
- It’s ALL Vegan + Plant-based.
- Super easy to make and quick
- So many nutrients in one bowl.
- Great for meal prepping and make aheads for the week!
- Full of comforting flavors, hints of sweetness/spiciness + savoriness (The best reason!)
- Perfect for any time of day—Snack, Appetizer, Lunch, Breakfast (if that’s your thing), whatever!
Need Ideas For Healthy Green Options?
When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?
What Are Great Options to Pair This Salad Dip With?
When it comes to most dips, I often enjoy them with a side of bread or crispy cracker of some sort. However, you can choose to spruce things up with many other options such as:
Tortilla chips
Crackers
Pita bread
Toasted Bread
Vegetables (i.e. celery stalks, crispy baked potato/sweet potato rounds, etc.)
MADE OUR RECIPE(S)?
If you make this Healthy Green Goddess Salad Dip, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Healthy Green Goddess Salad Dip
Ingredients
HOMEMADE GREEN GODDESS SAUCE:
- 1 cup Raw cashews, soaked (See Notes!)
- 2 garlic cloves, minced
- 1 tablespoon Grapeseed oil
- 1 tablespoon lime juice, freshly-squeezed
- ½ teaspoon apple cider vinegar
- 1 teaspoon sea salt
- ½ cup filtered water + 2 Tbsps!
- 1 cup roughly chopped kale
- ½ cup fresh spinach
SALAD DIP:
- 2 cups grape tomatoes, halved (See Notes!)
- 3 cups fresh spinach, chopped finely
- 2 cups baby brussels sprouts, halved
- 1 cucumber, peeled + diced into medium chunks
- 1 cup fresh arugula, chopped finely
- 2 Tbsps Grapeseed oil (See Notes!)
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- Pinch of red pepper flakes
Instructions
TO ROAST THE VEGGIES:
- Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
- Add the tomatoes and halved brussels sprouts unto the baking sheet (in a single layer) and drizzle with olive oil and season with seasonings (salt, black pepper, garlic powder, smoked paprika, oregano, parsley, and red pepper flakes) and bake for 15-20 minutes or until veggies are charred, wilted, and tender. Remove and let cool slightly.
TO MAKE THE GREEN GODDESS SAUCE:
- In a high-powered blender, add the soaked cashews, minced garlic, oil, lime juice, apple cider vinegar, kale, spinach, water, and salt; blending on high-speed until smooth, about 2-3 minutes. Add more salt, to taste. NOTE: If it doesn't become smooth enough, add another 2 Tbsps of liquid (water) and blend again.
TO MAKE THE DIP:
- In a large bowl add the spinach, arugula, diced cucumber, roasted tomatoes, and brussels sprouts along with about 1 cup of the green goddess sauce, mixing everything together until combined and the veggies are coated.
- To serve, add the dip to a platter or plate and enjoy with your favorite tortilla chips, crackers, or pita bread.
- Bon Appetit!
Tips & Tricks
- STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
- SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. For a quick soak—–add cashews to measuring cup and cover with boiling water for 30 minutes instead.
- OIL: If you'd like to use an alternative to grapeseed oil, you can also use extra virgin olive oil, avocado oil, or coconut oil.
- DRESSING (STORAGE): Leftover dressing can be kept in an airtight container or jar in the refrigerator for up to 2 weeks.
- HERB ROASTED TOMATOES: To make this, see my recipe here.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
Nutrition
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