Go Back
+ servings
Overhead shot of Green Goddess Salad Dip surrounded by chips
Print Recipe
5 from 1 vote

Healthy Green Goddess Salad Dip

This Healthy Green Goddess Salad Dip is the ultimate plant-based snack or appetizer for the entire family. Jam-packed with veggies and a creamy texture from a homemade sauce----this dip is sure to be the star on any table!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Snack
Keyword: appetizer, cashews, dairy-free, dip, healthy, healthy bowl, plant-based, snack, vegan, veggies
Servings: 6 servings
Calories: 223kcal
Author: Shanika

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!

Notes

  • 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

Calories: 223kcal | Carbohydrates: 15g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 811mg | Potassium: 617mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3598IU | Vitamin C: 50mg | Calcium: 94mg | Iron: 3mg