Back before we had Ruthie I imagined a world where she would sit, quiet and still, on the counter top watching diligently as I put together a recipe or meal. She would be absorbing everything I did, holding steadfastly to the memory of cooking with Mama when she was a little girl. We would sit together at the table, at the same time, and eat every meal side by side as we giggled to each other.
And then I actually had a baby. To most parents, this is hilarious. As “well-behaved” as your baby/toddler is, they likely do not sit still for more than .377560367 seconds at time. And if they do, you’d better go check on them because your phone/glasses/toothbrush are probably in the toilet. They may have also taken some of that beautiful meal you so lovingly prepared for them, all the while dreaming of what-could-be, and made a painting for you on the wall with it. There is little romance or whimsy in raising toddlers (or so I feel), but every so often they’ll surprise you by sitting still. Even for 10 minutes while you make this dip together. And then actually EAT it! Hallelujah!
We are able to spend more and more time in the kitchen together as she gets older, and though it isn’t without challenge, we do our best to instill healthy eating habits in her while also showing her how delicious healthy foods can be when you prepare them with some creativity. She loved this dip and that was a home run as far as I’m concerned. The toddler palette is, of course, the most refined.
We are a dip family. Most things eaten under this roof are dipped in some form of liquid or sauce. Hummus, ranch dressing, toum, milk or tea, satay sauce, ginger scallion sauce…we firmly believe everything can be made better by dunking. This green dip is no exception. It’s jammed with fragrant herbs, nutritious greens and extra decadent sour cream and Greek yogurt. It’s creamy and rich, but with the addition of lime juice it isn’t heavy or unbalanced. Whether you’re using it for a dip, a marinade for chicken or fish, a sandwich spread or topping for soup, I think you’ll agree that it makes everything better.
Super Green Dip
makes 1 1/2 cups
I used the Gaylea GOLD Sour Cream here because I wanted the dip to be as creamy and rich as possible. Feel free to use any percent of sour cream you’d like.
2 tbsp fresh cilantro
2 tbsp fresh mint
2 tbsp fresh basil
2 tbsp fresh Italian parsley
1 tbsp fresh dill
1 green onion, light and green leafy parts
1/4 cup torn kale leaves
1/4 cup rough-chopped bok choy*
1/2 cup Gay Lea GOLD Sour Cream
1/2 cup Greek yogurt
1/2 large avocado
2 tbsp olive oil
juice from 1/2-1 whole lime, depending on taste
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp fresh ground pepper
1/2 tsp sea salt
milk/water, for consistency sake
Add the first 8 ingredients (greens and herbs) to the bowl of a food processor. Process until everything is minced finely. It should be almost paste-like in consistency. Add the sour cream, Greek yogurt, avocado, olive oil and lime juice and blend again for a good 3-4 minutes or until smooth. The texture of the dip will depend on the power of your food processor. If you have a powerful high speed processor or blender, it will be extra smooth. Otherwise it will be similar to mine here, creamy with some texture from the greens. Add the garlic and onion powder, salt and pepper (to taste). Pulse a few more times. If you like the consistency, it’s ready to serve. If it’s too thick, add some milk or water 1 tbsp at a time until it’s the right consistency for you.
*Bok Choy is a nutritional power house. High in Vitamin A & C and minerals like phosphorus, zinc, sodium, copper, manganese, selenium, niacin, folate, choline and beta-carotene, it is one of the most nutritionally dense plant based foods. We generally have bok choy hanging around which is why I added it here. If you don’t have any on hand, feel free to skip.