Dill Parsley Dressingdip Vegan Food
VEGAN VEGGIE DIP
Steps:
- Add all ingredients to a food processor and blend. Stop the food processor once to scrape down the sides. Blend again.
- Put dip into an airtight container, cover, and place in the refrigerator for at least 1 hour.
- Serve cold and stir before serving with your favourite veggies, chips, or crackers (see above for more suggestions).
Nutrition Facts : ServingSize 2 tablespoons, Calories 17 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Sodium 182 mg, Fiber 0.5 g, Sugar 0.6 g
GREEN GODDESS PARSLEY SALAD DRESSING
Parsley Salad Dressing - AKA Green Goddess - is packed with flavor, making salads that much better year round. Make sure to see the option for replacing half of the parsley with watercress.
Provided by Nava Atlas
Categories Sauces & Dressings
Time 10m
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a food processor or blender. Process until the mixture is well-pureed. You'll still be seeing flecks of green.
- Transfer to a bottle with a tight lid and shake before each use. Keep any unused portion in the refrigerator, where it will keep for several days.
GREEK GODDESS DIP
This Greek goddess dip is stunningly verdant and has a bright herby flavor. The Greek strain in this dressing comes from using dill in place of watercress. Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
Provided by Melissa Clark
Categories easy, quick, condiments, dips and spreads
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
- With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
- Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 152 milligrams, Sugar 2 grams
DILL & PARSLEY DRESSING/DIP (VEGAN)
Serve over baked potatoes/vegetables or use in potato salad etc. *NOTE* you can add 1-2 tbsp oil to make it more creamy. Yield: about 1 cup dip or about 2 cups dressing.
Provided by Veganized
Categories Lactose Free
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine silken tofu, lemon juice, seasonings (and oil) in a food processor. Blend till smooth.
- Adjust consistency with water.
- Taste, add more seasoning/lemon juice, if you like.
- Stir in dill and parsley.
- Cover and refrigerate at least 30-60 minutes. Stir before serving.
Nutrition Facts : Calories 52.7, Fat 2.3, SaturatedFat 0.3, Sodium 5.6, Carbohydrate 3.9, Fiber 0.2, Sugar 1.6, Protein 4.3
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- Add the dried dill and the dried parsley to the food processor and pulse until they have been incorpoarated into the mixture.
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