Bradlka Posted March 25, 2017 Share Posted March 25, 2017 Hi all! I'm on day 14 of my first Whole30. My veggie intake had been lighter than usual so far today, so I started thinking about a dip to make to have with carrots and peppers. I considered compliant ranch or green goddess, but I didn't really want something mayo-based. In thinking through my recipes, I remembered a recipe my mom always used to make growing up called Golden Temple Dip (named after a long-since closed vegetarian restaurant in the 1970s in DC.) The original recipe calls for soy sauce which I subbed for coconut aminos, but otherwise it's compliant, different, and tasty. (Note: it can be slightly bitter depending on what tahini/olive oil you use. Doesn't bother me, but something to keep in mind. You could also sub almond butter.) It makes a lot. I usually halve the recipe. Golden Temple Dip This is also very good as a salad dressing. 5/8 cup, plus 1 tablespoon lemon juice 1/2 cup tahini 1/4 cup coconut aminos 1/4 cup olive oil 1/4 medium onion, chopped 1/4 red pepper, chopped 1 stalk celery, chopped 1/4 teaspoon freshly ground black pepper Place all ingredients in blender and blend until smooth. Refrigerate at least four hours. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted March 26, 2017 Moderators Share Posted March 26, 2017 That looks awesome!!! Link to comment Share on other sites More sharing options...
megryanmom Posted April 2, 2017 Share Posted April 2, 2017 Sounds terrific - thanks for sharing! I will give it a try. Link to comment Share on other sites More sharing options...
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