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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.

Hi, I have some yummy fresh salsa. What would be a good food to scoop my salsa?? Cucumbers don't sound great or carrots... any ideas?? Thanks!!

Hello! This is my first post. I am starting my first Whole 30 on 9/11, and I am trying to get everything organized and planned as well as I can ahead of time. I plan to make a few condiments and dressings before I get started. I want to know - besides basic mayo, which I plan to make - What are you 2 MUST HAVE condiments/dips/dressings? The ones that helped you get through Whole 30. Thanks! Heather

Hi folks! I made PaleOMG's spinach artichoke dip (http://paleomg.com/4th-july-spinach-artichoke-dip/) and have been considering it as a source of fat (as there are 3 tbsp of olive oil and 1 cup of cashews in the whole shebang) that I spoon into bell pepper halves along with a side of protein with no additional fat source. I've put this question here instead of "Can I have..." because the recipe is Whole30 compliant (unless I'm kidding myself about the psychological/SWYPO part, I'm certainly not digging in with "compliant" chip-like things). I'm wondering: 1) Can I count this as a source of fat, what about the spinach/artichoke? Which leads to.. 2) I'm not quite sure where this fits into the protein+veggies+fats, if it doesn't just give it to me straight Thank you, Margot