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New dressing/dip idea


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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.




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