A green dip for summer

July 6, 2012

Cucumber, dill, and coriander combine in this delightful dip which can also be used as a fresh tasting condiment for a wide range of meals. I’ve used it to fill peppers, cucumber and celery as open sandwiches, to dip raw breadsticks or crackers into, as a sauce for falafels or patties, or as a filling for wraps. The delicate green colour comes from the selection of fresh herbs – which if you’re lucky, will have been picked straight from the garden.

Calming zen dip

3/4 cup macadamia nuts, soaked and rinsed
1/4 cup water
1/4 cucumber, roughly choped
1 clove garlic
Handful of fresh mint, roughly chopped
Handful of fresh dill, roughly chopped
Handful fresh coriander, roughly chopped
1 tsp lime juice
Pinch of salt
Pinch of cayenne (optional)

1. Blend everything until smooth
2. Transfer to a small dish, and use as creatively as you dare

Will keep for three days if stored in the fridge.

Enjoy. I’m off for a watery dip in the river.

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