Instructions

1. 1

   Begin by immersing ½ cup of toasted cashews in water for at least 30 minutes, though you may soak them overnight if preferred. Once soaked, drain the cashews and discard the water.

2. 2

   In a blender, combine the drained cashews with basil, parsley, dill, chives, lemon zest, lemon juice, yogurt, and 1 ¼ teaspoons of salt. Blend the mixture until it reaches a creamy consistency. Once smooth, transfer the mixture to a shallow serving dish, ideally shaped like a rectangle measuring about 8 x 6 inches. Place it in the refrigerator to firm up for a minimum of 15 minutes, although it can be left overnight, or you can freeze it for 10 minutes to expedite the process.

3. 3

   While the dip is chilling, prepare the "dirt": Finely chop the remaining 1 tablespoon of cashews. In a small sauté pan over medium-low heat, combine the chopped cashews with olive oil, cumin, black sesame seeds, panko breadcrumbs, and the remaining ¼ teaspoon of salt. Toast the mixture, stirring continuously until it turns golden brown and resembles the color of soil, which should take about 3 to 4 minutes. Be vigilant to prevent burning. Once done, transfer it to a bowl to stop further cooking.

4. 4

   Generously sprinkle the crumb mixture over the goddess dip and arrange the crudités in rows to mimic a garden layout! For optimal stability, trim the bottoms of the vegetables to create a flat base, ensuring they aren’t too tall to avoid tipping over. Vegetables such as tomatoes, cauliflower florets, and broccoli florets are more stable compared to taller options like cucumbers.

Nutrition Information

Notes & Tips

• • Any & all soft-stem herbs make a great addition to green goddess; try adding mint, cilantro or tarragon.
• *Such as cherry tomatoes with stems, baby radishes with stems, baby cucumbers halved, halved, baby carrots with tops, green beans, cauliflower or broccoli cut into small florets.
• • Soaking the cashews helps for making an ultra-creamy dip, try not to skip this step.