For part 2 of this “what the heck do I do with a whole head of cabbage,” I took some inspiration from TikTok.
A trend originating from Baked By Melissa, this green goddess dip is basically a bunch of greens combined together and can be enjoyed as a dip with some blue corn tortilla chips. Surprisingly, my fiancé who hates greens and vegetables, loved this dip. It might have also been because he’s been trying to eat healthier and I told him it was “healthy” food.
I will say that I also enjoyed this immensely and may include it in my snack repertoire just to feel better about snacking in general. I didn’t have blue corn tortilla chips on hand, so I first tried it with just a leaf of cabbage which was arguably not one of my best ideas (hey, I thought that maybe cabbage wouldn’t interfere too much with the cabbage-based dip). Later, my fiancé accidentally bought sweet potato chips (he thought they were barbecue-flavored chips), so I tried the dip with those. Their sweetness actually didn’t clash too much with the dip, but once I finally tried it with the intended blue corn tortilla chips, I understood the pairing. The saltiness helped balance out the flavor, although my fiancé, friend, and I ended up adding some yuzu hot sauce (it was what I had on hand) to help brighten and spice up the flavor. And it came out delicious!
Here is my version of the green goddess dip, with some twists based on comments I saw on the original TikTok video.
Ingredients
- 1/4 of a head of cabbage
- 3 persian cucumbers, depending on personal preference
- 1 bunch of scallions/green onion
- 1/4 cup of olive oil
- 2 garlic cloves
- 1 bunch of chives
- juice and zest of 2 limes
- 1 Tbsp rice vinegar
- handful of walnuts
- handful of cashews
- handful of spinach
- handful of basil
- handful of cilantro
- 1 shallot
- 1 Tbsp nutritional yeast
- 1/2 jalapeno
- pinch of salt and pepper
Directions
- Prep the base. Chop cabbage, cucumbers, and scallions as finely as desired (the finer, the easier to scoop).
- Make the “sauce.” In a blender, combine olive oil, garlic, chives, juice and zest of limes, rice vinegar, walnuts, cashews, spinach, basil, cilantro, shallot, nutritional yeast and jalapeno. Blend until smooth. Season with salt and pepper. Add water to thin out if needed.
- Create the dip. In a large bowl, combine the base and sauce together to form your dip. Serve with blue corn tortilla chips (or any other snack vessel of your choice).
Notes
- Depending on personal preference, you may wish to increase, decrease, or omit any of these ingredients. For instance, if you like more of a lime flavor, add more lime juice. If you enjoy a kick, consider adding some jalapeno with the seeds kept in (I have a low tolerance for spice, so I left the seeds out). Or add some yuzu hot sauce like we did!
- If you are saving this to eat another time, make sure you store the base and the sauce separately so that the base doesn’t get too soggy. I kept them in the fridge for about 2 weeks and they were still as good as the day I made them (not that I would recommend doing this every time). The sauce does become drier and more solidified, so I added some water to help thin it out and become more of the desired consistency.
