Herbin’ Ranch Dip

Herbin’ Ranch Dip
By Kristen Suzanne
Published in her June 2008 Newsletter
Yield 1 1/2 cups
This is the one of the most nutritious, delicious ways to have ranch dip, Raw and Delicious! I love serving this dip at summer picnics with vegetable crudite or as a dressing on your favorite greens*. Just a quick and easy meal with some baby carrots and this dip! SO GOOD!

1/2 cup raw cashews, unsoaked
1/2 cup raw pinenuts, unsoaked
1 zucchini, peeled and chopped
1 tablespoon extra virgin coconut oil
3 tablespoons fresh lemon juice
1 clove garlic
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon tarragon
1/8 teaspoon white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed
Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for 4-5 days when stored in an airtight container in the refrigerator.

* To make this as a dressing, simply add more water until you reach the desired consistency.

* This dip also freezes well. I use my foodsaver and freeze little one serving packets of dressing so if I need some on the go, I can just grab a packet and use later that day! So easy!

2 Comments (+add yours?)

  1. Trackback: Herbin’ Ranch Dip Reprise! YUM!! « Marisa's Healthy Kitchen
  2. Trackback: Party Time! Fun Vegan Snack/Apps Ideas « Marisa's Healthy Kitchen

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