Luck of the Green Goddess Dip - A St Patrick's Day Potluck at Work

Green Goddess Dip

Yesterday, at work we had a St. Patrick's day potluck. 

I work with a great group of people and our kitchen is always filled with some sort goodies. We all came together and celebrated St Paddy's day!

Everyone brought a little something, and I brought my Green Goddess bean dip. I wanted something to suit the color of St Patty's day - GREEN!  

I think it went over well, since I took home a clean travel container.

Green Goddess dip with chips, served on the only platter I could find in the office kitchen - it's Christmas theme.

This dip is really easy to make with a food processor. It's vegan and it has no gluten (other than the dipping vessel), it carries well and keeps in the fridge for a few days (if it can last that long).

No need to heat up and easy to carry on the bus. It's also high protein and it's Paddy day friendly.



Time to make: 30 minutes
Serves: 10 people as a potluck dip

Ingredients:

2 cans of White Kidney beans, 540 ml each can
2-3 cloves of garlic, roughly chopped (you can more or less to your taste)
1-2 Limes, juice
1/2 cup of Good quality Extra Virgin Olive Oil
1/2 cup* water (could use more or less depending on the the thickness you like)
1 cup of Arugula, washed and coarse chopped
1/2 bunch of Flat Leaf Parsley, washed and coarsely chopped
1/4 bunch of Cilantro, washed and coarsely chopped* (don't like? don't use)
5-6 Large leaves of Basil
10 small leaves of Mint
Salt and Fresh Ground Pepper
Dash of smoked Paprika

Dipping vessels: your choice - crackers, taco chips, bread, carrots or your favorite dipping vegetables.

Tools:  Chop board, knife, colander, food processor, citrus juicer, spoon and serving bowl.

Open and drain the cans of beans in a colander.  Rinse the beans thoroughly with water. When you notice bubbles on the beans, that means that there is a lot of sodium. Rinse with water until you notice the bubbles are gone.  

Shake the beans well, and place into the food processor.  Add the chopped garlic, and the greens.  Swirl (on low) a few times in the food processor, stop and with a spoon push down sides then add the juice of of the limes, salt, pepper and a dash of paprika.  Swirl again on low.
*If you don't have Arugula, that's ok - use more parsley.  Have spinach? That's good too.  Don't have basil or mint - no problem!  This dip is forgiving, and you can use your favourite green leafy vegetable.  Except - lettuces, they turn brown and get watery.

As it's swirling on low, add the olive oil.  If you like olive you you can add more than listed, if you wish, but if you are trying to keep it low in fat - use water (a little at a time).  

Stop and take a taste test. 

Does it need more salt/pepper?  Too thick - add more water/oil. Too sour? - add a pinch of sugar to counter act it.  Swirl until smooth.

Place into a bowl, cover and refrigerate for 1 hours before serving.  The more it sits the better the flavors mingle.  Tastes really good the next day.

Serve with your favourite dipping vessels: crackers, bread, carrots - etc.

The spread at the potluck. yummy lunch!

Even though this is a dip, I don't see why it cannot be used on top of pasta or rice to make it a complete meal.  It's beans, so it heats well.  I think I'll try making it as a sauce the next time I make it.

Enjoy.