This is the tale of the salad dressing that transformed into a dip. It sounds like the start of a fairy tale don’t you think? Except turning from a salad dressing into a dip doesn’t sound like a great transformation, (kind of like a prince turning into a frog) but it is, so it’s a story with a happy ending.
It all began one afternoon when I was looking for a new salad dressing to massage into my kale. I wanted to see if I could find another pantry staple dressing that I loved as much as my lacinato kale salad and my ricotta salata dressings. I made up this dressing and tried it with the kale, but it was just too thick for my liking and I didn’t like the consistency of it as a salad dressing. I did however like the taste of the dressing on its own. I was deciding what to do with it when in came John from the den with a tortilla chip in hand, he took his chip and dipped it in the dressing and exclaimed, “Wow, this dip rocks.” Seriously folks, it really happened this way. I then tried the dip and loved it as well. I wanted another opinion though, so I called in Zoe and had her try it and she loved it. It reminded us all of one of our favorite humus dips from Cafe del Sol. I think it was the combination of the tahini and the cumin that gave it that kick. This is now one of our favorite go-to dips and I love that it stays green and fresh for days. This is a great make ahead dip for a party as it tastes just as great day one as it does day 2, and it doesn’t brown in color like most dips made with avocado, that to me is reason enough to try this dip.
I’ve also taken this dip, mixed it with some quinoa and created this quinoa wrap! Let me just tell you that it’s AMAZING!