Green Goddess Dip
A bright green sauce that works on almost everything.
I’ve been making some version of this for a while now. It started as a salad dressing, then turned into a dip, then a sauce for whatever was on the table that needed a little color or sharpness. I like it because it stays in the fridge for a few days, and doesn’t seem to mind what you pair it with—boiled eggs, grilled fish, leftover roast vegetables. If you keep herbs in the house, this sauce just happens.
Enjoy,
Dilara
At its core, this is a blend of fresh herbs and something creamy—strained yogurt or avocado. The herbs do the heavy lifting: parsley, mint, dill, basil. Sometimes I add cilantro or sorrel for a little variation. Whether from the market or grown in a pot at home, they bring their own brightness.
The texture is easy to adjust. Thin it for drizzling over greens. Keep it thick if it’s going next to grilled fish or toast. Anchovies give depth, but capers are fine too. Lemon adds lift, and a good olive oil rounds it out.
To keep the green vibrant, pulse the blender in short bursts—too much heat dulls the color. You can blanch the herbs and shock them in ice water if you care about precision. I usually don’t bother.
It’s a quiet little sauce that fits into a lot of meals. Spoon it over roasted carrots, stir it into leftover grains, or swipe it onto sourdough with a soft egg. It’s rarely the main thing—but it makes most things better.
Green Goddess Dip
Makes about 1½ cups
INGREDIENTS
60 g flat-leaf parsley, leaves and tender stems
25 g fresh basil leaves
15 g fresh mint leaves
1 garlic clove
2 scallions
2 anchovy fillets (or 1 tsp capers)
20 ml lemon juice
2 tbsp sunflower seeds
120 g strained yogurt, room temperature
½ tsp sumac
Pinch of spirulina powder, optional
100 ml extra virgin olive oil
Salt and freshly ground black pepper
METHOD
Toast the sunflower seeds in a dry pan until lightly golden and fragrant. Let cool.
In a blender, combine the garlic, herbs, scallions, anchovies (or capers), and cooled seeds. Pulse until finely chopped.
Add the lemon juice, yogurt, sumac, spirulina (if using), and a bit of black pepper. With the blender running, drizzle in the olive oil slowly. Blend until smooth.
Taste and adjust with salt or more lemon if needed. If it feels too thick, loosen it with cold water or a splash more citrus.
Chill for 1–2 hours if you want it to thicken slightly. It keeps well in the fridge for 2–3 days.
Afiyet olsun!
CURATED ESSENTIALS
Sage The Super Q
Quiet, but powerful. It blends nut butters, smoothies, or even hot soups with ease. The large glass jug is ideal for batch cooking, while the smaller container is handy for single portions. Easy to clean, low on noise, and built to last. A solid tool for anyone cooking often—especially when sauces, dips, or soups are part of the daily rhythm.
Tovolo Flex-Core Spatula
Flexible enough to reach into deep jars, blender pitchers, or the edge of a pan—sturdy enough to stir without bending. The silicone tip holds its shape but moves with ease, and it won’t scratch surfaces or waste what’s left. Heat-resistant and durable. Works for nut butters, sauces, yogurt, soup—anywhere the last spoonful matters.
Beurer Kitchen Scale
Measures from 1 gram to 5 kilograms, with a stainless steel bowl included—but works just as well with your own. The display sits slightly forward and elevated, so it stays visible even when using a large pot or mixing bowl. Physical buttons, clear screen, battery-powered. A solid option if you prefer a slightly more analog feel, but still want something reliable.