This recipe can fill many roles: dip, dressing, sauce, sandwich spread, etc.
I settled on calling it a “dip,” as that felt like it’s most descriptive stand-alone use. Though even calling it a recipe feels like a stretch here. To be frank, you throw all the ingredients in a blender, doctor with salt and black pepper and you’re done!
It’s an ode to the quick summer night meal as it adds a bit of herby, summery freshness to whatever you pair with it.
My default meal when I can’t think of anything to make for dinner, summer or not, is a veggie bowl of some sort. Basmati rice, quinoa, sometimes cauliflower rice, under whatever vegetable I have in the fridge, flash sautéed, topped with a poached egg.
I probably have some version of that several times every week. To that end, I like to get a little creative with sauces to make it a little more interesting. But, I don’t want anything too complicated, or that requires several more dirty pots–so I usually settle on using the blender.
I’ve had many sauce “flops” during my experimentation, usually due to the fact that I LOVE vinegar and hot pepper and am usually too liberal with both when I start creating recipes.
This one, however, was one of my victories.
If you’re on the hunt for some inspiration, here are some ideas for how to use it:
As a dip, with raw veggies or pita chips
Instead of mayonnaise for chicken salad
With scrambled eggs
On a bagel
Flesh of one avocado
1/2 cup yogurt
Handful fresh cilantro
2 cloves garlic
1/2 teaspoon cayenne pepper
1/3 cup extra virgin olive oil
salt and black pepper to taste
Place all ingredients in a high powered blender and pulse until combined
Then blend on high until smooth
If your dressing is too thick, add a little more olive oil to thin it out
Don’t go overboard, just get to a stage where it’s just barely pourable–it should be relatively thick.