Dips & Sauces Recipe

Prepare herbs and aromatics

Finely chop the parsley, dill and chives so you have even, small pieces. Mince or grate the garlic finely. This ensures smooth texture and even flavor distribution.

In a medium mixing bowl, combine 1 cup Greek yogurt and 2 tbs mayonnaise. Whisk until smooth and glossy.

Add 1 tbs fresh lemon juice, 1 tsp extra-virgin olive oil, the chopped herbs (2 tbs parsley, 1 tbs dill, 1 tbs chives), and the minced garlic (1 tsp). Stir to combine.

Season with 3 tsp fine sea salt and 1 tsp freshly ground black pepper. Taste and adjust: if the dip tastes sharp, add the optional 1 tsp honey to balance acidity.

Cover and refrigerate at least 30 minutes (preferably 1 hour) to let flavors meld. Before serving, give a final stir and adjust seasoning if needed.

Serve chilled as a dip for fresh vegetables, pita, or as a creamy sauce over grilled chicken or fish.

If you haven’t already, soak 1 cup raw cashews in hot water for 15 minutes, then drain. This softens them for a creamy emulsion.

In a high-speed blender, combine the drained roasted red peppers (1 cup), soaked and drained cashews (1 cup), 3 tbs water or plant milk, 1 tsp smoked paprika, 1 tsp apple cider vinegar, 1 tsp maple syrup, 1 tsp sea salt and 0.5 tsp black pepper.

Blend on high until completely smooth and silky, about 1 to 2 minutes. Scrape down the sides and blend again if necessary. If too thick, add 1 tbs more water at a time until you reach a pourable but still creamy consistency.

For a slightly richer mouthfeel, drizzle in 1 tsp extra-virgin olive oil while blending and pulse to incorporate.

Taste and adjust: more vinegar for brightness, more maple for sweetness, or more smoked paprika for depth. Transfer to a bowl or squeeze bottle.

Chill for 15–30 minutes to let flavors meld, or serve at room temperature as a sauce for roasted vegetables, grain bowls, sandwiches, or as a dip for chips.

In a small bowl or jar with a tight lid, combine 3 tbs neutral oil, 2 tbs fresh lime juice and 1 tsp honey or agave. Whisk or shake to emulsify.

Add 1 tsp Sriracha (or preferred chili sauce), 0.5 tsp grated lime zest, 0.5 tsp grated garlic, and 0.5 tsp fine sea salt. Whisk or shake vigorously until combined and slightly thickened.

Taste and adjust heat or sweetness. If the dressing tastes too acidic, add another 1/2 tsp honey. If it needs more heat, add up to 1/2 tsp additional chili sauce.

Stir in 1 tsp toasted sesame seeds if using. Let sit 10 minutes for flavors to marry before serving.

Use as a finishing drizzle for tacos, grilled seafood, roasted vegetables, or as a bright dipping sauce. Store refrigerated up to 5 days; bring to room temperature and shake before using.