Green Goddess Toast

I could literally drizzle the green goddess dip on anything! To make it a little heartier and more spreadable, we blended the leftover dip with a little cottage cheese and a handful of spinach. Sprinkled with some healthy seeds and topped with a hard boiled egg. I mean…we’re soooooo healthy ;)

For the spread….
1/2 cup green goddess dip (recipe below)
5 ounces whole milk cottage cheese
Hefty handful of baby spinach

Thick slice of good bread
Sprinkle of hemp seeds
Sprinkle of pumpkin seeds
@vitalfarms hard-boiled egg
Drizzle of good olive oil, like @wearebrightland
Salt + pepper to taste

Toast a thick slice of really good bread! Like sourdough.

Whirl up in a mini food processor your leftover green goddess dip, cottage cheese and spinach.

Spread onto toast. Sprinkle with seeds and salt and pepper.

Add a hard boiled egg or a fried egg on top for that extra protein punch 🥚.

Green Goddess Dressing:

1 cup dill, lightly packed
1 cup parsley, lightly packed
1 cup basil, lightly packed
1/4 cup ice water
2 cloves of garlic, peeled and smashed
2 scallions, cleaned and trimmed into 1” pieces
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
3/4 cup Greek yogurt
1/2 cup mayonnaise
1/4 teaspoon ground white pepper

Combine dill, parsley, basil, scallions and garlic in a food processor and pulse a few times. Add ice water and process until finely chopped. (The ice water will shock the herbs and preserve the color.). Add lemon juice, Greek yogurt, mayonnaise, salt and pepper and pulse a few times to combine. Let it sit in the fridge for at least an hour to allow flavors to combine-season to taste.