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Food & Home

Dip Duo (Red Curry Almond Butter Dip and Greener Goddess Dip)


Doing the goop five-day detox requires that you cook a lot, so we wanted to include plenty of recipes that can be used in multiple ways, with multiple meals. In addition to being delicious with crudités and seed crackers, this year’s dips also double as dressings and sauces to be used throughout the week.

Makes about 1 cup of each

for the Red Curry Almond Butter Dip:

½ cup almond butter

¼ cup coconut aminos

1 teaspoon red curry paste

1 clove garlic, finely grated

2 tablespoons sunflower-seed oil

½ cup water


for the Greener Goddess Dip:

¾ cup fabanaise or soy-free vegenaise

2 large handfuls spinach

1 tablespoon fresh tarragon leaves

1 tablespoon fresh dill

¼ cup fresh basil

4 scallions, roughly chopped

½ bunch cilantro, roughly chopped

juice of 1 lemon

2 tablespoons extra virgin olive oil

salt and black pepper to taste

1. To make the Red Curry Almond Butter Dip, whisk together all the ingredients except the water and salt. Then slowly stream in the water, whisking well to combine, until you reach your desired consistency (the amount of water you need will depend on how thick your almond butter is). Taste for seasoning and add a pinch of salt if desired.

2. To make the Greener Goddess Dip, combine all ingredients in a powerful blender or food processor. Season with salt and black pepper to taste.