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When St. Patrick’s Day rolls around, it’s time to be seen with green. Here’s a silky dip green enough to charm a leprechaun and bright enough to light up the whole celebration. Creamy, fresh, and full of good luck vibes because it’s paired with crisp cucumber cut into four leaf clovers, making it just as fun to look at as it is to dip into.
The red-dot toothpicks came from Kamei in the City, a true culinary lover’s delight that keeps its prices friendly. Stop in next time you are driving back from Marin—it’s near Clement St and 6th Ave (near Burma Superstar). What joy to wander their aisles—an inspiring spot for all things kitchen.
Creamy Avocado–Lime Dip (Vegan)
Serves: about 2 cups
2 ripe avocados
½ cup unsweetened plant yogurt (coconut or cashew works well)
1–2 tbsp fresh lime juice
1 small garlic clove
¼ cup fresh cilantro (optional but great)
2 tbsp olive oil
½ tsp sea salt
¼ tsp ground cumin (freshly ground is always best)
Fresh cracked black pepper to taste
2–4 tbsp cold water (to adjust texture)
Instructions
Scoop the avocado flesh into a blender or food processor.
Add the plant yogurt, lime juice, garlic, cilantro, olive oil, salt, cumin, and pepper.
Blend until smooth and creamy. Add a little cold water if needed to loosen the dip to a silky, spoonable texture.
Taste and adjust seasonings. Chill for about 20 minutes so the flavors settle.
How to Cut the Cucumber Garnish
Slice the Cucumber
Wash the cucumber but leave the peel on for color contrast.
Cut into ½-inch thick rounds.
Make a Four-leaf Clover
Lay a round flat on the cutting board.
Make four evenly spaced cuts from the outer edge toward the center.
Stop before cutting all the way through so the center stays intact.
Rotate slightly and add two more cuts if you want a six-petal flower.
Open the Flower
Gently spread the segments outward so the cucumber looks like a small flower.
Assemble the Skewer
Thread a toothpick or cocktail pick through a thick cucumber slice, maybe a snow pea and top with four-leaf clover on the end.
- photos courtesy of LSIC
