Green Goddess CBD Dip

Green Goddess CBD Dip

raw material

2 cups

  • 1 cup watercress (40 grams) or Spanish
  • 2 scallions, white and light green parts only, roughly chopped
  • ¼ cup fresh mint leaves (10 g)
  • ¼ cup fresh chives (10 g), chopped
  • ¼ cup fresh dill (10 g), packed
  • ¼ cup fresh parsley (10 g), packed
  • ¼ cup fresh basil (10 grams), packed
  • 1 tablespoon fresh tarragon
  • 1 clove garlic, chopped
  • 1.5 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • ½ cup mayonnaise (120 g)
  • ¼ cup sour cream (60 g)
  • 1 teaspoon CBD oil, optional
  • ¼ teaspoon anchovy sauce
  • 1 teaspoon kosher salt


  • watermelon radishes, shaved
  • Persian cucumber, sliced
  • carrots, halved
  • pea
  • cauliflower
  • mini bell peppers, sliced
  • Broccoli florets
  • celery sticks
  • quartered radishes
  • ¼ lemon, cut into wedges

Nutritional Information

View information

  • Calories 475
  • Fat 49g
  • Carbohydrates 6g
  • Fiber 1g
  • sugar 2g
  • 3g protein

An estimate based on a serving size.


  1. In a food processor, combine watercress, scallions, mint, chives, dill, parsley, basil, and tarragon. Process until all herbs are finely chopped, about 30 seconds. Scrape down the sides of the bowl with a small spatula and pulse a few more times. Add garlic, lemon zest, lemon juice, mayonnaise, whipped cream, CBD oil (if using), anchovy sauce and salt. Process until smooth but herbs are still intact, about 15 seconds. Scrape down the sides of the bowl again and pulse a few more times.
  2. Transfer the dipping sauce to a bowl and place in the center of a large plate.
  3. Arrange the veggies around the dipping sauce, then squeeze a lemon slice over the veggies.
  4. enjoy!
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