Tickle Your Taste Buds With This Guilt-Free, Good-for-You Green Dip Recipe

More Information

From Doug
Kaufmann of Know the Cause

The possibilities are endless when you’re making a tasty homemade dip
that’ll pair well with your favorite foods. A homemade blend using fresh and
organic produce won’t just guarantee that it contains no artificial
ingredients, but will also allow you to control how much seasoning and spice
goes into it.

This Guilt-Free, Good-for-You Green
by Doug Kaufmann of Know the Cause can set the benchmark for delicious
and nutritious dips that will go well with different finger foods. It has
everything you want in a dip: flavorful herbs, creamy cheddar cheese and tangy
Greek yogurt and sour cream.


1/3 cup parsley

1/3 cup fresh dill

1/3 cup chives

Juice of half a lemon

1 clove garlic (smashed)

2 tablespoons mayonnaise*

1/2 cup organic Greek yogurt

1/2 cup organic sour cream

1/3 cup organic goat cheese

Salt and black pepper to taste


Rinse the herbs and dry in a salad spinner. Put
in a food processor and pulse until minced.

Add lemon juice, garlic, mayonnaise, yogurt,
sour cream and goat cheese to processor and pulse until blended well, scraping
down sides of processor bowl as you go.

Add salt and pepper to taste.

Serve in cups with dip on bottom and veggies on

*For mayonnaise: Combine 2 pastured
egg yolks, 1 tablespoon fresh lemon juice, 1/2 teaspoon dry mustard, a couple
of pinches of sea salt and 1 cup of olive or avocado oil in a blender. Be sure
to add only a couple of tablespoons of oil at a time and blend until thickened.
Do not add 1 full cup of oil at once.

This Guilt-Free, Good-for-You Green Dip Recipe Is Absolutely Great

Lackluster flavor won’t be a problem with this Green Dip recipe. The
dip’s main stars — parsley, chives and dill — are delicious herbs that not only
liven up a meal, but can boost your health too. Plus, a combination of healthy
homemade mayonnaise, sour cream, Greek yogurt and cheddar cheese makes this dip
extra creamy.

Whether you like pairing your dips with organically grown vegetables
or bite-sized pieces of grass fed meats,
this Green Dip may be your family’s new favorite in no time.

Chives Are
a Clever Choice

There’s more to chives than their pleasantly subtle onion-garlic
flavor. For starters, chives were proven to have anti-inflammatory, antibiotic,
antibacterial, antiviral, antifungal and antimicrobial properties.

Did you know that chives are also highly abundant in vitamin K? This
vitamin helps form and strengthen bones, and assists with limiting neuronal
damage in the brain. You can also find vitamin A in chives, alongside carotenes
like zeaxanthin and lutein, which are vital flavonoid antioxidants. It has vitamins
B1, B2, B3, B5 and B6, too.

There are also other antioxidants in chives
that can potentially kill free radicals. Thiosulfinites such as allyl propyl
disulfide and diallyl disulfide have enzymes that convert to allicin when the
leaves are cut.

Research showed that allicin, in turn, may decrease cholesterol
production by inhibiting HMG-CoA reductase, an enzyme responsible for producing
cholesterol in liver cells, while reducing blood pressure levels, blocking
platelet clot formation and reducing the risk for heart disease and stroke.

Chives are also a potent mineral source, containing calcium, iron,
magnesium, potassium, copper, manganese, zinc and phosphorus. Furthermore,
don’t forget these two potential benefits[CO1]
as well:

Fiber: It
acts as a laxative, assists with colon clean-up and shortens the amount of time
that foods reside in that organ.

This is vital to DNA synthesis, cell division and potential prevention of
neuronal tube defects among newborns.

Plus, phytochemicals in chives can help promote digestion, ease an upset
stomach, prevent bad
and prompt a diuretic effect that can reduce high blood pressure

Dill: What
Benefits Does This Herb Deliver?

The fact that dill was considered one of the Bible’s ancient herbs and
was mentioned in 5,000-year-old Egyptian manuscripts because of its medicinal
use shows its potential in improving health. Dill was used in traditional
medicine to soothe infants with colic, calm nerves, heal upset stomachs and
induce sleep.

Aside from being a good source of vitamins A, B2, B3, B6 and C, dill’s
mineral content is also worth noticing. A tablespoon of dill seed is said to
contain more calcium than a one-third cup of milk.

Other minerals in dill include manganese, folate, iron[CO2] ,
phosphorus, copper and magnesium. Important concentrated compounds like the flavonoids
kaempferol and vicenin, and monoterpenes carvone, limonene and anethofuran in
dill can positively impact your body, too.

These positive effects of dill to various parts of the body make it a
worthy herb to add to your favorite dishes:[i]

Improving bone health: Dill’s
high calcium content can help protect against bone loss and loss of bone
mineral density, repair injured bones and facilitate proper bone growth and

excess gas build-up:
Dill is a carminative that may help prevent
excessive gas by forcing it downward through the digestive tract, so it leaves
the body in a safe manner.

microbial infections:
Research has shown that dill’s antimicrobial
activity can help prevent microbial infections.

arthritis-caused pain:
Because of dill’s anti-inflammatory properties,
patients can use the herb to help lessen pain caused by conditions like
arthritis, rheumatoid
and gout.

Relieve hiccups: This herb
helps expel gases and inhibit gas formation.

Meanwhile, dill’s sedative properties assist with calming down
hiccups triggered by allergies, hyperactivity or nervous disorders.

Enhancing oral health: Dill
seeds and leaves are known to be good mouth and breath fresheners, while the
herb’s essential oils
are germicidal, antioxidant and disinfectant in nature.

Push Your
Health to New Heights With Parsley

A popular herb used in
Italian cuisine, parsley, just like chives, has unparalleled vitamin K content,
which can help improve bone strength and limit neuronal damage in the brain,
possibly making it beneficial against Alzheimer’s disease. Parsley’s mineral
content is remarkable too, and can offer these positive effects:

Iron: With
twice as much iron compared to spinach, parsley’s iron
content is crucial in the production of heme, an important oxygen-carrying
component in red blood cells.

This mineral is required by the body for normal metabolic processes, and
parsley is a good food source that’ll help increase the body’s copper levels.

It contains a super-antioxidant called superoxide dismutase that’s
responsible for neutralizing a specific oxygen-derived free radical called

It assists with forming red blood cells and developing genetic material.

Parsley is also an excellent source of
[CO3] . You can utilize parsley as a
digestive aid because of its high fiber content. Parsley aids with moving foods
through the digestive system, functions as a diuretic and helps with
controlling blood cholesterol levels.

Parsley can also be useful in detoxifying the body by eliminating
harmful compounds like mercury, which is usually found in dental fillings and
contaminated seafood like tuna. The herb itself can purify the blood too, and
tea made from parsley has been utilized since ancient times as a traditional
remedy for colic, indigestion and intestinal gas.

Settle for Conventional Yogurt or Sour Cream

Organic Greek yogurt and sour cream make this Green Dip recipe extra
creamy and appetizing. Although it may seem easy to randomly pick these
ingredients on a whim, you may want to spend more time checking these items’
ingredients lists.

Conventional yogurt (Greek or otherwise) is often made with pasteurized
milk, contains high amounts of sugar and artificial ingredients like coloring,
flavors and sweeteners and most likely has traces of genetically engineered
corn and/or soy. Meanwhile, sour cream sold nowadays contains fillers and
preservatives, and even rBGH, a dangerous genetically engineered bovine growth

With these risks taken into consideration, make your own yogurt and/or
sour cream at home by using raw, healthy and good bacteria-loaded grass fed
milk and a high-quality starter culture. This way, you can reap the various
nutrients from the milk and the byproducts of the fermentation process that
occurs when you make yogurt.

the Author

Doug Kaufmann, a former
U.S. Navy Medical Corpsman of the 7th Marine Division and current host of the
TV show “Know the Cause,” first became interested about fungus’ roles in
disease while working in the field of food allergies.

experiencing symptoms that he thought were linked to food allergies after he
came home from Vietnam in 1971, he read a research paper that touched on the
roles of the intestinal terrain in allergies. This prompted him to devote more
time to study the reasons why foods leaked through the intestines, which helped
him understand the role of fungus in symptoms and diseases.

Since then, Kaufmann has written nine books about the connection between
fungus and ill health, and conceptualized various diets that can starve the body
of parasitic fungi and enhance a person’s health in the long run.

Source:: Mercola Health Articles