4 Ingredients, Dinner’s Done

While our dairy-free dips are perfect for scooping, dipping, and dunking, they also double as plant-powered ingredients to fill your weeknight dinners with bold, creamy flavor. These easy recipes have two things in common: they come together quickly and they taste like they include many more than just four ingredients.

Buffalo Chicken Lettuce Wraps

Ingredients:

2 cups cooked shredded chicken

1 cup Gotham Greens Buffalo Dip

1 head Gotham Greens Baby Butterhead lettuce

Gotham Greens Vegan Ranch Dressing

Directions:

1. In a large bowl, combine shredded chicken, buffalo dip, and salt and pepper to taste.
2. Scoop into individual Butterhead lettuce leaves. Do not overfill.
3. Drizzle with vegan ranch dressing and serve.

Spinach Artichoke Pesto Pasta

Ingredients:

1 pound of pasta

1 container Gotham Greens Spinach Artichoke Dip

1 container Gotham Greens Classic or Vegan Pesto

Directions:

1. Cook the pasta in salted water according to package directions.
2. Drain the pasta, reserving 1 cup of the pasta water.
3. Stir the spinach artichoke dip and pesto into the drained pasta, adding small amounts of pasta water to emulsify.

 

Green Goddess Veggie and Grain Bowl

Ingredients:

1 cup assorted vegetables, like butternut squash, sweet potatoes, beets, radishes, fingerling potatoes, broccoli, or carrots, cut into ½-inch pieces

Gotham Greens Crispy Green Leaf lettuce

1 cup grain like rice, farro, quinoa, or bulgur

½ cup Gotham Greens Green Goddess Dip

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Scatter the cut vegetables on a parchment-lined baking sheet, drizzle with olive oil, salt and pepper, and roast for about 20 minutes, flipping halfway, until cooked through.
2. Meanwhile, cook grain according to package directions.
3. Assemble grain and lettuce as the base of a bowl, scatter with roasted vegetables, and top with a big scoop of green goddess dip.