I should start talking about this recipe for torn egg salad by saying that while eggs are definitely among my top ten favorite foods, I’ve never really liked egg salad all that much. Poached eggs, soft scrambled eggs, eggs in clouds…I adore them all. But egg salad? Not so much. But then I tried making my own version with large pieces of hard boiled egg tossed gently with herbs and scallions and just a little mayo and some fresh lemon juice. And I served it up on a bed of polenta. And lo and behold, an egg salad lover has been born!
Today not only am I going to tell you how to make this spicy, creamy, bet-you-can’t-eat-just-one-bite cheese dip, but I’m also going to tell you about two of the most special people I know. I’m going to tell you about an astonishing gesture of love that started out as a brave and beautiful gift between the the two of the them, that has now turned into a project that supports hundreds of people. I’m going to give away what is without a doubt the most precious and unique item I’ve ever given away on this site. And yes, I’m going to tell you how all of this circles back to a mama named Lillian, and the love she put in to taking care of her family. Including this cheese dip. Let’s make it.
Green Goddess dressing has the most perfect name EVER, because if ever there was a salad dressing that deserves to be called a goddess it’s this one. Because it is the perfect combo of spicy and creamy. Because it is full of fresh summer herbs that give it that gorgeous green color. Because you can whirl it up in your blender in about 10 seconds. Because it is not only your new favorite salad dressing, but it’s your new favorite dip and marinade. Do you need any other reasons to have a mason jar full of this wonderfulness in your fridge At All Times? Let’s make it!