Spring Rainbow Dip with Gabrielle Reyes

Recipe by Gabrielle Reyes

This Spring Rainbow Dip is a party in a bowl! Like its name suggests, this dip shows off a wide array of colors, making it a fun and delicious addition to any get-together. It's healthy, too! Use fresh herbs from your AeroGarden to enhance the dip's flavor.

SPRING RAINBOW DIP BASE INGREDIENTS

• 3 cups cooked black rice
• 1-½ cups diced radish or purple cabbage
• 1-½ cups diced red bell pepper
• 1-½ cups diced carrots
• 1-½ cups diced yellow bell pepper
• 1-½ cups diced mango
• 1-½ cups diced cucumber
• 1-½ cups diced green bell pepper

FRESH HERB DRESSING INGREDIENTS

• 2 cups of parsley
• 1 cup of mint
• 1 cup of dill
• 2 cups of spinach
• ¼ cup lemon juice
• ½ to 1 cup Aquafaba or vegetable broth
• ¼ cup fresh garlic
• 2 Tbsp. garlic powder
• 2 Tbsp. onion powder
• 1 Tbsp. maple syrup
• 1 to 2 tsp. crushed red pepper flakes
• Salt and pepper, to taste

INSTRUCTIONS

• Dice up the vegetables into small pieces, then add them plus the cooked rice into a large bowl.
• Blend together all of the dressing ingredients until smooth and well-combined. Add more vegetable broth until it is your desired creaminess.
• Pour dressing into bowl and mix everything together!