Someone once told me about a delicious dip they had made, but when I heard the ingredients—garlic and cheese—I knew I couldn’t have it. So, I made my own.

I started playing around in my kitchen with soaked cashews, artichoke hearts, spinach, basil, and a few other ingredients I had and somehow, the Good Green Dip was born.

It’s fresh, creamy, savory and ridiculously good on just about anything. Potatoes, vegetables, bread, crackers, meat… or straight from the spoon. It’s vegan, gluten-free and made with ingredients I actually want to eat.

Friends started asking when I was going to sell it, and a few suggested I take it to the farmers market. I looked into it, but between the costs and the waiting lists, that little dream is going to have to simmer for now.

Also, I bought a food scale. I tried. But honestly? I like making it the way I make it at home: tasting as I go, adding a little more of this, a little less of that, until it’s just right. Real cooking doesn’t always come with measurements.

For now, the Good Green Dip is available in small batches for friends and fellow green-dip lovers in Los Angeles. If you want some, let me know.