Recipes
Green Goddess Dip with Crudite
Serves 6
Ingredients
For Green Goddess:
- 2 anchovies
- 1 garlic clove, minced
- ½ cup (213 g) plain Greek-style yogurt
- ½ large ripe avocado
- ½ cup (120 mL) chopped parsley
- 1/4 cup (60 mL) chopped basil
- 1/4 cup (60 mL) chopped chives
- 2 tablespoons (30 mL) lemon juice
- ½ teaspoon (5 mL) salt, plus more to taste
For California Crudites:
Any combination of the following, washed, peeled, and cut into 3-inch (8 cm) lengths:
- broccolini
- carrots
- celery
- cucumber
- radish
- snap peas
- and any other fresh, crisp vegetables that are in season
Preparation
Put all of the ingredients for Green Goddess in a food processor or blender. Pulse, then blend until smooth. Taste and season with additional salt if needed. Transfer Green Goddess to a serving bowl. Serve with California crudites. Green Goddess will stay fresh in an airtight container in the refrigerator for three days.
Notes and Substitutions
For a vegetarian version, or if you prefer not to use anchovies, leave the anchovies out and add an extra ¼ teaspoon (2 mL) salt, or substitute in 1 teaspoon (5 mL) drained capers.
For a vegan version, use the same substitution for anchovies as above, and substitute yogurt with an equivalent amount of plant-based yogurt or mayonnaise.