Crudités With Green Goddess Dip Food

CRUDITéS WITH GREEN GODDESS DIP

Crudités with Green Goddess Dip image

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.

Provided by Nancy Oakes

Categories Herb Christmas Cocktail Party Picnic Super Bowl Thanksgiving High Fiber Oscars Dinner Basil Shrimp Avocado Cucumber Bell Pepper Radish Family Reunion Poker/Game Night Shower Sour Cream Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 18

Ingredients

3 tablespoons fresh lemon juice
2 anchovy fillets
1 medium shallot, coarsely chopped
1 tablespoon Champagne vinegar or white wine vinegar
1 garlic clove, peeled
1 large ripe avocado, peeled, pitted, quartered
1/2 cup sour cream
1/4 cup chopped fresh Italian parsley
3 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh basil
1/2 cup olive oil
30 cooked large American shrimp, peeled, tails left intact
Heads of green and red Belgian endive, trimmed, leaves separated
Easter Egg radishes, trimmed, with some tops still attached
Heirloom baby carrots, peeled, trimmed, with some tops still attached
Persian or Japanese cucumbers, cut into 3x1/2-inch spears
Sugar snap peas, trimmed
Red, yellow, and orange bell peppers, cut into 3x1/2-inch strips

Steps:

Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Place bowl of dip on large platter. Surround with shrimp and vegetables.

SUMMER CRUDITES WITH GREEN GODDESS DIP

Summer Crudites with Green Goddess Dip image

Is it a dressing or a dip? Who cares? Green goddess dressing, the beloved California creation, doubles as a dip for a summertime crudite platter. The creamy concoction is studded with chopped fresh herbs and scallions, and it pairs particularly well with the season's bounty -- here, baby carrots and yellow squash, tender peas and beans, and little tomatoes -- but let the greenmarket (or your own garden) be your guide. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

1 cup sour cream
2/3 cup mayonnaise
2 anchovy fillets, preferably salt packed, rinsed
1 1/2 cups fresh flat-leaf parsley leaves
1/2 cup fresh basil leaves
4 scallions, trimmed and chopped, dark-green tops reserved
Coarse salt and freshly ground pepper
1/4 cup chopped fresh tarragon leaves
Assorted crudites, such as cherry tomatoes, baby carrots, and blanched snap peas, snow peas, wax beans, and baby squash (see note), for serving

Steps:

In a food processor, puree sour cream, mayonnaise, anchovies, parsley, basil, and chopped scallions until smooth. Season with salt and pepper. Transfer to a bowl. Refrigerate, covered, up to 1 day.
Finely chop reserved dark-green scallion tops and stir into dip, along with tarragon. Season with salt and pepper. Serve with crudites.

GREEN GODDESS DIP

Green Goddess Dip image

Make and share this Green Goddess Dip recipe from Food.com.

Provided by evelynathens

Categories Thanksgiving

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 12

Ingredients

2 tablespoons roughly chopped fresh chives
2 tablespoons roughly chopped fresh flat-leaf parsley
1 tablespoon roughly chopped fresh tarragon
2 tablespoons roughly chopped fresh basil
1 tablespoon roughly chopped of fresh mint
2 -3 anchovy fillets
1 shallot, roughly chopped
2 tablespoons fresh lemon juice
1/4 cup mayonnaise
3/4 cup sour cream
potato chips
mixed vegetables, for dipping (crudites)

Steps:

In a blender or food processor, combine the chives, parsley, tarragon, basil, mint, anchovies, shallot, lemon juice and mayonnaise.
Blend or process until smooth, about 1 minute or about 15 pulses.
Transfer the mixture to a bowl and stir in the sour cream.
Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
Serve with potato chips and crudites for dipping.

Nutrition Facts : Calories 439.6, Fat 38.1, SaturatedFat 17.1, Cholesterol 65.3, Sodium 543, Carbohydrate 20.8, Fiber 1, Sugar 3.3, Protein 7.2

CRUDITéS WITH GRILLED GREEN GODDESS DIP

Crudités With Grilled Green Goddess Dip image

When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.

Provided by Eric Werner

Categories Dip Vegetarian Vegetable Grill/Barbecue Grill Avocado Tomatillo Jalapeño Chile Pepper Lime Basil

Yield Serves 6 to 8; makes about 2 cups of dip

Number Of Ingredients 9

Ingredients

2 ripe avocados
Oil, for coating
5 large tomatillos, peeled and rinsed
2 jalapeño chiles, stemmed, halved lengthwise, and seeded
2 tablespoons roasted garlic (see Note)
Juice of 2 limes (about 1⁄4 cup)
1 cup basil leaves
1 1⁄2 teaspoons salt
An assortment of lightly charred vegetables, such as asparagus, jicama, fennel, snap peas, mushrooms, cherry tomatoes, baby carrots, and endive, for serving

Steps:

Wipe the grill grates with oil to prevent sticking. Build a medium-heat fire. Your medium-heat zone should have embers 3 to 5 inches from the cooking surface.
To make the dip: Cut the avocados in half and remove the pits. Cut again so the avocados are quartered. Keeping the skin on, coat the flesh sides with oil and grill each flesh side over medium heat for about 60 seconds, or until there are nice grill marks. Set aside.
Coat the tomatillos and jalapeños with oil and grill over medium heat on all sides until charred but not blackened, about 5 minutes total.
Remove and discard the skins from the avocados. Add the avocados, tomatillos, jalapeños, garlic, lime juice, basil, and salt to a blender and puree until very smooth. The dip can be made up to 2 days in advance and stored, covered, in the refrigerator.
Cut the larger vegetables, such as fennel and jicama, into pieces that are slightly larger than bite size and keep the smaller vegetables, such as asparagus, mushrooms, cherry tomatoes, baby carrots, and endive, whole. Arrange the vegetables on a platter and serve with the dip.

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