Green Goddess Dip With Endive Food

GREEN GODDESS DIP

Steps:

• Place the avocado, scallions, tarragon, parsley, vinegar, buttermilk and 1/2 teaspoon salt in a blender; puree until smooth. Serve with vegetable sticks.
• Photograph Ngoc Minh Ngo

GREEN GODDESS DIP

Steps:

• Process 1/2 cup mayonnaise, the vinegar, anchovies, garlic, scallions, and herbs in a food processor until combined.
• Whisk in remaining 1/2 cup mayonnaise and the sour cream; season with salt and pepper. Refrigerate 1 hour (up to 4 days).

CRUDITéS WITH GREEN GODDESS DIP

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.

GREEK GODDESS DIP

Steps:

• Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
• With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
• Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

HERBFARM GREEN GODDESS DIP

Steps:

• In a food processor or blender, whir together the tarragon, chives, parsley, anchovy, lemon juice, and salt.
• Using the chute with the machine running, pour the oil into the mixture in a slow, steady stream.
• Turn off the machine and scrape down the sides.
• Add the sour or yogurt and process until the dip is smooth.
• Pour into an attractive bowl and serve with vegetable and bread dippers- endive leaves, cauliflower florets, thin slices of toasted artisan breads, and pita slices.
• Note: you can use lower-fat sour cream, if you like.

CRUDITéS WITH GRILLED GREEN GODDESS DIP

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.

GREEN GODDESS DIP

Steps:

• Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.

GREEN GODDESS DIP

Steps:

• In a food processor, pulse avocado, buttermilk, herbs, anchovy, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth; adjust seasonings.
• Transfer to a serving dish, cover, refrigerate at least one hour.