Green Goddess Dip and Crudités
Servings
Ingredients
Green Goddess Dip:
- 4 ripe avocados peeled and pitted
- 3 garlic cloves
- 1 cup chopped scallions
- 3 tablespoons chopped fresh dill
- ¼ cup chopped flat-leaf parsley
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
- 3 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Garnish: thinly sliced scallions chopped fresh dill
Crudités:
- 1 bunch celery reserve leaves, cut into attractive bias cut, about 2 inches long
- 6 English cucumbers peeled, seeded and cut into bias cut, about 2 inches long
- 8 medium zucchini cut into bias cut, about 2 inches long
- 2 large fennel bulbs cut into attractive bias cut, about 2 inches long
- 1½ pounds green beans stems cut off, blanched and shocked
- 1½ pounds sugar snap peas blanched and shocked
- 3 heads Belgian endive
- 3 heads baby romaine or romaine leaves with stems trimmed
- Extra virgin olive oil
- Kosher or sea salt
- Freshly ground black pepper
- Garnish: celery leaves radicchio leaves
Instructions
Green Goddess Dip:
- Process avocados, garlic, scallions, dill, parsley, lemon juice, lime juice, and evoo in a food processor until a thick green puree results. Adjust seasoning with salt and pepper.
- Dip can be made up to 2 days ahead before serving. Store dip, covered, in the refrigerator.
- Sprinkle with scallions and dill before serving.
Crudités:
- Toss vegetables with evoo and kosher or sea salt before arranging them in your display.
- Arrange vegetables on a large baking sheet. No one will the edges of the baking sheet once the lettuce leaves are on the sheet.
- Separate radicchio leaves and arrange them together to form a cup. Tuck the radicchio cup into the crudites and fill with Green Goddess Dip.
- Garnish with celery leaves.