Name: Crudités with Green Goddess Dip
Yield: 10 Servings
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

Skip to main content

Image may contain Dish Food Meal and Plant

Recipe notes

Back to top