Summer Crudites with Green Goddess Dip
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 in Martha Stewart's Appetizers (Clarkson Potter).
- Servings: 8
Photography: David Malosh
- 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
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.