Food & Cooking Recipes Appetizers Summer Crudites with Green Goddess Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Malosh Servings: 8 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). Ingredients 1 cup sour cream ⅔ cup mayonnaise 2 anchovy fillets, preferably salt packed, rinsed 1 ½ cups fresh flat-leaf parsley leaves ½ cup fresh basil leaves 4 scallions, trimmed and chopped, dark-green tops reserved Coarse salt and freshly ground pepper ¼ 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 Directions 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. Cook's Notes To prepare crudites: Working in separate batches, blanch snow and snap peas, wax beans, and squash in a pot of salted boiling water until just tender, about 1 minute for peas and beans, 2 minutes for squash; use a slotted spoon to transfer vegetables to an ice-water bath, and let cool completely before removing and patting dry. Halve squash lengthwise before serving. Rate it Print