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Summer Crudites with Green Goddess Dip

Recipe photo courtesy of David Malosh

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).

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Ingredients

Directions

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.

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