Summer Crudites with Green Goddess Dip

Photo: 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 inMartha Stewart's Appetizers (Clarkson Potter).


  • 1 cup sour cream

  • 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


  1. 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.

  2. 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.

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