Fall Crudites with Green Goddess Dressing

Prep Time:
10 mins
Total Time:
10 mins

Serve this tart, creamy dressing any time of the year with whatever vegetables are in season.


  • 1 cup mayonnaise

  • ¼ cup snipped fresh chives

  • 1 anchovy fillet, rinsed, patted dry, and chopped

  • 2 teaspoons white-wine vinegar

  • 2 teaspoons fresh lemon juice

  • ½ teaspoon coarse salt

  • ¼ teaspoon freshly ground pepper

  • ½ cup fresh flat-leaf parsley, coarsely chopped

  • ¼ cup fresh tarragon, coarsely chopped

  • 2 tablespoons water

  • Crudites (such as carrots, broccoli, bell peppers, cherry tomatoes, and cauliflower), for serving


  1. Puree mayonnaise, chives, anchovy, vinegar, lemon juice, salt, and pepper in a blender. Add parsley, tarragon, and water, and process, scraping down sides of blender occasionally, until mixture is smooth and pale green. Transfer to a dish, and serve with crudites.

Cook's Notes

Dressing can be covered and refrigerated for 2 hours or overnight. Stir before serving.

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