Crudités with Green Goddess Dip
A fresh and vibrant appetizer featuring a creamy homemade Green Goddess dip made with herbs, avocado, and anchovies, served with shrimp and an array of crisp seasonal vegetables for dipping.
8 servings
25 min
Ingredients
- •3 tablespoons fresh lemon juice
- •2 fillets anchovy fillets
- •1 medium shallot
- •1 tablespoon Champagne vinegar
- •1 clove garlic
- •1 large avocado
- •½ cup sour cream
- •¼ cup fresh Italian parsley
- •3 tablespoons fresh tarragon
- •1 tablespoon fresh basil
- •½ cup olive oil
- •30 pieces cooked large American shrimp
- •2 heads Belgian endive
- •8 pieces Easter Egg radishes
- •12 pieces Heirloom baby carrots
- •2 pieces Persian cucumbers
- •16 pieces Sugar snap peas
- •1 piece red bell pepper
- •1 piece yellow bell pepper
- •1 piece orange bell pepper
- •preparation instruction
Cooking Instructions
- 1.
Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
15 min
- 2.
Place bowl of dip on large platter. Surround with shrimp and vegetables.
10 min
