Crudités with Green Goddess Dip

Ingredients

• Persian or Japanese cucumbers
• Heirloom baby carrots, peeled
• Easter Egg radishes
• ½ cup sour cream
• 30 cooked large American shrimp, peeled, tails left intact
• ½ cup olive oil
• 1 tablespoon fresh basil
• + 11 more ingredients
• • 3 tablespoons fresh tarragon
  • ¼ cup fresh Italian parsley
  • 3 tablespoons fresh lemon juice
  • 2 anchovy fillets
  • 1 medium shallot
  • 1 clove garlic
  • Sugar snap peas
  • Heads of green and red Belgian endive
  • Red, yellow, and orange bell peppers
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 1 large ripe avocado

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 sma...

View full recipe at Epicurious