Crudités with Green Goddess Dip

Crudités with Green Goddess Dip
Photo by Tim Morris


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

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


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