Crudités with Green Goddess Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo. Ingredients:
3 tablespoons fresh lemon juice |
2 anchovy fillets |
1 medium shallot, coarsely chopped |
1 tablespoon champagne vinegar or white wine vinegar |
1 garlic clove, peeled |
1 large ripe avocado, peeled, pitted, quartered |
1/2 cup sour cream |
1/4 cup chopped fresh italian parsley |
3 tablespoons chopped fresh tarragon |
1 tablespoon chopped fresh basil |
1/2 cup olive oil |
30 cooked large american shrimp, peeled, tails left intact |
heads of green and red belgian endive, trimmed, leaves separated |
easter egg radishes, trimmed, with some tops still attached |
heirloom baby carrots, peeled, trimmed, with some tops still attached |
persian or japanese cucumbers, cut into 3x1/2-inch spears |
sugar snap peas, trimmed |
red, yellow, and orange bell peppers, cut into 3x1/2-inch strips |
Directions:
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.
2. Place bowl of dip on large platter. Surround with shrimp and vegetables.
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