Veggies and Breadsticks and Groovy Green Goddess Dip (Rachael Ray) |
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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 4 |
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Ingredients:
1 (2-oounce) can anchovies fillets, drained |
1 small shallot, chopped or a small, 2-inch piece red onion or onions |
1/2 cup flat-leaf parsley, 3 handfuls |
12 blades fresh chives, chopped, about 3 tablespoons |
2 tablespoons chopped tarragon leaves, 3 sprigs |
3 tablespoons white wine or tarragon vinegar - eyeball it |
1/2 lemon, juiced |
1/3 cup extra-virgin olive oil, eyeball it |
1 cup sour cream |
black pepper |
3/4 pound baby carrots |
1 celery heart, cut into 4-inch sticks |
1 red bell pepper, seeded and sliced into 1/2-inch strips |
1 package bread sticks, any flavor or variety |
Directions:
1. In a food processor, combine first 6 ingredients. Turn processor on and stream in evoo. Transfer dip to a bowl and stir in sour cream and black pepper. Serve with veggies and breadsticks for dipping.
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