Crudite Vegetables With Green Goddess Dip Recipe

SHARABLES

1. 1

   Prep vegetables

   Rinse all vegetables: carrot, celery, cucumber, red and yellow bell peppers, cherry tomatoes, radishes, broccoli, cauliflower, and sugar snap peas. Trim ends and seeds as needed. Cut carrot into 12 sticks, celery into 6 sticks, cucumber into 10 long spears, red and yellow peppers into 1-inch wide strips, leave cherry tomatoes whole, slice radishes thinly, and break broccoli and cauliflower into bite-sized florets. Trim the ends of sugar snap peas.

2. 2

   Arrange platter

   Line a large serving platter with parchment or greens if desired. Create groups of vegetables: carrot sticks, celery sticks, cucumber spears, bell pepper strips, radishes, cherry tomatoes, broccoli florets, cauliflower florets, and sugar snap peas. Place a small dip bowl in the center or at one end for easy dipping.

3. 3

   Make Green Goddess Dip

   In a medium bowl, whisk together 1 cup mayonnaise, 0.5 cup sour cream, and 0.25 cup plain Greek yogurt until smooth. Add 1 minced garlic clove and 1 anchovy fillet (optional). Stir in 2 tbsp chopped dill, 2 tbsp chopped parsley, 2 tbsp chopped chives, and 1 tbsp chopped tarragon. Add 2 tbsp lemon juice. Season with 0.5 tsp salt and 0.25 tsp black pepper. Whisk again until herbs are evenly distributed and the dip is creamy. If too thick, whisk in a bit more yogurt or lemon juice to reach desired consistency.

4. 4

   Chill and finalize

   Cover and refrigerate the dip for 15–20 minutes to let flavors meld. Taste and adjust seasoning with a pinch more salt or pepper if needed.

5. 5

   Serve

   Transfer the Green Goddess Dip to the serving bowl on the platter. Arrange extra vegetables around the dip if desired and provide small bowls or forks for dipping. Serve cold or at room temperature.