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Gallery Summer Crudites with Green Goddess Dip Credit: David Malosh Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 cup sour cream 2/3 cup mayonnaise 2 anchovy fillets, preferably salt packed, rinsed 1 1/2 cups fresh flat-leaf parsley leaves 1/2 cup fresh basil leaves 4 scallions, trimmed and chopped, dark-green tops reserved Coarse salt and freshly ground pepper 1/4 cup chopped fresh tarragon leaves Assorted crudites, such as cherry tomatoes, baby carrots, and blanched snap peas, snow peas, wax beans, and baby squash (see note), for serving
Cook’s Notes To prepare crudites: Working in separate batches, blanch snow and snap peas, wax beans, and squash in a pot of salted boiling water until just tender, about 1 minute for peas and beans, 2 minutes for squash; use a slotted spoon to transfer vegetables to an ice-water bath, and let cool completely before removing and patting dry. Halve squash lengthwise before serving.
Gallery Summer Crudites with Green Goddess Dip Credit: David Malosh
Recipe Summary Servings: 8
Gallery
Summer Crudites with Green Goddess Dip Credit: David Malosh
Summer Crudites with Green Goddess Dip
Credit: David Malosh
Summer Crudites with Green Goddess Dip
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 cup sour cream 2/3 cup mayonnaise 2 anchovy fillets, preferably salt packed, rinsed 1 1/2 cups fresh flat-leaf parsley leaves 1/2 cup fresh basil leaves 4 scallions, trimmed and chopped, dark-green tops reserved Coarse salt and freshly ground pepper 1/4 cup chopped fresh tarragon leaves Assorted crudites, such as cherry tomatoes, baby carrots, and blanched snap peas, snow peas, wax beans, and baby squash (see note), for serving
Directions
In a food processor, puree sour cream, mayonnaise, anchovies, parsley, basil, and chopped scallions until smooth. Season with salt and pepper. Transfer to a bowl. Refrigerate, covered, up to 1 day.
Finely chop reserved dark-green scallion tops and stir into dip, along with tarragon. Season with salt and pepper. Serve with crudites.
Cook’s Notes To prepare crudites: Working in separate batches, blanch snow and snap peas, wax beans, and squash in a pot of salted boiling water until just tender, about 1 minute for peas and beans, 2 minutes for squash; use a slotted spoon to transfer vegetables to an ice-water bath, and let cool completely before removing and patting dry. Halve squash lengthwise before serving.
Cook’s Notes
To prepare crudites: Working in separate batches, blanch snow and snap peas, wax beans, and squash in a pot of salted boiling water until just tender, about 1 minute for peas and beans, 2 minutes for squash; use a slotted spoon to transfer vegetables to an ice-water bath, and let cool completely before removing and patting dry. Halve squash lengthwise before serving.
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All Reviews for Summer Crudites with Green Goddess Dip
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Summer Crudites with Green Goddess Dip
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
