Crudités with Green Goddess Dip
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 1/2 cup olive oil
- 1/2 cup sour cream
- 1 tablespoon chopped fresh basil
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh italian parsley
- 1 garlic clove, peeled
- 2 anchovy fillets
- 1 medium shallot, coarsely chopped
- 1 tablespoon champagne vinegar or white wine vinegar
- 1 large ripe avocado, peeled, pitted, quartered
- 3 tablespoons chopped fresh tarragon
- 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
Preparation 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. Place bowl of dip on large platter. Surround with shrimp and vegetables.
Preparation 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. Place bowl of dip on large platter. Surround with shrimp and vegetables.
