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Crudités with Green Goddess Dip

Crudités with Green Goddess Dip

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  • 3 tablespoons fresh lemon juice
  • 1 medium shallot, coarsely chopped
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 1 large ripe avocado, peeled, pitted, quartered
  • 1/4 cup chopped fresh Italian parsley
  • 3 tablespoons chopped fresh tarragon
  • 1 tablespoon chopped fresh basil
  • 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
  • Red, yellow, and orange bell peppers, cut into 3x1/2-inch strips

Recipe 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.

Recipe by Nancy Oakes, Pamela Mazzola,Reviews Section

About 5 days in the fridge.

  • If you let the dip sit in the fridge overnight it thickens up to a nice thick consistency.
  • As always, taste as you go. You may want more or less of an herb than I've listed.
  • With the amount of herbs that are in a package, I was able to make 2 batches of this recipe. If you don't want to make 2 batches, you could add the extra herbs to a salad or make my Tofu Tarragon Salad with the extra tarragon, and make my Vegan Garden Vegetable Cream Cheese with the parsley and chives.

Crudités with Green Goddess Dip - Recipes

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Ok, so I started Whole30. While many people start their year off with resolutions galore for healthier eating and exercise, I doubled down on pasta and ice cream. Come April, it was time to make some healthier decisions. I&rsquom not getting ready for bikini season just yet, but I wanted to definitely wanted to give my body a little break. So, I&rsquom jumping on the Whole30 train giving up gluten, grains, dairy, legumes, alcohol and sugar, MY PRECIOUS SUGAR!! As you can imagine, sugar has been the hardest one to ween off, but I&rsquom a week in and feeling great (and the dreams where I&rsquom eating cake have slowly dissipated)!

This Green Goddess Dip has become a go-to lunch for me in the Feedfeed Test Kitchen where I set up a bowl of this dip and a bunch of raw crudités for a meal that I find a bit more satisfying than your basic salad. Soaked cashews are blended with as many fresh herbs as I can scavenge from the fridge with lemon, garlic and anchovy (it&rsquos the secret for a pop of umami but feel free to omit if you want to keep it vegan!). It couldn&rsquot be easier to whip up and you&rsquoll have 3 cups to last you a few days if you haven&rsquot pressured your husband into doing it with you like I have!

But don&rsquot stop at dipping veggies in this verdant beauty. Thin it out for a bright and vibrant salad dressing or drizzle over roasted veggies to really make them sing. I&rsquove become addicted to roasted potatoes as my solo source of starchy goodness so you better I&rsquom dunking them in this dip, long after I finish these 30 days.


It took me a long time to post this board because the Castelveltrano olives are in a spot that doesn’t balance the board. They should be diagonal and across from the other green, pickled things on the board, the cornichons on the bottom, just right of center. It bothers me so much I was going to re-do the board, but then we were all sent into quarantine and could only eat canned beans and sourdough bread.

This isn’t so much a recipe, as it is a list of ingredients with resources, and links to recipes for dips if they’re needed.

Essentially, get all the green vegetables you can, cut them into dippable size, and serve with a variety of dips. The ones on this board are Yogurt-based Ranch, Green Goddess (recipe embedded below), Guacamole (this shouldn’t require a recipe). White Bean Hummus. Also suggested, Whipped Feta, but I hadn’t made Whipped Feta back when I assembled this board.


Use this as a guide for washing, prepping, and if necessary, blanching, most vegetables for Crudités.


1 cup Yogurt Ranch
1 cup Green Goddess Dip [see below]
1 cup Whipped Guacamole
1 cup White Bean Hummus


2 heavy Little Gem lettuce heads cut lengthwise into sixths (or about a dozen romaine heart leaves)
2 endive heads, leaves separated
2 Persian cucumbers, cut into 3-inch long sticks
4 green honeydew radish, cut lengthwise into quarters
4 small avocados cut length-wise into eighths
1 cup sugar snap peas
1 fennel bulb, sliced into ¼-inch wide sticks, or celery
½ cup Castelveltrano olives
½ cup cornichons
handful of green tortilla chips
8-10 asparagus spears, flash-blanched, cooled, and cut into 3-inch length
1 bunch baby broccoli, flash blanched and trimmed of tough ends
1 dozen green beans, flash blanched
small head Romanesco or green cauliflower, broken into florets


1 clove garlic, very finely minced and smashed with ¼ teaspoon salt
2 anchovies, smashed into a paste
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt, plus more to taste
¼ cup mild olive oil
¼ cup sour cream or yogurt
¼ cup chopped parsley
2 tablespoons chopped basil
2 tablespoons chopped chives (or green onions)


Make the Green Goddess Dip: In a food processor, combine the garlic, anchovy, lemon juice, and salt. Slowly add in olive oil a few drops at a time to emulsify. You are essentially making a type of aioli (mayonnaise without raw egg). Add sour cream or yogurt, and chopped herbs and process until smooth. Taste for seasoning, and adjust salt, pepper and lemon juice as needed.

Assemble the Board: Place small bowls with dips on the board near the edges or corners.

Arrange lettuce wedges, endive leaves, cucumbers, radish, avocados, sugar snap peas, fennel, olives, cornichons, tortilla chips, asparagus spears, broccoli, green beans on a large cutting board, cheeseboard, tray, or platter. Garnish with dried oregano, fresh basil, and chopped fresh parsley if using.

  • 1 cup crème fraîche or sour cream
  • 1 cup mayonnaise
  • ½ cup flat-leaf parsley leaves (packed)
  • 2 tablespoons chives (snipped)
  • 1 tablespoon tarragon leaves
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 tablespoon lime juice (freshly squeezed)
  • 3 oil-packed anchovies
  • Salt
  • Freshly ground pepper
  • Assorted vegetables, such as sliced black radishes, celery, cucumbers and steamed asparagus (for dipping)

In a blender, combine the crème fraîche and mayonnaise with the parsley, chives, tarragon, lemon juice, lime juice and anchovies and puree until smooth. Season the dip with salt and pepper serve with the vegetables.

Classic and Modern Green Goddess Dressing

The original green goddess recipe is reported to contain mayo, sour cream, parsley, chives, anchovies lemon juice and vinegar, but it has been tinkered with countless times over the years by countless chef and home cooks, including yours truly.

A modernized version recently served at the hotel includes additional ingredients like spinach and chervil and capers, and a homemade mayo with raw egg yolks. Green goddess dressing may have different versions, but it’s always creamy and vibrant with herbs, piquant with a bit of acidity, and salty-savory from anchovies.

This is my most recent version, and I will surely continue to play with green goddess dressing forever. You can use it as a salad dressing, on any kind of lettuce or vegetable salad, or as a dip with crudités. I also used it to drizzle over fried green tomatoes and I couldn’t remember being that happy eating something in a long time (and I eat lots of things).

For a vegetarian version, substitute a tablespoon of rinsed capers for the anchovies.

Other Great Dressings:

Like this recipe? Pin it to your favorite board on Pinterest.

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Crudités are the centerpiece of any gathering, not only because they’re delicious and appealing to all kinds of eaters, but super easy to put together too. I love a bit of crunch and color, so I fill my crudités platters with in-season vegetables. And as a gal who loves a dip, I always include a few different Magic Elixirs for dipping.

Here I’ve used Green Goddess and Skyr Ranch for dipping, but you can change it up with something different you like. If you’re looking for something Whole30, try my Smoky Red Pepper Sauce, Pistachio Pesto, Creamy Horseradish Sauce, or Marinated Red Onions. If you want to indulge a little, use the Skyr Ranch pictured here, or any of my many Magic Elixirs.

Here I used radishes, carrots, red and orange peppers, jicama, tomatoes, celery, cucumber, and Nicoise Olives, then arranged them beautifully on my Tie Dye Platter. It’s so easy to switch it up and use any local and in-season vegetables you have or love. Add some protein, like salami or Everyday Roasted Chicken Breast. Add cheese, gluten-free crackers, or any of your favorite items and Dips.

Easy Green Goddess Dressing for Crudités, Salads & More

This beautiful green goddess dressing is filled with rich flavor and is the perfect match for a platter of colorful vegetable crudités, drizzled over a fresh salad, or paired with garlic crackers. Best part is, it only takes 10 minutes and a blender to make.

Made with fresh vegetables as the base, this green goddess dressing packs in a refreshing combo of tangy herbs and creamy coconut yogurt. Along with being highly addictive, you can add it to just about anything without having to worry about dairy or gluten. Make double or triple the amounts to have an endless supply.

To get started, blend the basil leaves, fresh cilantro, green onions, mustard, vinegar, chili flakes, salt, and olive oil together until you get a thick, pesto-like mixture. Add in the coconut yogurt and continue blending until you get a creamy, light green dressing. Finally, transfer the green goddess dip into a bowl and garnish with fresh chopped cilantro. Serve it with a beautiful platter and enjoy!

Tip: For a lighter sauce, you can also add one tablespoon of water in at a time. This will make a sauce you can drizzle over fish, chicken, beef, or pasta.

Notes about this recipe

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