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green goddess crudites platter
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5 from 6 votes

Green Goddess for Crudités Recipe

serves 4 to 8 depending
Course: Appetizer, Snack
Cuisine: American
Keyword: anti-inflammatory, boards, greens

Ingredients

Green Goddess Dip

  • 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 Greek yogurt (or sour cream)
  • ¼ cup chopped parsley
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped chives or green onions

Fresh Vegetable Crudités for Dipping

  • 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 spears
  • 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

Cooked Vegetables for Dipping

  • 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

Pickled Vegetables and Other Things to Dip

  • ½ cup Castelveltrano olives
  • ½ cup cornichons
  • handful of green tortilla chips

Optional Additional Dips

Instructions

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 yogurt, and chopped herbs and process until smooth. Taste for seasoning, and adjust salt, pepper and lemon juice as needed.
    Cover and chill in refrigerator while you prep the remaining ingredients for the Platter.
    You can keep prepared Green Goddess Dip in a tightly sealed container in the refrigerator for three days.

Assemble the Board:

  • Place small bowls with dips on the platter or 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 oregano, fresh basil, and chopped fresh parsley if using.
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