Crudités with Green Goddess Dip

Ingredients for Crudités with Green Goddess Dip

• 45ml fresh lemon juice

• 2 anchovy fillets

• 1 medium shallot, coarsely chopped

• 1 tablespoon Champagne vinegar or white wine vinegar

• 1 garlic clove, peeled

• 1 large ripe avocado, peeled, pitted, quartered

• 1/2 cup soured cream

• 1/4 cup chopped fresh Italian parsley

• 45ml chopped fresh tarragon

• 1 tablespoon chopped fresh basil

• 1/2 cup olive oil

• 30 cooked large American prawns, 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 peppers, cut into 3x1/2-inch strips

How to make Crudités with Green Goddess Dip

Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, soured 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 prawns and vegetables.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.