Garden Crudités in Light Green Goddess Dip Recipe
Print Recipe
5 from 1 vote

Garden Crudités with Light Green Goddess Dip

Serve fresh Garden Crudités with Light Green Goddess Dip in a bright purple cabbage for brunch, at a spring shower, or garden pool party!
Prep Time20 mins
Total Time20 mins
Course: Salads & Dressing
Cuisine: American
Keyword: cabbage bowl, green goddess dip, green goddess dressing
Servings: 2 cups
Calories: 505kcal
Author: Lisa Hatfield

Ingredients

dippers for our crudité board:

  • Easter egg radishes
  • celery sticks
  • mini carrots or sliced carrot sticks
  • cucumber sticks
  • jicama sticks
  • bell pepper strips
  • green beans

light green goddess dip:

  • 1 large purple cabbage for the dip bowl
  • 1 cup greek yogurt
  • 1/2 cup mayonnaise
  • 1/2 cup chopped parsley
  • 3 tablespoons chopped green onions or chives
  • 3 tablespoons anchovy paste optional
  • 3 tablespoons tarragon wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 clove crushed garlic or 1/2 teaspoon minced garlic from jar
  • pinch of sea salt and pepper to taste

Instructions

red cabbage dip bowl:

  • Slice a 2 inch portion off the top of the cabbage. Next, using a small pairing knife carefully cut about 2-3 inches straight down in a circle a good inch from the outside of the cabbage to form a cup for the dip. This takes time, just cut a little, pull out the pieces, and keep going around until it is deep enough. A spoon helps to scoop out the bits.  Slice a small portion off the bottom to keep the cabbage bowl sitting flat.
  • Serve on a large board or platter. Place the cut vegetables in long rows, pour the light green goddess dip into the cabbage bowl, or into small clear cups. Place a few sticks of each veggie into small clear cups for guests and kids to "grab and go"! Or people can dip right into the dip bowl, (no double dipping of course...LOL)

light green goddess dip:

  • Combine ingredients in a blender until smooth about 30 seconds and chill in a container. Will last in the fridge for about a week.
  • Serve as a dip, or toss with salad greens for a dressing.

clean your veggies:

  • Crudités must be washed carefully to remove any yucky germs.
  • Vegetable cleaning is easy, simply place whole uncut veggies in a large bowl, splash white vinegar and fill the bowl with cool water. Rinse with clean water, then refrigerate all cut vegetables in zip top bags or containers until ready to serve. I keep a large $2 bottle of plain white vinegar under my sink just for veggie washing.

Notes

Nutrition information is for dip only.

Nutrition

Calories: 505kcal | Carbohydrates: 6g | Protein: 18g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 1282mg | Potassium: 354mg | Sugar: 4g | Vitamin A: 1495IU | Vitamin C: 25.9mg | Calcium: 186mg | Iron: 2.3mg