Crudités and Green Goddess Dip
Crudités with Green Goddess Dip is an easy appetizer. Serve veggie cups and a purple cabbage "bowl" for a unique relish tray at your party!
- Easter egg radishes
- celery sticks
- mini carrots or sliced carrot sticks
- cucumber sticks
- jicama sticks
- bell pepper strips or mini bell peppers
- green beans
- snap peas
- cherry tomatoes
green goddess dip
- 1 large purple cabbage ("dip bowl")
- 1 cup Greek yogurt
- ½ cup mayonnaise
- ½ cup parsley (chopped)
- 3 tablespoons green onions or chives (chopped)
- 3 tablespoons anchovy paste optional
- 3 tablespoons tarragon wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove crushed garlic or ½ teaspoon minced garlic from jar
- pinch of sea salt and pepper to taste
red cabbage dip bowl:
Slice a 2 inch portion off the top of the cabbage. Next, using a small paring 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.
You can make the dip ahead and keep it chilled a couple of days, and slice the veggies a day ahead. Keep them in zip-top bags or airtight containers. If they dry out, simply spritz them with clean water from a spray bottle.
You can use any tray or clean cutting board for your crudites. I love using long grazing boards for parties, and sometimes add crackers, bread, cheeses, nuts, and cut fruit.
Serving: 24g | Calories: 53kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 116mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 516IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 1mg