Best 3 Crudités With Grilled Green Goddess Dip Recipes

**Indulge in a Symphony of Flavors: Grilled Green Goddess Dip with an Assortment of Crudités**

Welcome to a culinary adventure that promises to tantalize your taste buds and elevate your appetizer game. Prepare to dive into a world of vibrant colors, crisp textures, and a symphony of flavors with our Grilled Green Goddess Dip and an array of crudités. This exceptional dip, made with fresh herbs, tangy yogurt, and a hint of spice, is the perfect companion to a variety of raw vegetables. From the classic carrot and celery to the exotic jicama and kohlrabi, each crudité offers a unique canvas for the dip's herbaceous embrace. Get ready to embark on a delightful journey of taste and texture as you explore the recipes within this article, promising an unforgettable appetizer experience.

Check out the recipes below so you can choose the best recipe for yourself!

CRUDITéS WITH GREEN GODDESS DIP

Crudités with Green Goddess Dip image

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.

Provided by Nancy Oakes

Categories Herb Christmas Cocktail Party Picnic Super Bowl Thanksgiving High Fiber Oscars Dinner Basil Shrimp Avocado Cucumber Bell Pepper Radish Family Reunion Poker/Game Night Shower Sour Cream Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 18

Ingredients

3 tablespoons 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 sour cream
1/4 cup chopped fresh Italian parsley
3 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh basil
1/2 cup olive oil
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
Sugar snap peas, trimmed
Red, yellow, and orange bell peppers, cut into 3x1/2-inch strips

Steps:

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.

SUMMER CRUDITES WITH GREEN GODDESS DIP

Summer Crudites with Green Goddess Dip image

Is it a dressing or a dip? Who cares? Green goddess dressing, the beloved California creation, doubles as a dip for a summertime crudite platter. The creamy concoction is studded with chopped fresh herbs and scallions, and it pairs particularly well with the season's bounty -- here, baby carrots and yellow squash, tender peas and beans, and little tomatoes -- but let the greenmarket (or your own garden) be your guide. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

1 cup sour cream
2/3 cup mayonnaise
2 anchovy fillets, preferably salt packed, rinsed
1 1/2 cups fresh flat-leaf parsley leaves
1/2 cup fresh basil leaves
4 scallions, trimmed and chopped, dark-green tops reserved
Coarse salt and freshly ground pepper
1/4 cup chopped fresh tarragon leaves
Assorted crudites, such as cherry tomatoes, baby carrots, and blanched snap peas, snow peas, wax beans, and baby squash (see note), for serving

Steps:

In a food processor, puree sour cream, mayonnaise, anchovies, parsley, basil, and chopped scallions until smooth. Season with salt and pepper. Transfer to a bowl. Refrigerate, covered, up to 1 day.
Finely chop reserved dark-green scallion tops and stir into dip, along with tarragon. Season with salt and pepper. Serve with crudites.

GREEN GODDESS DIP

Green Goddess Dip image

Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Season with additional lemon juice, salt and pepper to taste before serving.

Provided by Tara Parker-Pope

Categories dips and spreads, appetizer

Time 1h

Yield About 2 1/2 cups

Number Of Ingredients 11

Ingredients

1 cup 1-percent low-fat cottage cheese
1/4 cup boiling water (see note above)
1 cup low-fat sour cream
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 cup fresh parsley leaves
1 tablespoon fresh tarragon leaves
1 garlic clove, minced
Salt
Pepper
1/4 cup minced fresh chives

Steps:

Process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds
Add the sour cream, oil, lemon juice, parsley, tarragon, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and continue to process until combined, about 30 seconds.
Transfer to a bowl and stir in the chives. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 274 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose fresh, crisp vegetables. This will ensure that your crudités are flavorful and enjoyable to eat.
Cut the vegetables into uniform pieces. This will help them cook evenly and look more appealing.
Marinate the vegetables in a flavorful dressing. This will add extra flavor and help to keep them moist.
Grill the vegetables over medium heat. This will help to caramelize the vegetables and give them a slightly smoky flavor.
Serve the vegetables with a variety of dipping sauces. This will allow your guests to choose their favorite flavor combination.

Conclusion:

Crudités with Grilled Green Goddess Dip is a delicious and healthy appetizer that is perfect for any occasion. The fresh, crisp vegetables are perfectly complemented by the creamy, flavorful dip. This dish is sure to be a hit with your guests!