Green Goddess Dip with Seasonal Veggies
Updated: Feb 2
A smattering of bright, seasonal vegetables with a vibrant spring-inspired dip is the perfect balance for appetizers or casual bites that celebrate the first day of Spring! Many have heard of the nostalgic 'Green Goddess' phrase, which traditionally is a thick salad dressing made with many fresh herbs, along with sour cream and mayonnaise blended into it. For a brighter, lighter take, opt for different dairy options like Greek yogurt and cream cheese, which makes this version of green goddess dressing work very well as a dip. Try to add as much color as you can. Tossing in some multicolored radishes and varieties of cauliflower can be a lovely addition, too. Serves 6
1/2 cup fresh parsley, chopped
1/4 cup fresh chives, chopped, plus additional for garnish
1/2 cup fresh dill, chopped
1/2 cup fresh basil, chopped
1/4 cup fresh mint, chopped
3 green garlic bulbs with the tops, chopped (or 1 garlic clove)
2 spring onions with the tops attached, chopped
1 cup Greek Yogurt
1/2 cup cream cheese
1 lemon, zested and juiced
1/2 cup olive oil
salt and pepper, to taste
1 bunch asparagus, trimmed
1 1/2 cups whole sugar snap peas (about 1/2 pound), trimmed
1 large cucumber, ends trimmed
1 bunch small radishes, trimmed and halved (quartered if large)
1 bunch small spring carrots, trimmed and peeled
In a large mixing bowl, combine all the fresh herbs: parsley, chives, dill, basil, and mint.
Add the chopped green garlic, spring onions, Greek yogurt, cream cheese, and lemon juice with the zest. Using an immersion blender, purée all ingredients until a smooth consistency has formed. (If you don't have an immersion blender, combine all ingredients in a blender and blend until smooth.)
Pour in the olive oil, season with salt and pepper, and pulse the mixture again until fully blended.
Taste for seasoning, adjust if necessary, and refrigerate while preparing the vegetables.
Bring a large pot of salted water to a boil. Prepare an ice bath for blanching the vegetables, and set aside.
Drop the asparagus into the boiling water and cook for 3 minutes. Add the sugar snap peas and continue cooking 2 minutes more. Drain the vegetables into a colander and transfer the vegetables immediately to the ice bath to shock them.
Meanwhile, cut the cucumber into thirds width-wise. Take one third, quarter it lengthwise, then cut each quarter in half to make small spears. Repeat with the remaining two thirds of the cucumber.
Drain and dry the asparagus and sugar snap peas, and arrange these on a serving platter with the radishes, carrots, and cucumber spears. Transfer the green goddess dip to a bowl, and serve with the crudité platter.