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Crudités with Green Goddess Dip

Name: Crudités with Green Goddess Dip
Cuisine: american
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
Place bowl of dip on large platter. Surround with shrimp and vegetables.

Recipes sourced from Epicurious.com.

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