Green Goddess Dip with Veggies

/ / Published in Dressings/Dips, Vegetarian
Green Goddess Dip with Veggies
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Prep Time Minutes 5
Cook Time
Passive Time
Servings People
Prep Time Minutes 5 Cook Time Passive Time Servings People
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Sometimes, its fun for the kids (and adults) to have a platter or raw veggies with a great dip, at dinner. I love this green-goddess dip, adapted from the Barefoot Contessa, with its fresh basil, scallions and lemon. This recipe makes a good amount, so place the extra in a ball jar – you will want to dip everything in it!
Ingredients
  • Fresh veggies cut into thick sticks for dipping (carrots, cucumbers, celery, peppers etc.)
  • 1 Cup Mayonnaise
  • 1 Cup Scallions chopped, white and green parts (6 to 7 scallions)
  • 1 Cup Basil, fresh leaves chopped
  • 1/4 Cup Lemon juice freshly squeezed, about lemons
  • 2 Cloves Garlic chopped
  • 2 tsp Anchovy paste optional
  • 2 tsp Kosher salt
  • 1 tsp black pepper
  • 1/2 Cup Sour cream or mayo
Ingredients
  • Fresh veggies cut into thick sticks for dipping (carrots, cucumbers, celery, peppers etc.)
  • 1 Cup Mayonnaise
  • 1 Cup Scallions chopped, white and green parts (6 to 7 scallions)
  • 1 Cup Basil, fresh leaves chopped
  • 1/4 Cup Lemon juice freshly squeezed, about lemons
  • 2 Cloves Garlic chopped
  • 2 tsp Anchovy paste optional
  • 2 tsp Kosher salt
  • 1 tsp black pepper
  • 1/2 Cup Sour cream or mayo
Instructions
  1. Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender or food processor and blend until smooth.
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  2. Add the sour cream or additional mayo and process just until blended.
  3. If not using immediately, refrigerate the dressing until ready to serve.
  4. Serve with raw veggies for dipping.
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