Green Goddess Dip with Veggies
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!
  • CourseSide Dish
Servings Prep Time
4People 5Minutes
Servings Prep Time
4People 5Minutes
  • Fresh veggiescut into thick sticks for dipping (carrots, cucumbers, celery, peppers etc.)
  • 1Cup Mayonnaise
  • 1Cup Scallionschopped, white and green parts (6 to 7 scallions)
  • 1Cup Basil, freshleaves chopped
  • 1/4Cup Lemon juicefreshly squeezed, about lemons
  • 2Cloves Garlicchopped
  • 2tsp Anchovy pasteoptional
  • 2tsp Kosher salt
  • 1tsp black pepper
  • 1/2Cup Sour cream or mayo
  1. Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender or food processor and blend until smooth.
  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.