Green Goddess Dip with Crudite

Serves 6


For Green Goddess: 

  • 2 anchovies 
  • 1 garlic clove, minced 
  • ½  cup (213 g) plain Greek-style yogurt 
  • ½ large ripe avocado 
  • ½  cup (120 mL) chopped parsley 
  • 1/4 cup (60 mL) chopped basil 
  • 1/4 cup (60 mL) chopped chives 
  • 2 tablespoons (30 mL) lemon juice 
  • ½ teaspoon (5 mL) salt, plus more to taste 

For California Crudites: 

Any combination of the following, washed, peeled, and cut into 3-inch (8 cm) lengths: 

  • broccolini 
  • carrots 
  • celery 
  • cucumber 
  • radish 
  • snap peas 
  • and any other fresh, crisp vegetables that are in season 


 Put all of the ingredients for Green Goddess in a food processor or blender. Pulse, then blend until smooth. Taste and season with additional salt if needed. Transfer Green Goddess to a serving bowl. Serve with California crudites. Green Goddess will stay fresh in an airtight container in the refrigerator for three days.


Notes and Substitutions

For a vegetarian version, or if you prefer not to use anchovies, leave the anchovies out and add an extra ¼ teaspoon (2 mL) salt, or substitute in 1 teaspoon (5 mL) drained capers. 

For a vegan version, use the same substitution for anchovies as above, and substitute yogurt with an equivalent amount of plant-based yogurt or mayonnaise.