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Green Goddess Dip with Crudités

Yields15 ServingsPrep Time40 minsCook Time10 minsTotal Time50 mins

Green, green and more green! Not only is this Green Goddess dip a beautiful hue, it and all of the green veggies are brightened by the addition of radicchio

Green Goddess Dip with Crudités

 4 ripe avocados, peeled and pitted
 3 garlic cloves
 1 cup chopped scallions
 3 tbsp chopped fresh dill
 ¼ cup chopped flat-leaf parsley
 2 tbsp lemon juice
 1 tbsp lime juice
 3 tbsp Colavita Extra Virgin Olive Oil
 Kosher salt
 Freshly ground black pepper
 Thinly sliced scallions and chopped dill, for garnish
 1 bunch celery, reserve leaves, cut on a bias, about 2 inches long
 8 medium zucchini, cut on a bias, about 2 inches long
 2 large fennel bulbs, cut on a bias, about 2 inches long
 1 ½ lbs green beans, stems cut off, blanched and shocked
 1 ½ lbs sugar snap peas, blanched and shocked
 3 heads Belgian endive
 3 heads baby romaine or romaine leaves with stems trimmed
 Colavita Extra Virgin Olive Oil
 Kosher or sea salt
 Freshly ground black pepper
 Celery leaves, radicchio leaves, for garnish

Process avocados, garlic, scallions, dill, parsley, lemon juice, lime juice, and EVOO in a food processor until a thick green puree results. Adjust seasoning with salt and pepper.


Dip can be made up to 2 days ahead. Store dip, covered, in the refrigerator.


Sprinkle with scallions and dill before serving.


Toss vegetables with EVOO and kosher or sea salt before arranging them in your display.


Arrange vegetables on a large baking sheet once the lettuce leaves are on the sheet.


Separate the radicchio leaves and arrange them together to form a cup. Tuck the radicchio cup into the crudités and fill with Green Goddess Dip.


Garnish with celery leaves.

Nutrition Facts

Servings 15