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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

Dip
 4 ripe avocados, peeled and pitted
 3 garlic cloves
 1 cup chopped scallions
 3 tbsp chopped fresh dill
 1/4 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
Crudités
 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 1/2 lbs green beans, stems cut off, blanched and shocked
 1 1/2 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
Dip
1

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.

2

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

3

Sprinkle with scallions and dill before serving.

Crutités
4

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

5

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

6

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.

7

Garnish with celery leaves.

Nutrition Facts

Servings 15