The time for sun-soaked potlucks and picnics is past, but we still encourage a little leisurely lounging. Indulge in a dip that works perfectly with crispy crudite that won’t have you feeling too gluttonous (let the wine do that). Created by David Kirschner, the owner and executive chef of dineDK, this dish is ready to roll in under half-an-hour.
Greenmarket Crudité with Green Goddess Dip
3 tablespoons fresh lemon juice
2 anchovy fillets
1 Tablespoon Champagne vinegar
1 garlic clove, peeled
¼ cup mayonnaise
½ cup sour cream
½ cup chopped fresh Italian parsley
½ cup chopped fresh cilantro
1 Tablespoon chopped fresh basil
¼ cup olive oil
Crudité for Dipping:
1 cup baby beets, trimmed, with some tops still attached
1 cup Easter Egg radishes, trimmed, with some tops still attached
Note: Standard radishes work here. We advocate for simplicity in all things.
1 cup heirloom baby carrots, peeled, trimmed, with some tops still attached
1 cup Persian cucumbers, cut into 3x1/2-inch spears
1 cup sugar snap peas, trimmed
1 cup leafy spinach or watercress
- Combine lemon juice, anchovies, vinegar, and garlic in a food processor. Blending until the garlic is finely chopped.
- Add parsley, cilantro, mayonnaise and sour cream, and basil; blend until almost smooth.
- With the machine running, add olive oil in a thin stream.
- Season to taste with salt and pepper. Transfer dip to a small bowl to serve or store in the refrigerator for up to 1 week. Serve surrounded by the above vegetables or some of your own favorites!