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Crudites with Green Goddess Dressing

Crudites with Green Goddess Dressing

Total 40 mins, includes cooling time
Active 20 mins
Makes about 1 3/4 cup dressing
  • 3 cups lightly packed Italian parsley leaves
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/3 cup fresh dill
  • 1/4 cup lightly packed fresh tarragon leaves
  • 1/4 cup drained capers
  • 3 to 4 tablespoons red wine vinegar, to taste
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 10 anchovy fillets in oil, plus 1 tablespoon of the anchovy oil
  • 4 scallions, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Baby endive, quartered lengthwise
  • Stem-on baby carrots, blanched
  • Baby fennel heads
  • Pink lady slipper or lady finger radishes
  • Snap peas, blanched
  • Cherry tomatoes
    1. To make the dressing: Combine all of the ingredients for the dressing in a blender, pulse to combine, and puree carefully. Don't over mix. Cover and refrigerate until you're ready to serve, at least 30 minutes.
    2. Serve the crudites with the dressing for dipping.

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