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Crudites with Green Goddess Dressing
Total 40 mins, includes cooling time
Active 20 mins
Makes about 1 3/4 cup dressing
  • 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
  • Crudites
    • 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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