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Green Goddess Dip with Crudités

Photo: Kate Sears; Styling: Lynn Miller
Prep time 15 mins
Chill time 2 hrs
Yield Serves 8
Fresh and light Green Goddess Dip with Crudites takes just minutes to prepare. Make this appetizer the day before so the dip has plenty of time to chill.

Ingredients

  • 1 ripe avocado, peeled, pitted, cut into large pieces
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 scallions, white and light green parts, sliced
  • 1 small clove garlic, roughly chopped
  • 2 tinned anchovy fillets, rinsed, patted dry and chopped, optional
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup sour cream
  • Salt and pepper
  • Assorted crudités such as carrots, celery, fennel, bell peppers and cherry tomatoes

Nutrition Information

  • calories 150
  • fat 12 g
  • satfat 3 g
  • protein 2 g
  • carbohydrate 10 g
  • fiber 4 g
  • cholesterol 13 mg
  • sodium 317 mg

How to Make It

  1. Combine avocado, lemon juice, parsley, basil, scallions, garlic and anchovies, if desired, in a food processor. Process, stopping and scraping down sides of bowl as needed, until smooth, with some green flecks remaining. Add mayonnaise and sour cream. Pulse to blend. Season with salt and pepper.

  2. Transfer dip to a bowl, cover and chill for at least 2 hours. Taste and season with salt and pepper. Serve with assorted crudités for dipping.