Green Goddess Dip
Photo: Jennifer Davick; Styling: Buffy Hargett
Serve with: blanched green or white asparagus spears, sliced cauliflower florets, halved baby zucchini, blanched sugar snap peas, blanched haricots verts (tiny green beans).
How to Make It
Step 1
Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides if needed. Stir in chives; season with salt and pepper to taste. Cover and chill 2 to 24 hours. Serve with assorted vegetables.
Step 2
Pair with: Bründlmayer, Grüner Veltliner 2009 or Chilean Sauvignon Blanc.
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