If you are just tuning into the blog for the first time, “My name is Laura. I am a dipoholic.” I love a good dip. It is one of my all time favorite appetizers. Plus dips are great for gluten free people because there are so many options of vehicles for your dip from vegetables, fruits, gluten free crackers to potato chips. This recipe is an easy summer staple. If you have a garden or an herb garden, chances are some of these herbs are growing and ready for picking. Interested in trying a little patio or balcony herb garden? You can get little starters of each of these herbs; tarragon, oregano, basil and mint, and be able to enjoy fresh herbs in this and other recipes all summer and fall. And of course you can find all these herbs at the grocery store too.
If you are planting these herbs in your home garden I do have a few tips.
1. Plant mint alone somewhere as it will grow wild. My mint is actually in a planter off my bedroom balcony along with my raspberry plant. (both wild and unruly plants)
2. Tarragon and oregano will come back each year and get bigger and bigger. I started both in the my herb garden bed, and now my tarragon is off side to my garden and acts as a 3-4 feet tall bush that you can eat. (Green goddess dip for all! haha)
3. Basil likes to be planted by tomatoes if you are growing tomatoes and they are great companion plants. I have 5 different tomato plants, so I have 5 basil plants as well. Each one about 1 foot off the center of the tomato plant.
4. Flat leaf parsley can be easily planted anywhere in your garden and doesn’t get too large in size. Remember to always snip pieces back from the outer sides of the plant.
More garden blurbs in the weeks to follow, but for now let’s get back to the crudites.
When I make this for a handful of friends, this recipe is the perfect size. If making this for a party, like I will be doing this weekend, simply double or triple the recipe and get more creative and expansive with your crudite presentation. I will be making this dip alongside all my ATC dip favorites for the Among the Colors 1 year birthday party this weekend. For full details check out our Facebook page.
You can use and vegetables you like with this dip. I especially like the yellow pepper and the radish. This dip refrigerates well. When entertaining, I recommend making your green goddess dip 1 day ahead of time so the flavors can build up over time. Plus it’s less work the day of, which is always a welcomed bonus.
Green Goddess Dip & Crudites
- 1/4 cup parsley
- 3 tablespoons tarragon
- 3 tablespoons basil
- 3 tablespoons mint
- 3 tablespoons oregano
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup of olive oil
- 1/2 of a shallot
- 2 tablespoons lemon zest
- 1 tablespoon lemon
- 1/4 teaspoon garlic powder
- salt and pepper to taste
In a food processor place shallot and herbs. Pulse on high until shallot and herbs are nice and minced. Add in mayonnaise, sour cream and olive oil with lemon juice and zest. Add in garlic powder and salt and pepper. Process in blender for 30 seconds or until everything is well blended. Refrigerate at least an hour before serving. Serve with crudites.