Crudites with Green Goddess Dip

By Chez_Alexander

Ingredients

• 2 TBS fresh lemon juice
• 2 anchovy fillets
• 1 medium shallot, coarsely chopped
• 1 TBS white wine vinegar
• 1 clove garlic, peeled
• 1 large ripe avocado peeled, pitted, quartered
• 1/2 cup sour cream
• 1/4 cup fresh parsley, chopped
• 3 TBS fresh tarragon, chopped
• 1 TBS fresh basil, chopped
• 1/2 cup olive oil
• 30 cooked shrimp, peeled, deveined, tails left intact
• Heads of green and red Belgian endive, trimmed, leaves separated
• Radishes
• Baby carrots
• Persian or Japanese cucumbers, cut into spears
• Sugar snap peas
• Red, yellow, and red bell peppers, cut into strips

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

DIP:

Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper.

Can be made one day ahead. Cover and chill. To serve, place bowl of dip on large platter. Surround with shrimp and vegetables.

Makes 8 servings of dip. Each serving of dip = 6 Weight Watchers points.