Crudités with Green Goddess Dip

Local farmers markets are abundant in most parts of the country. As the seasons change, the fruits and vegetables ebb and flow with the season. It is a beautiful thing. The colors change and it is a visual feast along with a culinary treat to take advantage of the season’s best. With summer in full swing, the bright beautiful peppers and multicolored carrots were all about the market last weekend.

There were traditional red and green peppers. Sitting beside the time-honored varietals were purple peppers that are so sweet and just pop with sweetness. In addition, multicolored yellow peppers with splashes of green – just stunning.

Who doesn’t love a beautiful crudités platter? I can’t think of too many folks. Crudités is simply a fancy French word for vegetable platter. Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are sometimes dipped in a vinaigrette or another dipping sauce.

I am simply fascinated with green goddess dressing. The dressing is often used as a dip or drizzled over a wedge of iceberg lettuce or on Crab Louis. This dressing will most likely transport you back to the 1970’s when the salad dressing maker Seven Seas (now Kraft) produced a bottled version of this dressing.

The most common theory regarding the creation of this famous dressing dates back to 1923 and originated at the Palace Hotel in San Francisco by the hotel’s executive chef Philip Roemer. He wanted to pay tribute to the actor George Arliss and his hit play, The Green Goddess. I am always fascinated to learn about the origin of certain foods.

With my bountiful farmer’s market finds, I thought a wonderful green goddess dip would be the perfect pairing. The tarragon and avocado are the stars in this dip. Use whatever vegetables that you find appealing at your local farmers market or grocery store. Great to serve at your next party or just to enjoy while watching your favorite movie.

Green Goddess Dip

3 T. Fresh lemon juice
1 t. Worcestershire sauce
1 T. Champagne vinegar
1 Garlic clove, minced
1 Ripe Avocado, seeded and removed from shell
½ C. Sour cream
¼ C. Flat leaf parsley
½ C. Basil leaves
3 T. Fresh tarragon leaves
½ C. Olive oil
Salt and pepper to taste

Use a food processor. Add all of the ingredients except the salt and pepper. Pulse until all ingredients are well combined. One to two minutes. Taste and add salt and pepper to taste. Transfer to a container with a lid and refrigerate for a minimum of one hour to let the flavors develop.