Recipe Box: Green Goddess Avocado Dip

Lunchtime on the weekends is usually enjoyed standing over the kitchen counter or lingering around our open refrigerator door. We nibble on vegetables, cheese, pickles and cured meats, nuts, dried dates and fresh fruit. We drink tea by the cups. Sometimes Kurt likes to eat mustard on Wasa crackers. I prefer apples with sharp cheeses or crunchy peanut butter. When the day calls for something slightly more elaborate, we'll put handfuls of these things on a plate and carry them outside, if the weather is cooperative. Recently a sunny spot on the living room floor does the trick. I spread out a big, square cotton scarf and we have indoor picnics. Green goddess dip is a floor picnic favorite. Eat this on a sunny day, sitting cross legged on the floor while reading a magazine or newspaper. Periodically shoo a begging dog away. Take a nap.

Green Goddess Avocado Dip with Crudités

3 tablespoons fresh lemon juice
2 tsp anchovy paste
1 medium shallot, coarsely chopped
1 tablespoon Champagne vinegar
1 garlic clove, peeled
1 large ripe avocado, peeled, pitted, quartered
1/2 cup sour cream (or plain Greek yogurt)
1/4 cup chopped fresh Italian parsley
1/4 cup fresh cilantro
3 tablespoons chopped fresh tarragon
3 tablespoon chopped fresh basil
1/2 cup olive oil
    Combine first five ingredients in a food processor and blend until shallot and garlic clove are finely chopped. Add all remaining ingredients except oil, and blend until smooth. With the machine running, slowly add olive oil through the feed tube in a steady stream. Season with salt and pepper to taste. Scrape your green goodness into a serving bowl and serve with your favorite raw vegetables or shrimp. We had Easter egg radishes, sweet baby peppers, carrot and celery sticks, raw shrimp (peeled, deveined, with tails on), cucumber spears, and sugar snap peas.


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