Veggie Dip Cups with Green Goddess Dip
User Reviews
3.5
Veggie Dip Cups with Green Goddess Dip
Description
Veggie Dip Cups with Green Goddess Dip combine a textured mix of fresh parsley, dill, tarragon, and chives finely processed into a smooth green sauce with lemon juice, garlic, mayonnaise, Greek yogurt, sour cream, goat cheese, and anchovy paste. The dip achieves a pale green hue and a balanced blend of creamy, herbal, and tangy flavors. Vegetables including asparagus, green beans, carrots, jicama, bell peppers, cucumbers, green onions, sugar snap peas, and cherry tomatoes are cut into sticks or pieces suitable to fit in small clear plastic cups. Firm vegetables like asparagus and green beans are briefly blanched then shocked in ice water to maintain crispness and color. The assembled cups offer a portion-controlled and visually appealing way to serve fresh vegetables with a flavorful green dip, suitable for gatherings or light snacks.
Ingredients
dip
- 1/3 cup parsley leaves
- 1/3 cup dill fresh fronds
- 1/3 cup tarragon leaves
- 1/3 cup chives
- lemon juice of half
- 1 clove garlic smashed
- 2 Tbsp mayonnaise
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 1/3 cup soft goat cheese
- 1-2 tsp anchovy paste optional but I recommend it
- salt fresh cracked
- black pepper fresh cracked
veggie cups
- 8 oz clear plastic party tumblers mine were about 3 1/2 inches high
- assorted colorful veggies:
- asparagus
- green beans
- carrot rainbow variety
- jicama
- bell pepper
- English or Persian cucumber
- green onion skinny
- sugar snap peas
- cherry tomato to put on the end of long toothpicks
Instructions
green goddess dip
- Rinse your herbs well and put them in the bowl of a small food processor. Run the machine until the herbs are finely mined, scraping down the sides as you go to get all the herbs completely processed. This is going to give your dip that lovely pale green color.
- Add the lemon juice, garlic, and mayonnaise and continue processing until everything is blended well and there are no larger pieces of herbs left. You will still have to scrape down the sides.
- Add the yogurt, sour cream, goat cheese and anchovy paste. Process until blended.
- Taste the dip, and add the salt and pepper. Add extra lemon if needed.
assemble the cups
- Peel and slice the veggies into sticks. Cut them to a length where they will just peek out from the tops of your cups when stacked.
- For tough vegetables like the beans and asparagus, plunge them in a pot of boiling salted water for about 30 seconds to a minute after it comes back to a boil. Then put them directly into a bath of ice water to stop the cooking and retain their bright color.
- Layer a little dip on the bottom of each cup. Then arrange an grouping of vegetable sticks on top. Keep cold and covered with a damp paper towel until ready to serve.
User Reviews
Overall Rating
3.5
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