This is the best dip for crudite. Not even a close second. Forget that french onion or ranch crap in the tub.
What's with the name you ask?
Use whatever herbs you can get your hands on. Definitely use tarragon, as that gives the main herbal note, and you should have some parsley on hand. The chives are a nice touch, as is chervil, but I rarely have those available, so I like to throw in some basil or a ts or so of herbes de provence.
It's a party. Your veggie try is going to sit out for a few hours. To keep the raw goods at their freshest, soak in ice water for 20-40 minutes to bring out the absolute crispness in the vegetables. Who wants a limp carrot?
The Best Crudite Dip- Green Goddess
1 C mayo
1 TB white wine vinegar
4 anchovy fillets, finely chopped
1 small shallot, minced
1 medium clove garlic, minced
3 green onions, finely chopped
3 TB fresh parsley, chopped
1 TB fresh tarragon, chopped
1 TB fresh basil, chopped
2 TB fresh chives, chopped
1 TB fresh lemon juice
1 C sour cream
To your food processor, add 1/2 C mayo, vinegar, anchovies, garlic, scallion, shallot, and herbs. Pulse 8-10 times, then scrape down bowl and pulse another couple a times until well blended. Stir in the remaining 1/2 C mayo and sour cream, add about 3/4 a ts of kosher and some freshly cracked black pepper to taste, mix thoroughly. Chill for at least one hour prior to serving, will keep for 3-4 days as well, longest in a small container with limited head space.
Crudite- is whatever raw veggies you like. can also blanch and shock some stuff like florets, sugar snap peas (boil for 1 minute then ice bath)
red, green, orange, and/or yellow bell peppers, thinly sliced
small grape tomatoes, whole
celery, cut into 2-3" pieces
baby carrots, whole
zucchini, thinly sliced
seedless cucumber, thinly sliced