With all the alcohol you will (or will not be drinking, right, DDs and underage folks? No, I’m not your mother!) on St. Patrick’s Day, it’s probably a good idea to incorporate some equally festive food into the celebration and soak up some of the booze.
Having often heard of the classic crudite accompaniment Green Goddess Dip, I decided to figure out what it’s all about. There are a multitude of recipes on the internet, so with a quick Google-action I chose the top few to examine and came up with my own variation. Make this a day or two ahead, so the flavours have time to meld.
Green Goddess Dip
1 avocado, peeled, deseeded, and quartered
3 tbsp lemon juice
2-3 anchovy fillets
2 scallions, chopped in 1” sections
1-2 cloves garlic, peeled and halved (depending on how far ahead you are making the dip – I would recommend one clove if you are making it the day of or the night before, and two if you’re making it farther in advance, as garlic mellows out with time)
3 tbsp chopped fresh tarragon
1/4 cup chopped Italian parsley
1/2 cup sour cream
2 tbsp mayonnaise
3 tbsp fresh chives, minced
Coarse salt and freshly ground pepper
In a food processor, mix avocado and lemon juice. Add in sour cream, mayonnaise, anchovies, scallions, garlic, tarragon, and parsley, and mix again. Stir in chives, and add salt and pepper to taste. Keep, covered, in the refrigerator.
Next up: Guinness Goodies. Stay tuned!