Veggie Dip Cups with Green Goddess Dip

• Produce

  • 1 Asparagus
  • 1 Bell peppers
  • 1 Cherry tomatoes to put on the end of long toothpicks
  • 1/3 cup Chives
  • 1/3 cup Dill fronds, fresh
  • 1 clove Garlic
  • 1 Green beans
  • 1 Green onions, skinny
  • 1 Jicama
  • 1/2 Lemon, Juice of
  • 1/3 cup Parsley, leaves
  • 1 Rainbow carrots
  • 1 Sugar snap peas
  • 1/3 cup Tarragon, leaves

• Canned Goods

  • 1 tsp Anchovy paste

• Condiments

  • 2 tbsp Mayonnaise

• Baking & Spices

  • 1 Salt and fresh cracked black pepper

• Dairy

  • 1/3 cup Goat cheese, soft
  • 1/2 cup Greek yogurt
  • 1/2 cup Sour cream

• Other

  • 8 oz Clear plastic party tumblers (mine were about 3 1/2 inches high
  • English (or Persian cucumber
  • whatever else you like

Found on theviewfromgreatisland.com

Directions

• To make the 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.
• To 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.