Sunday, February 6, 2011

One Game, Two Dips: Green Goddess Dressing, and Guacamole!

One Game, Two Green Dips: Green Goddess Dressing, and Guacamole!

     It's Super Bowl Sunday! Pretty much the one day of the year I really watch football... I love the Super Bowl not just for the high stakes game play, or the commercials... but for the fun, delicious, game day food! Duh! I'm down for any event that gives me the chance to make yummy snacks for the masses!
     This Super Bowl I decided to go with a crudité platter, with Green Goddess Dressing. Oh my goodness, is this Green Goddess Dressing is amazing...licking your spoon amazing.  In the summer when the heirloom tomatoes are plentiful, we slice them into thick rounds, and drizzle this dressing over them... WOW.
   What is a football game without guacamole? Not a game I want to watch! So I made guacamole my way; with lot's of lime juice, jalapeño, and charred corn! The combination of the creaminess from the avocado, the tart from the lime, the spice from the jalapeño, and the sweet and smoky of the charred corn is to die for. You'll never make another version of guacamole again!

Note: I did not make green dips in support of the Green Bay Packers, it was a coincidence. GO STEELERS!

Green Goddess Dressing

1 cup light mayonnaise
1 cup chopped scallions, white and green parts
1 cup chopped fresh basil leaves
1/3 cup freshly squeezed lemon juice
2 teaspoons chopped garlic
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup light sour cream

Assorted vegetables such as: carrots, tomatoes, lightly steamed asparagus, peppers, broccoli, etc.

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended.

Serve with assorted vegetables, or drizzle over salad!


1/3 cup finely diced red onion
1/3 cup packed fresh cilantro
2 jalapeños seeded, and finely diced
3-4 very ripe avocados, cut in big chunks
Juice of 2 limes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup charred corn (I used defrosted Trader Joe's Frozen Roasted Corn, but you could use fresh corn, charred on the grill, then cut off the cob)

Place all the ingredients except the corn in a big bowl. Using a fork, combine the ingredients, smashing the avocado until it's smooth, but still chunky. Once you reach your desired consistency, add the corn, and mix to combine.

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