Crudite Platter With Green Goddess Dip

Fresh and easy to prepare!
Serves
6

Ingredients

For the dip

  • 2 cups packed fresh spinach
  • 1/2 cup fresh basil
  • 3 tbsp chopped fresh chives
  • 1 tbsp chopped fresh tarragon
  • ½ tsp finely grated lemon zest
  • ½ cup best quality mayonnaise
  • ¼ cup plain yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 medium garlic clove, minced
  • Large pinch fine sea salt and freshly ground black pepper

For the vegetables

  • 6 cups assorted fresh vegetables, cut into bite sized pieces or whole if small, for serving

Naan

  • 12 Panaji Naan Minis

Cooking Steps

In the bowl of a food processor or using a hand held blender, combine spinach, basil, chives, tarragon and lemon zest. Blend to mix well and then add the mayonnaise, yogurt, lemon juice, Dijon mustard, minced garlic, salt and pepper. Blend until completely smooth, taste for seasoning and transfer to a serving bowl.

Place the bowl in the centre of a serving platter and arrange the vegetables and Panaji Naan Minis around the dip. Serve immediately.