Thanksgiving dinner wouldn’t be the food coma it is without turkey, starchy potatoes, rich gravy, buttery stuffing and the like. But why not start off the feast – or at least balance it off a bit – with a crisp, crunch assortment of fall’s veggie offerings, paired with a zippy dip.
This is not so much a recipe (aside from the dip) as a serving idea. Arrange an assortment of fall crudités – cauliflower, baby carrots, broccoli, squash or whatever else you find at the market – on a large platter and serve with your favorite dip – I love the herby kick of green goddess.
This recipe appears in the November/December 2014 issue of Edible Tulsa magazine. Click here to read the entire issue!
- 1/4 cup fresh-squeezed lemon juice
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped anchovy filets (about 4)
- 2 cloves garlic, minced
- 1/4 cup parsley, roughly chopped
- 1/4 cup oregano, roughly chopped
- 1/4 cup mint, roughly chopped
- 1 bunch chives, roughly chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Place all ingredients in the bowl of a food processor. Pulse until the herbs are well chopped, and the mixture is well combined and has turned light green. Refrigerate until ready to use, up to 4 days.