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Crudités With Grilled Green Goddess Dip

Crudites with grilled green goddess dip colorful vegetables green dip in a small bowl
Photo by Gentl & Hyers

For an outdoor dinner, most people would expect you to serve grilled vegetables with a straightforward dip, but here I’ve done something slightly more unexpected and paired barely-cooked vegetables with a grilled dip. Some veggies I like to include are jicama, fennel, endive, asparagus, and snap peas, but usually I try to go to the farmers market the same day and just buy whatever’s the freshest and most interesting.

Note:

When you just need a little roasted garlic, individual cloves can be quickly roasted on a plancha or griddle until they are charred and soft. Be sure to keep each clove encased in its outer skin when separating the cloves. To prepare whole heads of roasted garlic on the grill, rub the loose papery coating from however many garlic heads you want to cook, keeping the heads intact. Place over the coolest part of the grill and roast, turning occasionally. When the heads are done, the outside should be well charred and the cloves soft when poked. 

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