Yogurt-Miso Green Goddess Dip with Crudités

A preview recipe from my new Snacking Dinners cookbook!

The Snacking Dinners cookbook comes out in 22 days! I’m so excited. This week I got my box of advance copies in the mail, and somehow having a whole lot of them all at once, instead of one lone copy, makes the whole thing feel so much more real.

In honor of that fun milestone, today’s recipe is a sneak peek from the book: my recipe for Crudités with Yogurt-Miso Green Goddess Dip. This dip has been a hit with my friends and family ever since I first developed it, and I’m thrilled to share it.

---

Here’s the book in question: Snacking Dinners—50+ Recipes for Low-Lift, High-Reward Dinners That Delight. I’d be super grateful if you’d pre-order a copy! (Pre-orders are a huge boost for sales rankings and encourage indie bookstores to stock the book.) And if you do, please sign up for the pre-order bonuses!

---

I really love a good dip, but this one has easily become my favorite. There are a million variations of green goddess dressing out there, but the ones I like the most have the classic flavor that comes from adding tarragon—even though it wasn’t part of the original recipe developed by the Palace Hotel in 1923. My version uses a yogurt base and has a nice round flavor from the addition of miso, an ingredient I add to pretty much any dish that will benefit from a hit of sweetness and umami. I hope you love it as much as my family and I do!

Crudités with Yogurt-Miso Green Goddess Dip

Vibrant, zesty green goddess dressing is a California classic, invented at the Palace Hotel in San Francisco in 1923. My version turns the dressing into a dip by swapping out the usual mayonnaise and sour cream for thick Greek yogurt so that you can scoop up all the flavor with sliced vegetables. I also add a big spoonful of white miso paste, which adds a wonderful hit of sweet umami (and some healthy probiotic bacteria). The result is a bright, vibrant treat that also happens to be really healthy. (Note: This recipe makes enough dip for two solo meals or one big party; if you’re making it just for yourself and you have a mini food processor that will pulverize a smaller volume of ingredients, feel free to cut the amounts in half to make a single serving.)

1 small garlic clove
1 anchovy packed in olive oil (optional)
½ cup (15 g) flat-leaf parsley, leaves and thin stems only
¼ cup (10 g) roughly chopped chives
2 tablespoons tarragon leaves
1 cup (240 g) whole-fat Greek yogurt
1 tablespoon white miso, plus more to taste
2 teaspoons freshly squeezed lemon juice, plus more to taste
Kosher salt
Freshly ground black pepper
Assorted vegetables such as tender celery stalks, carrot sticks, French breakfast radishes, snap peas, endive leaves, radicchio leaves

Put the garlic, anchovy (if using), parsley, chives, and tarragon into a food processor and pulse until everything is finely chopped. Add the yogurt, miso, and lemon juice and process, scraping the sides as necessary, until the mixture becomes a smooth sauce. Season with a pinch of salt and a couple grinds of pepper; taste, and add a bit more miso or lemon juice if needed. Enjoy as a dip for the vegetables.

Bulk Up the Plate: Pair this with a jammy egg, or spread some of the dip on a piece of baguette. Mild black olives—the kind you might have put on your fingers as a kid—also go well here.

Photos: Leela Cyd (photos and spread courtesy of Hardie Grant)