Avocado Green Goddess Dip with Blistered Shishitos
SERVINGS: 4-6 servings
PREP TIME: 15 minutes
TOTAL TIME: 25 minutes
COURSE: Starter
This recipe takes the idea of green goddess dressing and turns it into a luscious dip, crafted with creamy avocados, fluffy mayonnaise, and tangy greek yogurt. Lemon juice and a healthy shower of fresh herbs – parsley and basil – add a balancing bright kick, while anchovy paste comes in with salty, umami-rich depth. It’s a knockout with blistered shishito peppers, which offer delightful smoky flavor with every bite. Make it for game day, or anytime you want a colorful, vibrant snack.
Ingredients
Green Goddess Dip
- 2 avocados, skin and pits removed
- 1 Tbsp. plus 1 tsp. anchovy paste
- ½ cup prepared mayonnaise
- 1/3 cup Greek-style yogurt
- 2 Tbsp. fresh lemon juice
- 1/3 cup Italian parsley
- 1/3 cup basil
- Salt and pepper, to taste
- 1 Tbsp. chopped chives
Blistered Shishitos
- 8 oz. washed and dried shishito peppers, tops removed
- 1 Tbsp. grapeseed oil
- Sea salt, to taste
Instructions
For the dip:
- Place all of the ingredients in the base of a blender except the chopped chives.
- Puree until smooth. Spoon into a small serving bowl and stir in the chives. Serve with shishitos or crudité of vegetables.
For the peppers:
- In a large bowl, toss the peppers with the oil. Heat a large skillet over high.
- Add the peppers in a single layer and cook without touching them, 3-4 minutes. Flip and blister on the other side.
- Season with sea salt and serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
