Recipe courtesy of Ree Drummond

Christmas Crudités

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  • Level: Easy
  • Total: 15 min (plus 2 hr chilling)
  • Active: 15 min
  • Yield: 15 to 20 servings



  1. Make the dip: Combine the parsley, sour cream, chives, tarragon, anchovies, lemon juice, garlic, shallot, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Scrape into a bowl and gently stir in the mayonnaise. Cover and refrigerate at least 2 hours or overnight.
  2. Arrange red and green veggies on a platter. Serve with the dip.