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Matt's Green Goddess Dressing

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3/4 cup mayonnaise
3/4 cup crema mexicana
1 tablespoon tarragon vinegar
1 tablespoon lime juice
zest of 1/2 lime
2 green onions, roughly chopped, both green and white part of the onion
1/2 cup chopped cilantro
1 pickled jalapeño pepper, seeded
salt and pepper to taste

Put all the ingredients in blender and puree on high for about 1 minute, pour in bowl and refrigerate for  2 hours or up to 3 days. Best served cold or room temperature.

For the veggies: use whatcha like! I serve raw green beans, little carrots, celery, radishes, endive leaves, cauliflower, cucumbers, asparagus, yellow or red bellpeppers, etc.

 

-Recipe courtesy of Matt Armendariz

 

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