Looking for an easy appetizer to celebrate Wicked the Musical? Make my delicious Elphaba Dip!

What is this feeling, so sudden and new?

I can’t take any credit for this fantastic recipe. This is my mama’s incredible green goddess dressing, which I’ve loved since I was a little girl. I served it as dip with a veggie platter at my Wicked Ball.

This recipe couldn’t be easier to make and it stays green for days and it makes quite a large quantity of dressing so get ready to nosh all week long.

For my pink and green Wicked veggie platter, I served Elphaba Dip alongside beet hummus with radishes, cucumbers, cherry tomatoes, celery, sugar snap peas, bell pepper, pita chips, and some edible flowers from my garden.

Elphaba Dip

2 avocados, pitted
8 oz plain yogurt
1/2 cup mayonnaise
1/4 cup chopped onion
2 Tbsp lemon juice
1 Tbsp honey
1 Tbsp Worcestershire sauce
1/2 tsp garlic salt
1/2 tsp salt
Dash Tabasco
For serving: assorted veggies, pita chips, etc

1. Combine ingredients in blender and purée until smooth. Store, covered, in refrigerator until ready to serve.
2. Serve with veggies, pita chips, etc.

Read more about my Wicked Ball here. Watch the episode:

Stay green,

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