By Chef Judi Gallagher.
Most people prefer not to think of okra outside of a bowl of gumbo. Okra is sticky (some say slimy) with a somewhat bland taste. Well, okra is not just for gumbos anymore. The new trend among foodies involves incorporating dehydrated vegetables such as dried beets and okra. These dried veggies can be used as a garnish with saucy barbecue or stand alone as a crunchy snack.
I first tried dehydrated okra chips at Fresh Market, a national grocery store that specializes in unique and flavorful ingredients. The okra was so unexpectedly tasty, I bought a bag to serve at a patio party. I paired the okra with a lively Green Goddess dip (yes, Green Goddess has made a come back). So, think out of the box with your next crudité. Serve dried okra with a dip. My guests loved this original snack. Yours will too.
Green Goddess Dip
(Adapted from Bon Appétit. Originally created in the 1920s at San Francisco’s famed Palace
Hotel, Green Goddess dressing is perfect for a summer dip with either dehydrated or fresh
3 tablespoons fresh lemon juice
2 anchovy fillets
1 medium shallot, coarsely chopped
1 tablespoon Champagne vinegar or white wine vinegar
2 garlic cloves, peeled
1 large ripe avocado, peeled, pitted and quartered
¾ cup sour cream
¼ cup chopped fresh parsley
3 tablespoons fresh tarragon
1 tablespoon chopped fresh basil
½ cup olive oil
1 tsp. fresh lemon zest
Veggies for dipping
Combine lemon juice, anchovies, shallot, vinegar and garlic into a food processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon and basil. Blend until smooth texture. While processor is running, gently drizzle olive oil through the feed tube.