Green Goddess for Crudités Recipe

Name: Green Goddess for Crudités Recipe
Cuisine: American
Ingredients: 1 clove garlic (very finely minced and smashed with ¼ teaspoon salt); 2 anchovies (smashed into a paste); 1 tablespoon fresh lemon juice; ¾ teaspoon kosher salt (plus more to taste); ¼ cup mild olive oil; ¼ cup Greek yogurt ((or sour cream)); ¼ cup chopped parsley; 2 tablespoons chopped basil; 2 tablespoons chopped chives (or green onions); 2 heavy Little Gem lettuce heads cut lengthwise into sixths (or about a dozen romaine heart leaves); 2 endive heads (leaves separated); 2 Persian cucumbers (cut into 3-inch long spears); 4 green honeydew radish (cut lengthwise into quarters); 4 small avocados cut length-wise into eighths; 1 cup sugar snap peas; 1 fennel bulb (sliced into ¼-inch wide sticks, or celery); 8-10 asparagus spears (flash-blanched, cooled, and cut into 3-inch length); 1 bunch baby broccoli (flash blanched and trimmed of tough ends); 1 dozen green beans (flash blanched); small head Romanesco or green cauliflower (broken into florets); ½ cup Castelveltrano olives; ½ cup cornichons; handful of green tortilla chips; 1 Yogurt Ranch; 1 Avocado Hummus; 1 White Bean Rosemary Dip