Avocado Green Goddess Dip
Yields about 1-1/2 cups
This healthy dip uses avocado, rather than sour cream or mayonnaise, as a foundation, with just the right amount of vinegar and buttermilk to balance the fresh herbs. Pair it with pita chips, fresh-baked tortilla chips, or fresh vegetables for dipping.
1 medium ripe avocado, pitted and peeled
2 scallions (both green and white parts), thinly sliced
1/2 cup buttermilk
1/4 cup fresh tarragon
1/4 cup fresh flat-leaf parsley
2 Tbs. sliced fresh chives
2 Tbs. white wine vinegar
Fine sea salt and freshly ground white pepper
Put all of the ingredients in a food processor and process until smooth. Transfer to a bowl, season to taste with salt and pepper, and serve.
Make Ahead Tips
The dip can be made up to three days ahead and refrigerated in an airtight container.
nutrition information (per serving):
Photo: Scott Phillips
Fresh, tasty and great with raw vegetables. We used fresh basil instead of chives. Our guests loved it.
When I first made this dip, I slathered it on a cheese sandwich in place of mayo, and my husband (eating it in a dimly lit room while watching television) thought it was stupendous. The next day, when I served up the rest of the dip with chips, and he could see what he was eating, my husband was expecting to taste guacamole. In that context, the tarragon was an unpleasant surprise, and he didn't like it. I think this dip is heavenly both ways--as a dip and as a sandwich spread. Much depends on expectations.
I made all three of the dips in Ellie's November 2010 article. The most popular by far was the roasted red pepper and feta dip. I would not remake this dip because the flavor of the avocado was way overpowered by the tarragon.