Yield: 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.
Make Ahead Tips
The dip can be made up to three days ahead and refrigerated in an airtight container.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.