avocado + yogurt herb dip

This dip is super zesty and flavorful and can have many uses. I made it the other night as an accompaniment to white bean fritters and could definitely see it topping off some crispy crab cakes. My 3 year old friend Violet was using it as a dip for her rice cakes and as a spread on her sandwiches. It’s also a great dip for carrots. The recipe makes about two cups so you can use it in its many forms for a few days. My favorite? I watered it down and used it as a salad dressing. Reminiscent of a Green Goddess dressing (minus the buttermilk and anchovies), it has just the right balance of creaminess and acidity. And of course, I got to use my handy immersion blender.

avocado + yogurt herb dip

(makes about 2 cups)

1-1/2 avocados, halved, pitted, peeled and diced (you’ll find a use for the other half, I promise)

1/4 cup Greek yogurt

1 cup packed herbs, like tarragon, chives and dill

2 tablespoons lemon juice (about 1 lemon)

1 teaspoon Worcestershire sauce

1 teaspoon red wine vinegar

Salt to taste (about 1 teaspoon)

In jar of blender, combine avocado, yogurt, herbs, lemon, Worcestershire and vinegar. Season with salt to taste.


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