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Category: Dips-served cold
Prep Time: Cook Time: Total Time:
This vibrant dip uses creamy avocado and buttermilk to temper the strong flavors of anchovies and fresh herbs
1 firm, ripe HAAS avocado, halved, pitted, and peeled
1 1/2 cups low-fat buttermilk
1 cup chopped fresh herbs (such as parsley, basil, chives, and tarragon)
2 anchovy fillets
1 Tbsp plus 1 tsp white-wine vinegar
coarse salt and freshly ground pepper
3 heads Belgian endive (1 pound), leaves
separated
Pulse avocado, buttermilk, herbs, anchovies, vinegar, 1/2 tsp salt, and 1/2 tsp pepper in a food processor until smooth. Transfer to a serving dish, and refrigerate for at least 1 hour. Serve with endive leaves.
Dip can be refrigerated with plastic wrap pressed directly onto surface for up tp 2 days.
makes 2 cups
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Green Goddess Dip with Endive
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Category: Dips-served cold
Prep Time: Cook Time: Total Time:
This vibrant dip uses creamy avocado and buttermilk to temper the strong flavors of anchovies and fresh herbs
1 firm, ripe HAAS avocado, halved, pitted, and peeled
1 1/2 cups low-fat buttermilk
1 cup chopped fresh herbs (such as parsley, basil, chives, and tarragon)
2 anchovy fillets
1 Tbsp plus 1 tsp white-wine vinegar
coarse salt and freshly ground pepper
3 heads Belgian endive (1 pound), leaves
separated
Pulse avocado, buttermilk, herbs, anchovies, vinegar, 1/2 tsp salt, and 1/2 tsp pepper in a food processor until smooth. Transfer to a serving dish, and refrigerate for at least 1 hour. Serve with endive leaves.
Dip can be refrigerated with plastic wrap pressed directly onto surface for up tp 2 days.
makes 2 cups
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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