Indulge in those greens with this creamy, herb-laced avocado dip. This recipe is dairy-free and vegan (just omit the anchovies).
Avocado Green Goddess Dressing
This is an old-school recipe that's been remade for today, using avocado for creaminess instead of mayonnaise.
I love it as a dip with a pretty crudité platter, but you can also loosen it with a bit more water for a delicious salad dressing.
Don't be scared by the addition of the anchovies––they add a hit of umami flavor, but it doesn't taste fishy at all! You can totally omit if you prefer, though.
In terms of herbs, you can experiment with what you've got in the fridge. I used mint and parsley because I had it on hand, but tarragon and chives are also great. Cilantro would work, too!
I used coconut yogurt in place of buttermilk, which is more traditional. This makes this recipe dairy-free but you could also go with the buttermilk or even whole milk yogurt.
How To Do It
1 avocado, pitted 1/4 cup unsweetened whole or coconut yogurt
Juice of 1/2 lemon 2 teaspoons white wine vinegar 2 anchovies (optional)
1 large clove garlic
2 tablespoons water
1/2 cup soft herbs (such as parsley, tarragon, chives)
1/4 teaspoon kosher salt
Cracked black pepper
Combine all ingredients in a blender or food processor until well-blended. Serve with crudité or your favorite crackers.
Makes about one cup.
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