Green Goddess Dip

Serve with cut-up vegetables, or with endive lettuce, leaves separated. Also good as a salad dressing; just thin with a little extra buttermilk. Stores in the refrigerator up to 2 days.

• Ready In: 10 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 1  firm avocado, ripe halved pitted and peeled (Haas)
• 1 1⁄2 cups buttermilk
• 1  cup fresh herb, chopped (parsley, basil, chives, tarragon, etc.)
• 2  anchovy fillets
• 1  tablespoon  white wine vinegar plus 1 tsp white wine vinegar
•  salt & freshly ground black pepper

Directions

1. In a food processor, pulse avocado, buttermilk, herbs, anchovy, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth; adjust seasonings.
2. Transfer to a serving dish, cover, refrigerate at least one hour.