Guacamole Dressing

This is a great dressing to serve over a mixed green salad- perfect with Mexican food or BBQ! Originally from a September 1983 issue of Bon Apetit magazine in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Warehouse restaurant in Marina del Rey, California.Sometimes I will add some chopped cilantro and finely diced jalapeno pepper to the dressing, especially if I'm serving this with Mexican food such as enchiladas.

• Ready In: 25 mins
• Yields: 3 cups

Ingredients

• 1 1⁄3 cups sour cream
• 1  cup mayonnaise
• 1  green onion, thinly sliced
• 1  tablespoon fresh parsley, finely minced
• 1  garlic clove, finely minced
• 2  teaspoons white wine vinegar
• 2  teaspoons Worcestershire sauce
• 1  teaspoon anchovy paste
• 1  teaspoon fresh lemon juice (to taste)
• 1⁄2 teaspoon honey
• 1⁄4 teaspoon prepared yellow mustard
• 1⁄4 teaspoon  celery salt
• 1⁄4 teaspoon white pepper
• 1  dash  hot pepper sauce
• 1 -2  drop  green food coloring (optional)
• 1  large avocado, peeled, pitted and finely chopped (or 2 medium avocados)

Directions

1. Combine all ingredients except avocado in medium bowl and blend well.
2. Gently stir in avocado.
3. Cover and chill well before serving.