Green Goddess Dip with Endive


  • 2 anchovy fillets
  • Coarse salt and freshly ground pepper
  • 1 firm, ripe Hass avocado, halved, pitted, and peeled
  • 1 ½ cups low-fat buttermilk
  • 1 cup chopped fresh herbs (such as parsley, basil, chives, and tarragon)
  • 1 tablespoon plus 1 teaspoon white-wine vinegar
  • 3 heads Belgian endive (1 pound), leaves separated

1. Pulse avocado, buttermilk, herbs, anchovies, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a food processor until smooth. Transfer to a serving dish, and refrigerate for at least 1 hour. Serve with endive leaves.

View full recipe at SpringPad


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