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  • CRAIG BRYAN

Healthy Recipe, Avocado Green Goddess Dip (or Dressing)




Every holiday buffet table could use a few healthy choices, and a platter of colorful raw veggies is the easiest way. In this light dip, inspired by one in “Wine Style” by Kate Leahy (Ten Speed, $22), avocado replaces the mayo that gives classic green goddess dressing its creamy richness; a little anchovy and a generous dose of mixed fresh herbs add flavor without extra calories. It’s also great as a salad dressing or a sandwich spread. Make 1 cup. – Susan Puckett


Ingredients

· 2 scallions, white and green parts, chopped

· 2 anchovy fillets or ½ teaspoon anchovy paste

· 1 tablespoon white or red wine vinegar

· 1 medium avocado, pitted and peeled

· ½ cup packed fresh flat-leaf parsley leaves

· ¼ cup packed mixed fresh herb leaves (tarragon, basil, dill, or chervil)

· ¼ teaspoon kosher salt (plus more, to taste)

· 2 tablespoons extra-virgin olive oil

· ½ cup buttermilk

· Pinch of paprika


Instructions

1. In a blender container, combine the scallions, anchovy, vinegar, avocado, parsley, mixed herbs, and ¼ teaspoon of salt. Puree until blended but not completely smooth.

2. With the machine running, drizzle in the oil, then blend in the buttermilk.

3. Transfer to a bowl and taste for seasoning, adding a little more salt if desired. Cover and chill at least an hour before serving.

4. Sprinkle with a little paprika and serve with raw vegetables and/or plain crackers.

5. Leftover dip may be stored in an airtight container in the refrigerator up to a week.


Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.




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