Avocado-Buttermilk Green Goddess Dip with Endive
Our version is new and improved — an update on a classic, if you like. Green goddess is usually a dressing, not a dip, and it generally has mayo. But in this rich, flavorful, and healthy recipe, avocado is central, and mayo is nowhere to be found.
Low-fat buttermilk provides the dairy, anchovies add a certain briny saltiness, and lots of fresh herbs add flavors and are what gives this goddess its green.
Serve it with any crisp and crunchy vegetable — think asparagus or baby carrots, but know that endive allows you to scoop a whole lot more.
1 firm, ripe Hass avocado, halved, pitted, and peeled
1 1/2 cups low-fat buttermilk
1 cup chopped fresh herbs (such as parsley, basil, chives, and tarragon)
2 anchovy fillets
1 tablespoon plus 1 teaspoon white-wine vinegar
Coarse salt and freshly ground pepper
3 heads Belgian endive (1 pound), leaves separated
Storage: Dip can be refrigerated with plastic wrap pressed directly onto surface for up to 2 days.
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.
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