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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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.
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