Green goddess dip
This modern spin on Green Goddess dip gets its creaminess in part from ripe avocado. A fresh, garlicky dip that's great with a vegetable platter.
- In food processor pulse together the basil, tarragon, parsley, garlic, anchovies, lemon, and salt until well chopped.
- Add the avocado and cream, and blend until the dip comes together. If you'd like a thinner dip, add more cream as desired.
- Taste, and add more lemon juice or salt as needed.
- Transfer to a serving dish, drizzle with olive oil, and garnish with a basil or parsley sprig. Serve at room temperature.