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Author Notes: This recipe should really be called the triumph of hope over experience. I have tried to maintain a herb garden on my windowsill throughout the long, Danish winter. I have seen my basil plants shrivel, tarragon fall limp like a Belle Epoque heroine with consumption and lost more parsley than I care to remember. This dip needs lots and lots of fresh herbs. It is vegetarian and a bit lighter than a traditional green goddess dip. —Canalcook
Makes 1 cereal bowl sized amount
- 1 tablespoon fresh basil
- 1 tablespoon fresh tarragon
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 3-4 tablespoons creme fraiche
- 1 tablespoon mayonnaise
- 1 teaspoon sugar
- 1/2 to 1 tablespoons white wine vinegar
- 1 finely chopped shallot
- 1 chopped garlic clove
- Blend all the ingredients in a bowl with a stick blender.
- If you don't have a stick blender, mash the avocado with a pestle and mortar and stir together.
- Season and serve.
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