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
1 cereal bowl sized amount
1/2 to 1 tablespoons
white wine vinegar
finely chopped shallot
chopped garlic clove
In This Recipe
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.