Author Notes
I live near San Francisco, the birthplace of green goddess dressing and dip, and yet I'd never had it until I started making it myself. I lightened up the traditional recipe by using Greek yogurt instead of sour cream, and avocado instead of mayonnaise. The avocado makes the dip ultra-thick, ultra-creamy, and bright, bright green. This is delicious on chips or bread or crudites or even just the end of a spoon. —ieatthepeach
Ingredients
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1
ripe avocado, pitted
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1/2 cup
full-fat Greek yogurt
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1/2 cup
chopped fresh parsley
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3 tablespoons
chopped fresh chives
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2 tablespoons
chopped fresh tarragon
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2 tablespoons
white wine vinegar
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Juice of 2 limes
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2
oil-packed anchovy fillets, drained
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1
small garlic clove, chopped
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Salt and freshly ground black pepper to taste
Directions
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Combine all ingredients in a blender and blend until smooth. Transfer to a serving bowl, press a piece of plastic wrap onto the surface of the dip, and refrigerate for up to 4 hours before serving.
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