Green Goddess Dip with Endive

By LRay

Martha Stewart Living, March 2015, page 20.

For St. Patrick's Day prepare a striking platter of emerald-hued crudites. Lightly blanched asparagus, cauliflower, and snap peas work well with raw produce such as celery and sliced cucumbers.

Ingredients

• 1 firm, ripe Hass avocado, halved, pitted, and peeled
• 1 1/2 cups low-fat buttermilk
• 1 cup chopped fresh herbs (such as parsley, basil, chives, and tarragon)
• 2 anchovy fillets
• 1 tablespoon plus 1 teaspoon white-wine vinegar
• Coarse salt and freshly ground pepper
• 3 heads Belgian endive (1 pound), leaves separated

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

Pulse avocado, buttermilk, herbs, anchovies, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a food processor until smooth. Transfer to a serving dish, and refrigerate for at least 1 hour. Serve with endive leaves.