Green Goddess Dip and DressingFrom San Francisco Entertains by the Junior League of San Francisco
Coverted in excitement
Ingredients 1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets, mashed or 1-1/2 to 2 teaspoons anchovy paste, i left these out
2-3 garlic cloves, minced
2 scallions, chopped
1/4 cup fresh basil, chopped
1 tablespoons chopped fresh parsley
1 tablespoon minced fresh tarragon leaves
1/4 cup Greek yogurt
1/4 cup white wine vinegar
1--1/2 tablespoons lemon juiceExtra-virgin olive oil (for making dressing)
Combine the avocado, anchovies, garlic, scallions, basil, parsley, and tarragon in TM
.Add the Greek yogurt, white wine vinegar, and lemon juice. Process until smooth.
Serve with crudités as a dip or over steamed green vegetables.For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.Makes 1-1/2 cups.