The classic California recipe for Green Goddess dressing turns into a healthy, delicious dip with the help of some avocados! Therefore the name changes to Herbed Avocado Green Goddess Dip recipe.
3/4cup(about 1 ounce) packed fresh Italian parsley leaves and stems
1/2cupsnipped fresh chivesabout 3/4 ounce
1/2cupfresh tarragontender leaves only (about 1/2 ounce)
1mediumfirm ripe avocadohalved lengthwise and pit removed
1/4cupcrème fraîcheor full fat sour cream or full fat Greek yogurt
1mediumgarlic clove
2ouncesfresh goat cheese (aka chevre)(optional)
1tablespoonchampagne vinegaror lemon juice
1teaspoonDijon Mustard
1anchovy fillet(optional)
1/4cupextra-virgin olive oil
kosher salt and Freshly ground black pepper
Instructions
Make The Dip: Place everything except the olive oil in the bowl of a food processor fitted with an "S" blade. With the food processor running, slowly pour in the oil until it's incorporated and the whole mixture is even in texture and color (stop and scrape down the inside of the processor bowl as needed).
Taste And Serve The Dip: Remove the bowl from the food processor, add salt and pepper, and taste on a raw veggie or cracker or whatever else you plan to serve it with, then add more vinegar, salt, or pepper as desired. We like to chill the dip for at least one hour before serving it, but you can also serve it immediately.