I made this very versatile dip earlier tonight to serve with
crudités . It's SO quick and easy to make! This recipe is great for when you need to whip up some last minute snacks for guests or impromptu get-togethers. It's very zesty and flavorful, and would also taste great with baked chips, etc. It'd also make a tasty and out-of-the-ordinary sandwich spread. Or use it to spackle a green-colored wall. Lol. OK, only kidding about that last suggestion; just wanted to see if you were paying attention. :) And just in case you were wondering, no, I've never actually tested out that last idea. :-D
Dill-Avocado Dip with Fresh Tarragon & Chives
Ingredients:
3/4 c. ripe Haas avocado, diced (about 1 medium-sized Haas avocado)
1 c. nonfat plain Greek yoghurt
2 Tbsp. freshly squeezed lemon juice (about 1/2 lemon)
1 Tbsp. garlic, peeled and finely minced (about 2 large cloves)
1/4 c. scallions, white and green parts, sliced crosswise into 1/4"-thick rounds (about 4 large scallions)
1/4 c. fresh chives, chopped and densely packed
1/2 c. fresh dill, roughly chopped and densely packed
2 Tbsp. fresh Italian flat-leaf parsley, chopped and densely packed
1 Tbsp. fresh tarragon, roughly chopped and densely packed
3/8 tsp. kosher salt
1/4 tsp. ground black pepper
Directions: Place 2 Tbsp. of the chives in a small custard dish to reserve for later use (i.e., to be mixed before serving). Set aside. Then place all the rest of the ingredients into a food processor. Process until mixture is smooth and ingredients have been evenly distributed throughout, about 2-3 minutes. Using a spatula, transfer mixture to a container with a tight-fitting, sealable lid, cover, and chill for at least a half hour before serving. Just before serving, remove from refrigerator and mix one more time. Can be made up to a day in advance. Serve & enjoy!
Yield: About 2 c.
Dill-Avocado Dip with Fresh Tarragon & Chives
Ingredients:
3/4 c. ripe Haas avocado, diced (about 1 medium-sized Haas avocado)
1 c. nonfat plain Greek yoghurt
2 Tbsp. freshly squeezed lemon juice (about 1/2 lemon)
1 Tbsp. garlic, peeled and finely minced (about 2 large cloves)
1/4 c. scallions, white and green parts, sliced crosswise into 1/4"-thick rounds (about 4 large scallions)
1/4 c. fresh chives, chopped and densely packed
1/2 c. fresh dill, roughly chopped and densely packed
2 Tbsp. fresh Italian flat-leaf parsley, chopped and densely packed
1 Tbsp. fresh tarragon, roughly chopped and densely packed
3/8 tsp. kosher salt
1/4 tsp. ground black pepper
Directions: Place 2 Tbsp. of the chives in a small custard dish to reserve for later use (i.e., to be mixed before serving). Set aside. Then place all the rest of the ingredients into a food processor. Process until mixture is smooth and ingredients have been evenly distributed throughout, about 2-3 minutes. Using a spatula, transfer mixture to a container with a tight-fitting, sealable lid, cover, and chill for at least a half hour before serving. Just before serving, remove from refrigerator and mix one more time. Can be made up to a day in advance. Serve & enjoy!
Yield: About 2 c.