This is one of those dips that you get a recipe from the internet, switch one or two things and have a winner tasting dip loved by everyone i serve it to!
Some of my clients and friends had been asking me to post the recipe for it and since i can get a few pictures in my computer at a time until i get a new one, i figure i would do this one! Why not?
I prefer to make this a day ahead and refrigerate, the flavor is much better the next day!
Original recipe from Epicurious.
Printable Recipe - click here
6 tablespoons fresh lemon juice
4 tablespoons anchovy paste
2 tablespoons white wine vinegar
4 garlic cloves, peeled
2 haas avocados, peeled and pitted
1 cup greek yogurt
1/2 cup fresh parsley
1/4 cup fresh tarragon
2 tablespoons fresh chopped basil
1 cup olive oil
1 tablespoon fresh pepper
1 teaspoon salt or more if needed
Combine 5 first ingredients in a food processor, until finely chopped. Add avocado, greek yogurt, and herbs and blend until smooth. Feed olive oil in thin stream thru top of food processor while running. Transfer to a bowl and add salt and pepper. Cover and refrigerate at least 2 hours or overnight for more flavor.
Serve cold with raw vegetables as sweet snap peas, baby carrots, celery, broccoli,... or cooked shrimp.
Makes enough for 10-12 people.