Nutrition per serving may change if servings are adjusted.
½ avocado, seeded and peeled
¼ cup packed fresh Italian (flat-leaf) parsley leaves
¼ cup lightly packed fresh tarragon leaves
¼ cup snipped fresh chives
¼ cup reduced-fat mayonnaise
¼ cup light sour cream
3 anchovy fillets, blotted dry with paper towel
1½ tablespoons tarragon vinegar or white-wine vinegar
1 tablespoon fat-free milk
1 teaspoon finely shredded lemon peel
½ teaspoon black pepper
6 cups assorted vegetable pieces for dipping (such as cucumber, celery, carrots, radishes, sugar snap peas, mini sweet peppers, fennel, endive, blanched green beans, and/or broccoli)
In a food processor combine avocado, parsley, tarragon, chives, mayonnaise, sour cream, anchovies, vinegar, milk. lemon peel, and black pepper. Cover and process until smooth, scraping down sides of the bowl, if needed. Transfer to a serving bowl; cover and chill at least 30 minutes or up to 2 days. Serve with assorted vegetable pieces for dipping.