Green Goddess dip is perfect for raw veggies like cukes, celery, carrots, radishes, and more, and this dip is packed with fresh herbs like tarragon and parsley.
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.
2 vegetable, 1 fat