Avocado Ranch Dip
1 Avocado chopped
1 clove garlic, smashed
1 tbsp white wine vinegar
1 cup low-fat buttermilk (**see trick**)1 tsp Dijon mustard
2 tbsp extra virgin olive oil
1 cup mixed herbs such as tarragon, parsley, chives, basil and cilantro
crudites, for serving
1. Using a flat side of a knife, mash garlic with 1/2 tsp kosher salt until a paste forms. Transfer to a food processor with avocado, vinegar, butter-
milk, mustard, oil, 1/2 tsp salt, and 1/4 tsp pepper. Puree until smooth.
Add Herbs; pulse to combine. Refrigerate for at least 30 minutes.
I used sliced fennel, green bell pepper, grape tomatoes, and watermelon
radishes. You can use any of your favorite veggies!
***trick*** substitute 1 cup of 2% milk mixed with 1 tbsp vinegar to substitute for the buttermilk.
This recipe is from Martha Stewart