Ahhh, stretch, I think it is time for a DIP


Now that the warm weather is upon us, the thought of a nice, cool dip always sounds refreshing.  Not a dip in the pool but a healthy and delicious dip for all of those garden fresh vegetables (no, really…a healthy dip).  I twisted Executive Chef Josh Tomson’s arm for this recipe because I just HAD to share!

Chef Josh

Avocado Green Goddess Dip (or Dressing)


1 ripe avocado, peeled

1 cup lowfat buttermilk or Greek yogurt

3 tablespoons white wine vinegar

4 cloves roasted garlic

2 tablespoons fresh tarragon leaves, coarsely chopped

1 tablespoon chopped parsley

1 tablespoon chopped dill

2 cups canola oil

1 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper



Put the first seven ingredients into a blender and blend until smooth. Slowly add oil to emulsify the dip/dressing. Thin the dip/dressing with additional buttermilk if necessary.  Store dressing in an airtight container.


This is best served with cool fresh vegetables, straight from the garden (or farmers market)…and even better when served poolside!



The Lodge at Woodloch Team