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

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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)

Ingredients

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

 

Directions

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.

AKP TLAW GARDEN DINNER FINAL -25

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

 

ENJOY!

The Lodge at Woodloch Team