No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Green Goddess Dip with Endive

This vibrant dip uses creamy avocado and buttermilk to temper the strong flavors of anchovies and fresh herbs.

  • Servings: 8
  • Yield: Makes 2 cups;
Green Goddess Dip with Endive

Source: Martha Stewart Living, June 2010


  • 1 firm, ripe Hass avocado, halved, pitted, and peeled
  • 1 1/2 cups low-fat buttermilk
  • 1 cup chopped fresh herbs (such as parsley, basil, chives, and tarragon)
  • 2 anchovy fillets
  • 1 tablespoon plus 1 teaspoon white-wine vinegar
  • Coarse salt and freshly ground pepper
  • 3 heads Belgian endive (1 pound), leaves separated


  1. Pulse avocado, buttermilk, herbs, anchovies, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a food processor until smooth. Transfer to a serving dish, and refrigerate for at least 1 hour. Serve with endive leaves.

Cook's Note

Storage: Dip can be refrigerated with plastic wrap pressed directly onto surface for up to 2 days.

Reviews (0)

Related Topics