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

Martha Stewart Living, June 2010

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Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
1 hr 10 mins
Servings:
8
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

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

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