This vibrant dip uses creamy avocado and buttermilk to temper the strong flavors of anchovies and fresh herbs.
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.
Storage: Dip can be refrigerated with plastic wrap pressed directly onto surface for up to 2 days.