Grown-ups and kids alike will love this spin on the traditional ranch dip. Thin it with a little water and it also dresses a salad.
Using a flat side of a knife, mash garlic with 1/2 teaspoon salt until a paste forms. Transfer to a food processor with avocado, vinegar, buttermilk, mustard, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; puree until smooth. Add herbs; pulse just to combine.
Transfer to a bowl, cover, and refrigerate at least 30 minutes and up to 4 hours. Sprinkle with more herbs and serve, with crudites.