Every holiday buffet table could use a few healthy choices, and a platter of colorful raw veggies is the easiest way. In this light dip, inspired by one in “Wine Style” by Kate Leahy (Ten Speed, $22), avocado replaces the mayo that gives classic green goddess dressing its creamy richness; a little anchovy and a generous dose of mixed fresh herbs add flavor without extra calories. It’s also great as a salad dressing or a sandwich spread. Make 1 cup. – Susan Puckett
- 2 scallions, white and green parts, chopped
- 2 anchovy fillets or ½ teaspoon anchovy paste
- 1 tablespoon white or red wine vinegar
- 1 medium avocado, pitted and peeled
- ½ cup packed fresh flat-leaf parsley leaves
- ¼ cup packed mixed fresh herb leaves (tarragon, basil, dill, or chervil)
- ¼ teaspoon kosher salt (plus more, to taste)
- 2 tablespoons extra-virgin olive oil
- ½ cup buttermilk
- Pinch of paprika
- In a blender container, combine the scallions, anchovy, vinegar, avocado, parsley, mixed herbs, and ¼ teaspoon of salt. Puree until blended but not completely smooth.
- With the machine running, drizzle in the oil, then blend in the buttermilk.
- Transfer to a bowl and taste for seasoning, adding a little more salt if desired. Cover and chill at least an hour before serving.
- Sprinkle with a little paprika and serve with raw vegetables and/or plain crackers.
- Leftover dip may be stored in an airtight container in the refrigerator up to a week.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.