After our epic July 4th in Rhode Island, in addition to a rosacea flair up on my forehead from too much rosé, I came home with lots of leftovers. There was the readily edible sort like Charlie’s pull and eat shrimp and my flank steak. But then there was the annoying sort, like random half bunches of herbs, a quarter head of cabbage, and enough limes for 500 coronas.
A side effect of a full weekend of host duty and the subsequent following week of full body exhaustion is that the last thing you want to do is cook. But by Wednesday, as the contents of my crisper drawer began shrinking, despite my not having removed anything from there since I got back, my hate of wastefulness trumped my love of sometimes being lazy.
So I put on my creative cook’s thinking cap (which in my imagination looks more like the Hogwarts sorting hat than an actual chef’s toque), and began coming up with ways I could salvage some of the ingredients without actually putting in much effort. One of concoctions that resulted was this easy avocado dip recipe.
My favorite salad dressing in my cookbook was a green goddess vinaigrette made with half an avocado. Since I had a few of those lying around too and they were a little too browned and bruised from the car ride to be an optimal toast topping, I decided to turn my favorite dressing into a dip and load it up with even more avocado than usual and all those random bunches of herbs that were lying around.
The result was so good, I ended up taking it with me to my friend Sarah’s house for dinner and serving it alongside farm fresh crudités. She had already picked up a few dips from Taim and everyone in attendance assumed mine was from there as well, which, as those of you who have tasted their hummus know, is one of the highest compliments I could ever receive.
Hopefully by this point in the summer your herb gardens are in full bloom and you won’t have to rely on the dregs of your next weekend away with friends in order to make this green goddess avocado dip. Serve it alongside quesadillas, grilled meat, chips, or anything else you can get your hands on.
Green Goddess Avocado Dip
- 2 small ripe avocados
- 2 scallions
- 1/4 cup tightly packed parsley leaves
- 1/4 cup tightly packed basil leaves
- 3 tablespoons lemon juice
- 2 tablespoons mayonnaise or non-fat Greek yogurt
- 1/2 teaspoon sea salt
- Combine all the ingredients in a food processor and puree until smooth. Transfer to a serving bowl and serve alongside crudites.
If you prefer non-fat Greek yogurt to mayo, it's an easy substitution. I personally react worse to dairy than I do to healthy fats, like canola based mayo.