2 avocados- 1 cup buttermilk
- 1/4 cup mayo
- 3 tablespoons sour cream
- 1/4 cup white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 garlic clove
- Juice of 1/2 lime
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
Place avocado, buttermilk, mayo, sour cream, vinegar, salt, pepper, garlic and lime juice in a food processor and puree until smooth. Pour into a lidded glass jar and add parsley, chives and pit from avocado (the pit helps reduce browning/oxidation). Secure lid and shake until herbs are evenly combined. Refrigerate at least 2 hours before serving with salad, veggies or as a dip. Makes 8-10 servings.
