I entertain a lot and am always looking for an easy crowd pleaser. If it's a dish in which I can use fresh ingredients from my herb and vegetable garden, it's even better! I serve this dip in individual servings for large parties so each person has their own cup. —Isabel Minunni, Poughkeepsie, New York
Ingredients
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1-1/2 cups sour cream
- 2 medium ripe avocados, peeled and cubed
- 2 tablespoons chopped chives
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh thyme
- 1 garlic clove, halved
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Assorted fresh vegetables
Directions
- Place the first 12 ingredients in a food processor; process until smooth. Refrigerate until serving. Serve with vegetables of your choice.
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