Green Goddess Dip with Endive

This vibrant dip uses creamy avocado and buttermilk to temper the strong flavors of anchovies and fresh herbs.
Martha Stewart Living, June 2010
  • Yield Makes 2 cups;
    Serves 8
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  • 1 firm, ripe Hass avocado, halved, pitted, and peeled
  • 1 1/2 cups low-fat buttermilk
  • 1 cup chopped fresh herbs (such as parsley, basil, chives, and tarragon)
  • 2 anchovy fillets
  • 1 tablespoon plus 1 teaspoon white-wine vinegar
  • Coarse salt and freshly ground pepper
  • 3 heads Belgian endive (1 pound), leaves separated


  1. Pulse avocado, buttermilk, herbs, anchovies, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a food processor until smooth. Transfer to a serving dish, and refrigerate for at least 1 hour. Serve with endive leaves.

Cook's Note

Storage: Dip can be refrigerated with plastic wrap pressed directly onto surface for up to 2 days.

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