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“Serve with cut-up vegetables, or with endive lettuce, leaves separated. Also good as a salad dressing; just thin with a little extra buttermilk. Stores in the refrigerator up to 2 days.”
READY IN:
10mins
SERVES:
8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, pulse avocado, buttermilk, herbs, anchovy, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth; adjust seasonings.
  2. Transfer to a serving dish, cover, refrigerate at least one hour.

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