Creamy Avocado Dip

 

2 small Hass avocados, peeled, pitted and cut into quarters

1/4 cup plus 2 tablespoons buttermilk

1 tablespoon white wine vinegar

1 tablespoon shallot, minced

2 teaspoons flat leaf parsley, chopped

2 small garlic clove, minced

2 tablespoons vegetable oil

1 teaspoon kosher salt

1/8 teaspoon cracked pepper

Serve with a bag of baby carrots, a sliced cucumber, and sweet potato chips or your favorite combination of veggies

 

In the large bowl of a food processor add in the avocados, the white wine vinegar, buttermilk, shallots, parsley, garlic and oil. Blend the ingredients together on high speed until creamy. Then season the dip to taste with salt and pepper.