The hardest part about making dips that are both flavorful and delicious is that they’re usually packed with mayonnaise and sour cream which are heavenly, but not very healthy — certainly not anywhere as nutritious as a rich avocado, which is a great substitute.
Avocados have the creamiest consistency for making a dip. They’re packed with the antioxidants beta-carotene and vitamins C and E. Even better is that you can add to this recipe virtually any fresh herb you can find. I have cilantro, dill and garlic chives growing like weeds in my garden, so that’s the combination that I used, but now that Kenya seems to want to eat this dip at every meal, next week it could be basil, parsley and tarragon.
No matter what vegetable you are serving, it will be a perfect match with this dip.

Avocado Herb Dip (Makes 1/2 Cup)

1 Avocado, peeled and pitted
2 Tbsp Mayonnaise or Vegannaise
2 Tbsp Plain Yogurt
2 Tbsp Herbs (I used cilantro, dill and garlic chives and a pinch of marjoram, but you could use tarragon, basil, parsley, or anything you enjoy)
1 1/2 Tsp Lemon Juice

1. Place all the ingredients in a food processor or blender and puree until smooth.
2. Serve.