Ingredients
1 small clove garlic, peeled and smashed
Coarse salt and freshly ground pepper
1 avocado (8 ounces), chopped
1 tablespoon white-wine vinegar
1 cup low-fat buttermilk
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 cup mixed fresh herbs (such as chives, tarragon, basil, cilantro, and parsley), plus more for serving
Crudites, for serving
Preparation
Using a flat side of a knife, mash garlic with 1/2 teaspoon salt until a paste forms. Transfer to a food processor with avocado, vinegar, buttermilk, mustard, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; puree until smooth. Add herbs; pulse just to combine.
Transfer to a bowl, cover, and refrigerate at least 30 minutes and up to 4 hours. Sprinkle with more herbs and serve, with crudites.
