Packed full of flavor and good fat
1 medium ripe avocado, pitted and peeled
2 scallions (both green and white parts), thinly sliced
1/2 cup buttermilk
1/4 cup fresh flat-leaf parsley
1/4 cup fresh tarragon
2 Tbs. sliced fresh chives
2 Tbs. white wine vinegar
Fine sea salt and freshly ground white pepper
Step 1: Put all of the ingredients in a food processor and process until smooth. Transfer to a bowl, season to taste with salt and pepper, and serve veggies, crackers and bread.
Step 2: The dip can be made up to three days ahead and refrigerated in an airtight container, float some olive oil or buttermilk over the top or press some plastic wrap on top. If you use oil or buttermilk stir before serving.