July! I can't believe it. The days are shortening. What. It'll be super hot here for another few months, but July 4th is definitely the beginning of the end as it relates to summer, you know? I love changing seasons and fall as much as the next basic white girl, but summer is still probably my favorite season, leftover nostalgia from growing up and being out of school and swim team and all that.
In case you missed it yesterday, here are some of our tried-and-true summer favorites that we eat all the time in our real lives. If you need any ideas for tomorrow, here they are! This dip is on the new-favorites list, and I can honestly say I haven't eaten that much of it because when I've made it other people have consumed it SO quickly that I don't get much, which is a problem for me but not for my pants fitting so pros and cons there. Green Goddess dip is traditionally made with an anchovy base like Caesar Salad, but I skipped that here to make the dip truly vegetarian. There's also Greek yogurt in it for extra tang, and so many fresh herbs to contribute to the gorgeous green color.
I love dips like this that you can make in 30 seconds in the blender. You need Greek yogurt, mayonnaise, dill, parsley, a green onion, garlic, lemon, and an avocado. Simple ingredients, all with tons of flavor.
Blend! Creamy. Taste the dip and add a few pinches of salt to bring out the flavors of everything - I'd say close to a half teaspoon, but that depends on your preference and what kind of salt you use. Add a few pinches, blend again, and taste and adjust until the dip tastes wonderful and is nice and smooth.
I serve this with veggies, crackers, and pita - a great use-up for any languishing boxes of crackers or bread ends that need to go. I think that variety on a serving platter looks fancy, so no one has to know that they're really contributing to the cleaning out of your cabinets.
Have the MOST wonderful 4th of July, and try this dip if you have room for another appetizer at your celebration!
Avocado Green Goddess Dip
- 1 ripe avocado
- ½ lemon juiced
- 1 clove garlic
- ½ cup fresh parsley leaves and stems
- ½ cup fresh dill leaves and stems
- 1 scallion cut into 3 pieces
- ½ cup plain yogurt
- ⅓ cup mayonnaise
- salt to taste
- Place all of the ingredients in a blender or food processor. Blend until very smooth, then taste and add a few pinches of salt. Blend again to combine. Chill for at least 20 minutes before serving.
- Serve with veggies, crackers, or pita. Keeps in the fridge for a day or so, but the color may change slightly because of the avocado.