Avocado Dip

Name: Avocado Dip
Yield: About 2 cups
Ingredients: ¼ cup tarragon shallot mustard; 1 cup Homemade Mayonnaise; ½ teaspoon dried tarragon; 6 anchovy fillets; 2 tablespoons chopped fresh Italian (flat-leaf) parsley; 1 tablespoon tarragon vinegar; 1 clove garlic, peeled and chopped; Salt and freshly ground white pepper, to taste; Salt and freshly ground white pepper, to taste; 1 very ripe avocado, peeled, seeded, and roughly mashed; 3 tablespoons half-and-half

Preparation info

About
2
cups

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

1 clove garlic, peeled and chopped
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 <

Fish course
Starter
Gluten-free
Pescatarian

Method

Combine all the ingredients in a food processor and blend, scraping down the sides of the processor bowl with a rubber spatula as necessary. Add salt and pepper, and blend again.
Transfer the dip to a bowl, cover, and refrigerate until needed.