Ingredients:
- 1 large ripe avocado (about 200g flesh)
- 1/2 cup full-fat mayonnaise
- 1/4 cup sour cream OR Greek yoghurt
- 1/4 cup buttermilk (plus more for thinning)
- 1 tbsp fresh lemon or lime juice
- 1 medium garlic clove, peeled
- 1/2 tsp onion powder
- 3/4 tsp fine sea salt (or to taste)
- 1/4 tsp freshly cracked black pepper
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
Instructions:
- Prep the Core Ingredients: Halve the avocado, remove the stone, and scoop the flesh into the blender jug or food processor bowl. Roughly chop the fresh garlic clove. Measure the mayonnaise, sour cream (or yoghurt), and the initial 1/4 cup of buttermilk. Finely chop the fresh herbs (parsley, chives, dill), keeping them separate for now.
- Achieve Maximum Smoothness: Add the avocado flesh, mayonnaise, sour cream, lemon juice, garlic clove, onion powder, salt, and pepper to the blender jug. Blend on medium-high speed until the mixture is completely smooth and homogenous. Stop and scrape down the sides of the jug as needed until the consistency is a vibrant, silky green paste with no lumps.
- Adjust Consistency (Dip vs. Dressing): Add the initial 1/4 cup (60 ml) of buttermilk and pulse briefly. For a Thick Dip: Stop here. For a Pourable Dressing: Add an additional 2–4 tablespoons (30–60 ml) of buttermilk or cold water, blending briefly after each addition, until the mixture easily coats the back of a spoon.
- Incorporate Herbs and Chill: Transfer the avocado mixture to a mixing bowl. Gently fold in the finely chopped fresh parsley, chives, and dill. Do not blend the fresh herbs. Cover the bowl and chill in the refrigerator for a minimum of 30 minutes to allow the flavors to marry.
- Final Taste and Serve: Before serving, stir the dip/dressing well (it will thicken slightly upon chilling). Taste and adjust the seasoning: add more salt, pepper, or a squeeze of lemon juice if needed to brighten the flavor. Serve immediately.