Creamy and bright green, this avocado basil dip is terrific for holiday entertaining, afternoon snacks, or a healthy nibble while watching the big game. Serve with a colorful assortment of raw vegetables. The pomegranate seeds add a pop of color.
Avocado Basil Dip
I’ve made this dip for a few parties recently and it was a big hit, so I decided to post it for you. It’s become my new favorite dip. Avocados and basil? Yes, avocados are good combined with just about anything. But forget about parties, it’s handy to have a batch in the fridge with some raw veggies as an afternoon snack. What a great way to up your vegetable game. Toss a few ingredients into a food processor and puree until smooth. That’s it.
Eat the Rainbow with Raw Vegetables
The fancy name for a raw vegetable platter is crudités. Call it what you want, but don’t wimp out and buy those sad little packages of pre-cut, tired, dried out vegetables at the market. Buy fresh, gorgeous produce and spend a few minutes cutting it up yourself. You will be happy you did and so will your friends.
Stand in the produce department and think COLOR. Choose whatever looks best and fresh – red or yellow bell peppers, orange carrots, green broccoli, and crazy colors of radishes. And baby zucchini are a fun vegetable to add. If you can’t get the baby ones (usually in a bag in the refrigerated produce section) get small regular zucchini and cut them into spears.
Try New Vegetables
Those lavender beauties that look like little fat carrots are called purple ninja radishes, from Babe Farms, a specialty vegetable grower in California. Wild! Look for fun and different options at the market. I’d never seen these before and had to buy them. They have a wonderful flavor. That radish flavor but mild, not hot. They went great with the avocado basil dip.
Pale green endive leaves make great crunchy scoopers and the red version is called Treviso. Have fun and try some new veggies.
Avocado Basil Dip
- 2 large ripe avocados, peeled and seeded
- 1 5 ounce container plain unsweetened Greek yogurt for DF option see note
- 1 cup fresh basil leaves
- 3 garlic cloves
- 1/8 teaspoon sea salt
- 1/16 teaspoon pepper preferably white
- 1/2 a lemon juiced
- 1-2 tablespoons pomegranate seeds optional garnish
- 2-3 carrots
- 2-3 heads endive
- 1 head Treviso or endive
- 2 zucchini or a bag of baby zucchini 12 ounces
- 1 bunch radishes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small head broccoli
- For the dip, place all ingredients in a food processor and puree until smooth, about 1 minute.
For the veggies, cut into bit sized pieces, arrange on a platter to serve
Note - for a dairy-free option, use organic Vegenaise instead of yogurt. Start with a few tablespoons, puree and add more until it's as creamy as you want.