1 ripe avocado, peeled, pitted, cut into large pieces
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 scallions, white and light green parts, sliced
1 small clove garlic, roughly chopped
2 tinned anchovy fillets, rinsed, patted dry and chopped, optional
1/2 cup reduced-fat mayonnaise
1/2 cup sour cream
Salt and pepper
Assorted crudités such as carrots, celery, fennel, bell peppers and cherry tomatoes
How to Make It
Combine avocado, lemon juice, parsley, basil, scallions, garlic and anchovies, if desired, in a food processor. Process, stopping and scraping down sides of bowl as needed, until smooth, with some green flecks remaining. Add mayonnaise and sour cream. Pulse to blend. Season with salt and pepper.
Transfer dip to a bowl, cover and chill for at least 2 hours. Taste and season with salt and pepper. Serve with assorted crudités for dipping.