When I have friends over for dinner, I very often have a big crudité platter out on the table when everyone arrives. It’s an easy hors d’ouevre that I can throw together quickly, and one that works for almost any crowd, season and occasion. So often crudités are boring and uninspired: round plastic trays, limp celery, gloopy white dip… you get the idea. But by taking a little extra time to make a delicious homemade dip, and choosing fresh and colorful veggies, you can turn something that’s usually underwhelming into an edible work of art.
First, let’s talk about this Greek Avocado & Herb Dip. Made with Greek yogurt, feta, and avocado, it’s thick and creamy but much lighter than sour cream-based dips. And with lots of lemon juice and fresh green herbs, it’s bright and refreshing and perfect for spring. The best part is, it’s really easy to make. All you do is combine the ingredients in a food processor or Vitamix, and blend until everything is smooth and the prettiest shade of green!
The lemon juice in the dip keeps the avocado from turning brown for a surprisingly long time- even 24 hours later, it’s as green and fresh as it was on day one. This recipe makes a big batch, so it’s perfect for a party, but you can easily halve it. Or, you could make the full recipe and repurpose the leftover dip the next day. Thin it with a little extra water and you’ll have a creamy green goddess salad dressing, or spread it on bread with some chicken breast and roasted red peppers for a seriously good sandwich. It’s even great as a condiment and makes a simple piece of grilled chicken or fish much more exciting.
But do give this a try with crudités first. My personal year-round faves are radishes, English cucumbers, and endive leaves, which make the perfect little dipping spoons. As spring vegetables come into season, sugar snap peas or thin stalks of fresh asparagus would be great, too. Use your own favorite vegetables, pick the freshest ones you can find, and don’t be surprised when they disappear in no time!
Greek Avocado & Herb Dip
- 2 small, ripe Hass avocados
- 2 (7-oz.) containers Fage Greek yogurt (I use 0% fat)
- ½ cup freshly squeezed lemon juice
- 4 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 4 tablespoons minced fresh chives, plus extra for serving
- 1 teaspoon kosher salt
- ½ pound feta cheese, diced
- Cut the avocados in half, remove the pits, and scoop the flesh out of their shells. Roughly chop the avocado.
- Combine all ingredients except the feta in the bowl of a food processor (or powerful blender such as Vitamix) and pulse until combined. Add the feta and 2 tablespoons water and process until completely smooth. If the dip seems too thick (this will depend on the size of your avocados) add an additional tablespoon or two of water and pulse again until smooth.
- Serve immediately with crudités or crackers, or refrigerate in a sealed container with a piece of plastic wrap pressed against of the surface of the dip to prevent browning, for up to 24 hours.