This is a vibrant, delicious crowd-pleaser of a dip that is perfect with baby spring radishes, carrots and peppers


1 ripe avocado

¼ cup parsley chopped

½ cup basil leaves chopped

3 tablespoons tarragon leaves chopped

3 tablespoons lemon juice

1 teaspoon Worcester sauce (leave this out if you are vegetarian)

1 tablespoon of white wine vinegar

1 garlic clove crushed

½ cup olive oil

salt and pepper to taste


Add all the ingredients to a food processor and blend until smooth. Leave in the fridge for at least two hours but preferably overnight and serve chilled.

Leave a Reply

Your email address will not be published. Required fields are marked *