INGREDIENTS:
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 3 tablespoons chopped flat-leaf parsley
- 4 chives, snipped
- 1 green onion, finely diced
- 1 teaspoon white vinegar
- 1 pinch black pepper
- 2 avocados, diced or pureed (I prefer pureed to make it more like a sauce)
- 1/2 medium sweet, red pepper, diced
DIRECTIONS:
Combine all ingredients in a medium sized bowl and stir to combine evenly. Will keep for 1 week in the refrigerator.
NOTES: Feel free to leave out the parsley, chives, and pepper if you want a smoother texture. If you don’t have buttermilk on hand, add 1/4 teaspoon of white vinegar to 1/4 cup milk and let it sit for 5 minutes.
SOURCE: Bluephies New American Cooking by Bill Horzuesky
