This dip is akin to an avocado and anchovy-spiked Green Goddess dressing. It also makes a tasty substitute for plain mayonnaise in egg salad. Try it with veggies as well—it’s a killer dip for crudités.
- 1 ripe avocado, peeled and seeded
- 1 cup mayonnaise
- 2 tablespoons fresh tarragon
- ¼ cup parsley
- 6 anchovy fillets, rinsed and patted dry
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon Dijon mustard
Blend all ingredients in food processor until almost smooth, with flecks of herbs. (Add salt, if necessary, though the anchovies usually contribute enough.)
Avocado, anchovies and mayonnaise make for one rich dip. This Chardonnay’s brightness helps cut through these heavy ingredients, while the wine’s medium body, gentle oak and nutty flavors ensure it won’t disappear from the tongue right after sipping. Gentle anise notes in the wine echo and enhance the tarragon in the dip.