Avocado Ranch Dip

Avocado Ranch Dip

from Ellen's kitchen, with thanks to marthastewart.com

Ingredients:

• 2 garlic cloves, minced
• salt and pepper,  to taste
• 2 avocados
• 2 tbs white wine vinegar
• 2 cups low-fat buttermilk
• 2 tsp Dijon mustard
• 4 tbs olive oil
• 2 cups mixed fresh herbs (chives, tarragon, basil, cilantro, parsley, oregano, thyme, etc.)
• 1 jalapeno, seeded and pithes

Combine:

• all ingredients in food processor, minus the olive oil.  Puree until smooth.  Add oil in stream while mixing.

Transfer:

• to bowl, cover, and refrigerate at least 30 minutes prior to serving.  Great with crudites, or on anything!

(could easily thin out and use as salad dressing)