Try this colorful springtime-inspired dip with fresh veggies and crackers.
From the Kitchen of Sarah McCullen | Photographed by Joe Worthem
Green Goddess Dip
½ cup Greek yogurt
1 tablespoon olive oil
1 teaspoon salt
Zest and juice of 1 lemon
½ cup fresh mint
½ cup fresh basil
½ cup fresh dill
½ cup fresh cilantro
½ cup fresh Italian parsley
1 large ripe avocado
2 cloves garlic, or 1 teaspoon granulated garlic
1-2 scallions, both white and green parts
In a food processor, blend all ingredients until smooth. Serve with fresh-cut veggies, crusty bread or crackers.