I found this recipe on the Food Network site and of course I tweaked it a bit. I made it “Genua”. So here is my adapted version of their dip. I made one batch to start to see if we like it. Needless to say it’s just about gone, so yes, we liked it. I had it with veggie sticks but you can use chips if you want. It’s a low-calorie dip so you won’t feel guilty eating a lot of it! I am going to make it again tomorrow but I am going to double it this time! It was that good! The things I tweaked were: I added 2 garlic cloves (can you believe it didn’t have garlic!), I used dried tarragon (but I will use fresh next time) and I used white wine vinegar (instead of plain white vinegar because I didn’t have any!) Be my guest to leave out the garlic and use regular white vinegar or dried tarragon. Have fun with it! It good for you!!

INGREDIENTS:

1 ripe avocado, halved, pitted and peeled

2 scallions, green and white parts, coarsely chopped

¼ cup fresh parsley

¼ cup fresh tarragon

3 tablespoons white wine vinegar

1-2 cloves garlic

¾ cup buttermilk

½ teaspoon salt

vegetable sticks for dipping

DIRECTIONS:

Place avocado, scallions, tarragon, parsley, vinegar, garlic, buttermilk and salt into a blender or food processor. Puree till smooth. Serve with vegetable sticks.

Per Serving: (¼ cup)

Calories: 70

Fat: 5 grams (Sat. 1g, Mono. 3.5g, Poly. 0.5g)

Cholesterol: 0 mg

Sodium: 230 mg.

Carbs: 5 grams

Fiber: 2 grams

Protein: 2 grams

Weight Watchers Points: 1