If you follow me on Instagram, you could probably tell that we’ve had a steady stream of visitors in town. The weather’s been as close to perfect as weather can be, so it’s been sort of a non-stop sunset viewing, beach loitering, fresh seafood eating party (my favorite kind).
Whenever we have people coming to stay at the house, I always try to have some things on hand that make for a quick bite to eat between outings. Things like homemade salsa, tzatziki, good cheeses, crackers, and olives always come in handy. And, versatility is key. Homemade tzatziki is great just with pita or pretzel chips as a snack, but it also makes a delicious sauce for grilled salmon if we pick that up to cook for a fast dinner.
This time, I decided to make an avocado ranch dip so that we had it around to serve with fresh veggies. But, it also doubled as a sauce the night we made crab cakes. Not a traditional remoulade, but it tasted great all the same!
- 1 garlic clove, minced
- 3 scallions, chopped
- ½ cup chopped fresh basil
- Zest 1 lemon
- 1 T. freshly-squeezed lemon juice
- 1 ½ T. Dijon mustard
- 1 T. extra virgin olive oil
- 1 tsp. kosher salt
- ½ tsp. freshly-ground black pepper
- ½ of a ripe avocado
- 1 cup mayonnaise
- ¾ cup Greek yogurt
- ¼ cup buttermilk
- In a food processor, process the garlic, scallions, basil, lemon zest, lemon juice, mustard, olive oil, salt, and pepper until they are pureed.
- Add the avocado, mayonnaise, yogurt, and buttermilk. Puree until smooth.
- Cover and refrigerate at least one hour before serving.
Adapted from Ina Garten.