• Liz Talley - Urban Graze

Fennel Avocado Dip

1 avocado, quartered

1/4 c sour cream or drained plain yogurt

1 Tbsp. apple cider vinegar

1 Tbsp. olive oil

2 Tbsp. snipped fennel fronds (more if you wish)

1 Tbsp. snipped cilantro, parsley, or carrot tops, optional

Salt to taste

Combine all in a food processor (mini works well for this) or blender.

Serve with raw veggies, or pita/tortilla chips.

Recipe created or adapted by Liz Talley, Urban Graze

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