- 1- 16 ounce container of Yucatan Mild or Organic Guacamole
- 1/2 cup buttermilk
- 2 anchovies, packed in oil, minced and made into paste with side of knife
- herbs, such as mint, cilantro, tarragon, parsley, chopped
- freshly ground black pepper
Combine the Yucatan Guacamole, buttermilk, and anchovies in a blender or food processor. Blend until smooth, season with pepper. Place mixture in a serving bowl, top with chopped herbs of choice and surround with endive leaves. You can also serve with other assorted vegetables or tortilla chips.
Makes 2 1/2 cups.