I live near San Francisco, the birthplace of green goddess dressing and dip, and yet I'd never had it until I started making it myself. I lightened up the traditional recipe by using Greek yogurt instead of sour cream, and avocado instead of mayonnaise. The avocado makes the dip ultra-thick, ultra-creamy, and bright, bright green. This is delicious on chips or bread or crudites or even just the end of a spoon.

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