- 1 ripe avocado, seeded, peeled, and cut into quarters
- 1/4 Cup plain nonfat Greek yogurt
- Zest of half a lemon
- 2 Tablespoons Juice of half a lemon
- 1 sprig fresh tarragon leaves, about 2 teaspoons
- 1 Teaspoon honey
- 1 Teaspoon Dijon mustard
- 1/4 Teaspoon kosher salt
- Pepper to taste
Place the avocado, yogurt, lemon zest, lemon juice, tarragon, honey, Dijon mustard, salt, and pepper to taste in the bowl of a mini food processor.
Process until smooth, stopping a few times to scrape down the sides of the bowl.
Season with additional salt and pepper to taste.
Serve avocado dipping sauce with fish sticks or fresh vegetables.