2 c chopped avocado (about 2)
1 c plain yogurt (I used goat milk yogurt which is lactose free!)
1/4 c fresh lemon juice
1/4 c white wine vinegar
2/3 c chopped fresh chives
1/2 c chopped fresh parsley
1. Put avocado, yogurt, lemon juice, vinegar, 1/3 c chives, parsley, and salt to taste in a food processor and puree until creamy. Stir in most of remaining chives, reserving some to garnish dip.
2. Serve with fresh vegetables, lightly steamed vegetables, and/or chips.