Baby Carrots with Green Goddess Dip

SERVES 4

• ¼ cup organic unfiltered apple cider vinegar with the mother
• ¼ cup olive oil
• 2 large ripe Hass avocados, halved, pitted, and peeled
• ⅓ cup packed fresh basil leaves
• ⅓ cup packed fresh parsley leaves
• 1 medium garlic clove
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 pound baby carrots

• 1. Put the vinegar, oil, avocado halves, basil, parsley, garlic, lemon juice, salt, and pepper in a food processor. Cover and process until smooth, stopping the machine once to scrape down the inside of the canister.
• 2. Pour and scrape every drop of this dip into a medium bowl. Serve with the carrots. To store the dip, set a piece of plastic wrap directly against its surface in the bowl and refrigerate for up to 2 days. The wrap will stop the fresh herbs from turning brown.