Greenbrier Avocado Basil Dip

• 1 egg yolk
• 3/4 tsp cpaers
• 1 small garlic clove, mashed
• 1/2 tsp Dijon mustard
• 1/2 tsp anchovy paste
• 2 tsp lemon juice
• 1/2 tsp Worcestershire sauce
• 1/2 tsp honey
• 1 Tblsp sour cream
• A few shakes Tabasco sauce
• 2 tsp soy sauce
• 5/8 cup canola oil
• 1/4 cup spinach leaves
• 1/4 cup basil leaves
• 1 ripe avocado

1. In a food processor or blender, puree egg yolk, capers, garlic, mustard, anchovy paste, lemon juice, Worcestershire sauce, honey, sour cream, Tabasco sauce, and soy sauce. With processor/blender running slowly, add canola oil slowly to emulsify mixture to mayonnaise-like texture. (If the emulsion is too thick, add a teaspoon or two of water.)
2. Add spinach, basil and avocado to the mixture and puree for a minute or until mixture is a solid green color. Season with salt and pepper to taste. Place avocado basil dip in serving bowl, cover and refrigerate until needed.

egg yolk, cpaers, garlic, mustard, anchovy, lemon juice, worcestershire sauce, honey, sour cream, tabasco sauce, soy sauce, canola oil, spinach leaves, basil, avocado

Taken from www.epicurious.com/recipes/member/views/greenbrier-avocado-basil-dip-51172001 (may not work)