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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cloves - garlic, peeled and smashed
  • - Coarse salt and freshly ground pepper
  • 1 - avocado, chopped
  • 1 tablespoons - white-wine vinegar
  • 1 cups - low-fat buttermilk
  • 1 teaspoons - Dijon mustard
  • 2 tablespoons - extra-virgin olive oil
  • 1 cups - mixed fresh herbs (such as chives, tarragon, basil, cilantro, and parsley), plus more for serving
  • - Crudites, for serving
  • Directions:

    Using a flat side of a knife, mash garlic with 1/2 teaspoon salt until a paste forms. Transfer to a food processor with avocado, vinegar, buttermilk, mustard, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; puree until smooth. Add herbs; pulse just to combine.

    Transfer to a bowl, cover, and refrigerate at least 30 minutes and up to 4 hours. Sprinkle with more herbs and serve with crudites.

    Brief Description

    A delicious spin on the traditional ranch dip; also makes a great salad dressing if thinned with a little water.

    Main Ingredient:


    Cuisine:  Mexican

    Prep Time: 45 min



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    Posted On:

    March 6, 2017

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