Avocado Ranch Dressing and Dip
Prep Time
5 mins
Total Time
5 mins
 

Yield: 1 pint

Servings: 16
Calories: 59 kcal
Ingredients
  • 1 cup reduced fat buttermilk 1.5%, divided
  • 1/4 cup mayonnaise
  • 1 large avocado pitted and peeled
  • 2 tablespoons roughly chopped Italian flat leaf parsley or 2 teaspoons dried parsley
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1 tablespoon chopped fresh chives or 1 teaspoon dried chives
  • 1 teaspoon minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 lime juiced
  • 1/2 teaspoon salt plus additional to taste
  • freshly ground black pepper to taste
Instructions
  1. Add 1/2 cup buttermilk and all remaining ingredients to the bowl of a food processor and pulse until well combined. Add additional buttermilk, as needed, to reach desired consistency. More for dressing, less for dip. Taste and season with additional salt and pepper, if needed.
  2. Transfer to an airtight container with a lid (a mason jar works perfectly) and refrigerate until ready to use. Keeps well, refrigerated, for up to a week.
Recipe Notes

This recipe will result in approximately 1 pint of dressing if the entire 1 cup of buttermilk is used.

Nutrition Facts
Avocado Ranch Dressing and Dip
Amount Per Serving
Calories 59 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 88mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.