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5 from 1 vote

Avocado Ranch Dressing and Dip

Yield: 1 pint
Prep Time5 mins
Total Time5 mins
Servings: 16
Calories: 59kcal

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

  • 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.
  • 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.

Notes

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

Nutrition

Calories: 59kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 88mg | Fiber: 1g | Sugar: 1g