AVOCADO RANCH DRESSING takes a favorite classic dressing and puts a Mexican twist on it! There is so much flavor your friends will beg you to make it over and over!
I love avocados! Seriously, I could eat them everyday and never get bored. Growing up I hadn’t fallen yet but as soon as we moved to California they were everywhere and HUGE!!! I mean just giants! I think California keeps all the big ones and ships the other small guys to the other states because when we lived in Arizona we could get any big guys. They were always so small! Anyway….. At one point my brother was dating a girl that lived on an avocado farm and I remember she brought us a bag of them and it was amazing. Now when I say a bag I don’t mean a little bag. I mean a big paper grocery bag filled to the top with avocados! Like a gajillion dollars worth of avocados if you were to buy them at the store. Just think of all the amazing eating you could do with a bag of avocados that big. Now, I was 19 and didn’t really cook too much then so I didn’t do much but make really good guacamole but still we were eating good! Now if that dropped into my lap there is so much to do like, Avocado Fries, and Feta Dip and a million other things, including Avocado Ranch Dressing!
The other day I decided it was time I made an avocado dressing. I made a BLT salad to take to a friends BBQ and thought that Avocado Ranch Dressing would be amazing on it and I was right! I’ll share that salad recipe with you all soon but this dressing is so good it needs it’s own post! You can put it on a salad or you could even serve it with a veggie tray for a super amazing appetizer! It really is so simple to make your own dressing that I’m really trying to do it more often now. I make a really yummy Super Easy Italian Dressing and a Poppy Seed Dressing a lot during the summer and now this Avocado Ranch Dressing is going to be made all summer long!
- 2 avocados
- 1 cup buttermilk
- 1/4 cup mayo
- 3 tbsp sour cream
- 1/4 cup white wine vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 1 garlic clove
- juice of 1/2 a lime
- 1/4 cup Italian parsley, chopped
- 2 tbsp chives, chopped
- add avacodo, buttermilk, mayo, sour cream, white wine vinegar, salt, pepper,garlic and lime juice into a blender or food processor and puree
- pour into a mason jar
- add remaining ingredients, replace the lid and shake to combine
- taste and add more salt and pepper if needed.
- refrigerate until ready to serve