Ingredients (~3 cups)
- 3 ripe Haas avocados
- 3/4 cup mayo (like Duke’s)
- 1/3 cup distilled white vinegar
- 1/3 cup buttermilk
- 1/3 cup freshly squeezed lime juice
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp ground cumin
- 1 tsp dried dill
- 3/4 tsp sugar (omit for keto)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 Tbsp extra virgin olive oil
- 1-2 Tbsp water (to thin)
Blend the Base Ingredients
Put all the dressing ingredients except the olive oil and water into a food processor and blend until smooth.
The ranch powder will clump at first but keep blending; scrape the sides with a spatula if needed.
Add the Olive Oil While Blending
With the processor running, slowly drizzle the olive oil into the dressing over ~30 seconds.
It should be thick and creamy at this point – almost like a thick aioli consistency.
Adjust Consistency and Taste
Thin the dressing with 1 tablespoon of water at first, then add more as needed until it coats a spoon but still drips off easily.
Taste and adjust seasonings – add more lime juice if you want it brighter, or a pinch more salt if it tastes flat.
If it needs more tang, add a bit more vinegar or buttermilk.
Chill Before Serving
Pour the dressing into a mason jar, seal, and refrigerate for at least 1 hour before using.
The flavors meld together and it thickens up slightly in the fridge. It’ll keep for up to 5 days but is best within 3 days.
Avocado Lime Ranch
Ingredients
Ingredients (~3 cups)
- 3 ripe Haas avocados
- 3/4 cup mayo like Duke’s
- 1/3 cup distilled white vinegar
- 1/3 cup buttermilk
- 1/3 cup freshly squeezed lime juice
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp ground cumin
- 1 tsp dried dill
- 3/4 tsp sugar omit for keto
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 Tbsp extra virgin olive oil
- 1-2 Tbsp water to thin
Instructions
- Add avocados, mayo, vinegar, buttermilk, lime juice, garlic powder, onion powder, cumin, dill, sugar, salt, and pepper to a food processor and blend until smooth, scraping sides as needed.
- With the processor running, slowly drizzle in olive oil over 30 seconds until thick and creamy.
- Add 1 tablespoon water and blend, then add more water as needed until the dressing coats a spoon but still drips off.
- Taste and adjust seasonings with more lime juice for brightness, salt for depth, or vinegar and buttermilk for tang.
- Transfer to a mason jar and refrigerate for at least 1 hour before serving.
