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Love ranch?? You will flip for this avocado ranch dressing and dip! It has a thick, creamy consistency and irresistible flavor! It’s so good as an avocado ranch dip or salad dressing.
We first fell in love with avocado ranch at Chilis restaurant (my husband worked there for 5 years before we got married) and we both agreed this homemade version is even better!
It has really simple ingredients, isn’t overly salty, and it couldn’t get any easier – toss everything into a blender or food processor and whirl it up for the smoothest and prettiest avocado ranch dressing. Store-bought dressing can’t touch this!! “Da-na-na-na, can’t touch this” (I don’t always quote MC Hammer, but this was highly applicable).
Watch How to Make Avocado Ranch Dressing and Dip:
Serve this avocado ranch dressing over any green salad like this shrimp avocado or this BLT salad, or use it as a dip for crisp vegetables, chicken strips, chicken nuggets, parmesan potato wedges, you name it. It’s just GOOD!
My son absolutely loves this which is a big deal because if he had his way, he would dip everything he ate into ranch or fry sauce. I was so happy he loved it because I know exactly what went into this homemade avocado ranch.
Seriously you guys!! Make this dip today and if you’re serving avocado ranch dip at a party, definitely double the recipe because it disappears fast!
⬇️ Printer Friendly Avocado Ranch Dressing and Dip:
Avocado Ranch Dressing and Dip
Ingredients
- 1/2 cup low-fat buttermilk
- 4 Tbsp sour cream
- 3 Tbsp mayonnaise
- 1/2 large avocado, or 1 smaller avocado
- 1 Tbsp cilantro
- 1/2 tsp dijon mustard, we used Grey Poupon brand
- 1/2 tsp Tabasco sauce
- 1 garlic clove, minced or pressed
- 3/4 tsp salt, or to taste (I used sea salt)
- 1/4 tsp black pepper
Instructions
- Combine all ingredients in a food processor, pulse to combine then blend until smooth, scraping down the bowl if needed.
- Season with more salt and pepper to taste if desired (I didn't think it needed any) and serve as a dip or salad dressing. Refrigerate any unused portion in a small airtight container (the less air inside, the better) up to 3 days.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I think that beautiful green glow is part of what makes this completely irresistible on party platters. It’s one of those recipes you’ll make again and again!
There are several non dairy options available in yogurt, milks, mayo if needing to go that route. It won’t taste like this delicious recipe BUT….. Guaranteed you’ll still love your version.
I would give this 10 if I could! I added 2 cloves of garlic and it is perfect! Thank you again. Natasha!
Hello for the Tabasco sauce all I have on hand is Valentina would that work well for the recipe instead? Or will it change the taste too much??
Hi Kathryn, we used tabasco but you can use that if that’s what you have on hand.
Fabulous dressing that has quickly become the family favourite!😋 If I don’t have buttermilk on hand, milk and lemon juice combined works as a great substitute. Definitely our favoured go to veggie dip!🎉 Thank you Natasha.
Hi Christine! Thanks so much for sharing! I’m glad you loved it!
Every time I see a recipe by you I can’t resist them.
They are always so yum and healthy and irresistible,
Thanks Natasha for keeping my interest up after many many years of being the home cook.
I’m so glad to hear that, Ellie! Thank you for the wonderful feedback. You are very welcome!
Hi. Love your videos. In this recipe is there something other the cilantro? Parsley?
Hi Tonya! Cilantro is what gives it the unique flavor but you can definitely try parsley or another fresh herb of your choice.
Hi Natasha loved this for my family but could you recommend a dairy free substitute for myself! Thanks
Hi Delia, I only usually recommend Plain Greek yogurt as a substitute for sour cream. I can’t think of anything else that is not dairy.
I’m not sure about buttermilk, but there are several very good brands of non-dairy sour “cream.”
Oh my goodness!! You have the best recipes in every way. Love every single one Ive tried. Way to go girl!
Thank you, Kay! So glad you enjoy them.
Question: I am one of the 50% that cilantro tastes like soap. Have you substituted parsley?
Parsley would be a great alternative. 🙂
A ocado Ranch Dredding…love it..but wsnt to use itnas a dip with fresh vegies but is just too runny.. how would you thicken it?
Hi Dawn, this Avocado Dressing should already have a thicker consistency. Did you make any substitutions that caused it to be thin and runny? If you are still looking for it to be thicker, you could try to reduce the amount of buttermilk to see if that would help.
Do you have to use buttermilk I never use it or drink it .I love avocados and this looks so pretty I would also use it on my salads.
Hi Mary! we found it best with buttermilk. If you don’t have it on hand you can make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Hello Im going to make this for Memorial weekend. Can I use full fat buttermilk? I am not a fan of low fat items. Thanks!
Yes, that should be fine.
Thank you for what you do. I love your recipes and your presentation.
You’re welcome! I’m glad you’re enjoying them.
Can I use Franks Hot Sauce or is Tabasco Sauce better in this recipe? Could you tell the difference.
Hi Denise, we used Tabasco but you could sub with Franks Hot Sauce if that is what you have on hand.
Made the Avocado dressing tonight,had a great flavor,but it was really runny. What can I do to make it a little thicker?
Hi Della, we thickened it up with the addition of avocado. Make sure you don’t skip that.
Made this 2 days ago so I let it combine for 24 hours before using, It’s super thick, which is no problem to thin a bit, and has a bit of a kick as a surprise. I might tend to leave out the ‘kick’ next time. But all the salad ingredients I used made for a delicious salad.
Hi Victoria, thank you for sharing your experience making this recipe. I hope you enjoyed it!
Looks great, would love to make but is there any alternative to the soured cream and buttermilk, as I can’t have diary?
Many thanks!
Hi Lynzi, I only usually recommend Plain Greek yogurt as a substitute for sour cream. I can’t think of anything else that is not dairy.
I think nondairy yogurt in the nondairy/vegan section of the grocery store may work!
That might work, Lena. If you give that a try, please share with us how it turns out!
I use coconut-based vegan yogurt. It tastes different from dairy yogurt, but I don’t notice it unless I’ve recently eaten dairy yogurt. It’s less noticeable when mixed with other items as in a recipe such as this. It’s worth trying. There are other plant-based yogurts but I prefer the coconut one I can get at my local store because it has healthier ingredients.
I don’t like buttermilk what else can I use? It sounds delicious and would love to make it but the buttermilk throws me off. Thanks. Betty
Hi Betty, You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use. I haven’t tried any other substitute to advise.
Can something else be substituted for the buttermilk?
You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
I love many of you recipes and will try this next time I make Chicken Taquitos
Sounds good, Paula. I hope you’ll love every recipe that you will try!