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–+ servings
creamy avocado ranch dip

Avocado Ranch Dip

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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 Cutting board
  • 1 Chef's knife
  • 1 medium mixing bowl
  • 1 Small bowl for seasoning mix, optional
  • 1 Fork or potato masher
  • 1 whisk or spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 medium avocados ripe pitted and peeled
  • 1 cup sour cream full-fat
  • 0.5 cup mayonnaise
  • 0.25 cup buttermilk cold
  • 1 tablespoon lemon juice fresh
  • 1 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1 teaspoon dried dill
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.75 teaspoon fine sea salt
  • 0.25 teaspoon black pepper freshly ground

Instructions
 

  • Place the peeled and pitted avocados in the medium mixing bowl.
  • Mash the avocados with a fork or potato masher until mostly smooth with a few small chunks remaining.
  • Add the sour cream, mayonnaise, and buttermilk to the mashed avocado and whisk until well combined and creamy.
  • Stir in the lemon juice, parsley, chives, dried dill, garlic powder, onion powder, salt, and black pepper until evenly distributed.
  • Taste the dip and adjust seasoning with additional salt, pepper, or lemon juice as desired.
  • Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the dip to minimize browning.
  • Refrigerate the dip for at least 30 minutes to chill and allow the flavors to meld.
  • Remove from the refrigerator, stir gently, and serve cold with chips, vegetable sticks, or as a sauce for tacos and sandwiches.

Notes

For best flavor and color, use very ripe but still green avocados and add the lemon juice immediately after mashing to slow browning; if you prefer a thinner, pourable consistency for salad dressing, whisk in extra buttermilk a tablespoon at a time until it reaches your desired texture, and if you like more tang, you can swap some of the sour cream for plain Greek yogurt. Fresh herbs give the dip a brighter taste, but dried herbs work well in a pinch—just reduce the quantity slightly since dried herbs are more concentrated. Store leftovers in an airtight container with plastic wrap pressed directly on the surface in the refrigerator for up to 2 days, and stir before serving as it may thicken slightly when chilled.
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