Let me start by answering the question I know you’re wondering – “Is this dressing good enough that I should actually take the time to make it, instead of buying it at the store?”. Yes, friends, it is. It’s creamy, dreamy, and out of this world, whether you’re on a low carb diet or not, and one of the tastiest ranch dressings I’ve ever tasted. This is a great way to elevate a salad or to use as a dip for an appetizer, wings, or any other dip-needing dinner!
Our favorite way to eat this dip? With these Drool-Worthy Cobb Salad Kabobs!
It’s really easy to make, so you have no excuses! Add all of the ingredients to a bowl (if using an immersion blender) or a small food processor. Make sure you’re using fresh herbs, not dried parsley, chives, and dill. You absolutely need the fresh taste. Otherwise, this dressing will fall flat.
Go ahead and blend it up! Blend all the ingredients until the dip is thick and creamy and the herbs are chopped up into very small pieces. Transfer to a serving bowl or into a sealed mason jar for storage in the fridge. If it doesn’t get eaten up right away, it should last about 5 days. Enjoy!
- 2 avocados
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 2 tablespoon lime juice
- 1 tbsp Dijon mustard
- 2 tsp garlic powder
- 1 1/2 tsp salt
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill
- 1 tbsp fresh chives, finely chopped
- Blender or small food processor
- Mix avocado, mayonnaise, sour cream, vinegar, dijon, garlic powder, parsley, dill, chives, salt and pepper. Blend in a smoothie cup blender or use an immersion blender.
- Transfer to an airtight container or mason jar for storage in the fridge!
Don’t have buttermilk on hand for the dressing? No problem! Make your own by combining just under ½ cup milk with 1 tbsp white vinegar. Let sit together for 3-5 minutes until slightly curdled. Add to the recipe as is!
You can change what type of dip you use to suit your tastes. Try a blue cheese dip or a more traditional oil and red wine vinegar dressing!
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