Avocado Ranch Dressing

5 from 2 votes

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Thick and creamy with a beautiful pale green color, this avocado ranch dressing turns a salad into an experience (try it as a dip or sandwich spread, too!).

Avocado Ranch Dressing being poured on a bowl of salad.

This super creamy avocado based ranch dressing is excellent on salads of all stripes. But beyond salads, this thick avocado ranch dressing also makes a perfect dip for fresh veggies, like an All-Green Crudités Basket. You should think about using this on a sandwich as a spread — try it on The Ultimate BLT Sandwich, for a fabulous twist on a classic, or a club sandwich. Also try it as a sauce with poached or grilled salmon or chicken.

I came to love ranch dressing once I started making my own, and like most sane humans, I have always loved avocados. So it seemed pretty natural to have the two join in a semi-perfect union, a pale green, extraordinarily creamy dressing that can turn a salad into an experience.

Woman about to pour Avocado Ranch Dressing over a salad.

Avocado Ranch Dressing: Thick and creamy with a beautiful pale green color, this dressing turns a salad into an experience (try it as a dip or sandwich spread, too!)

Ingredients

  • Yogurt – I definitely prefer to use whole plain Greek yogurt in my salad dressings (and in pretty much anything I am making with yogurt — marinades, dips, etc.). You can use 1% or 2% if you prefer, but I am a strong proponent of full-fat dairy in most things, especially if the quantity is small enough.
  • Sour cream – Ditto on the full-fat!
  • Whole milk – I think I’ve made my dairy opinions pretty clear…you could also use buttermilk.
  • Lime juice – For a bit of acidity.
  • Minced garlic – Raw garlic adds a spicy, fresh bite.
  • Fresh parsley – For color and freshness.
  • Fresh dill – It has to be fresh here! For a change of pace, sub in cilantro (this version would be great with fajitas, nachos, or tacos).
  • Ripe avocado – I prefer Hass avocados, which have more flavor and are creamier. Make sure your avoacados are perfectly ripe.
Woman holding two halves of a fresh avocado with seed.

Variations and Substitutions

  • You can substitute more sour cream for the Greek yogurt if you like, or use all Greek yogurt and omit the sour cream. The total amount should be 3/4 cup.
  • Rice vinegar or lemon juice can also be substituted for the lime juice.
  • Add more fresh herbs if you like — the small amount offers a delicate herby flavor, but you might want to go bigger.

How to Make Creamy Avocado Ranch Dressing

  1. Make the dressing base: Place the yogurt, sour cream, milk, lime juice, garlic, parsley, and dill in a food processor or a blender. Season generously with salt and pepper.
Avocado Ranch Dressing ingredients in a blender.
  1. Finish: Add the avocado and puree until smooth.
Adding avocado to blender and pureeing ranch dressing.
  1. Use on a salad (or anything else!): Dollop on a salad and toss to coat the salad lightly but thoroughly.
Pouring avocado ranch dressing over salad and tossing in bowl.

FAQs

What kind of avocados should I use in a dressing?
What salad is best for Avocado Ranch Dressing?

Pro Cooking Tips

  • Thick salad dressings make it easier to overdo it when adding to salads. The best tip is to start with a smaller amount and toss and toss the salad until the dressing evenly coats the lettuce and veggies. Once the dressing is evenly distributed, if it doesn’t seem like enough, add another tablespoon or two of the avocado dressing at a time.
  • If your dressing feels too thick, you can add a bit more olive oil or a tablespoon or two of water until it reaches your desired consistency.

Storage

This dressing will last for up to 3 days in the refrigerator. You may need to scrap off the top with a spoon if it starts to brown, but the rest will be just fine.

What to Serve With Avocado Ranch Dressing and Salad

Salad tossed with avocado ranch dressing on plate with casserole.

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5 from 2 votes

Avocado Ranch Dressing

Thick and creamy with a beautiful pale green color, this avocado ranch dressing turns a salad into an experience (try it as a dip or sandwich spread, too!).
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: People
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Ingredients 

Instructions 

  • Place the yogurt, sour cream, lime juice, garlic, parsley, and dill in a food processor or a blender. Season generously with salt and pepper. Add the avocado.
  • Puree until smooth.

Notes

  • Thick dressings make it easier to overdo it on the dressing. The best tip is to start with a smaller amount and toss and toss the salad until the dressing evenly coats the lettuce and veggies.  Once the dressing is evenly distributed, if it doesn’t seem like enough, add another tablespoon or two of the avocado dressing at a time.  
  • If your dressing feels too thick, you can add a bit more olive oil or a tablespoon or two of water.
  • This dressing will last for up to 3 days in the refrigerator. You may need to scrap off the top with a spoon if it starts to brown, but the rest will be just fine.

Nutrition

Calories: 54kcal, Carbohydrates: 3g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 4mg, Sodium: 12mg, Potassium: 131mg, Fiber: 1g, Sugar: 1g, Vitamin A: 79IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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