Avocado Ranch Dressing
on Mar 29, 2024
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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!).
Beyond salads, this thick avocado ranch dressing also makes a perfect dip for veggies, like an All-Green Crudités Basket. Also, think about using this on a sandwich as a spread — try it on The Ultimate BLT Sandwich for a fabulous twist on a classic.
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.
Table of Contents
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!)
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Ingredients
- Yogurt – I definitely prefer to use whole plain Greek yogurt in my 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…
- 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!
- Avocado – I prefer Hass avocados, which have more flavor and are creamier.
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.
- 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 Avocado Ranch Dressing
- 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.
- Add the avocado.
- Puree until smooth.
- Use on a salad (or anything else!): Dollop on a salad and toss to coat the salad lightly but thoroughly.
FAQs
The two most commonly available avocado types that we see in American supermarkets are Hass avocados and Florida avocados. Hass avocados have pebbly skin and are usually more flavorful and creamier than their Florida cousins. The Florida avocados can be a bit watery, so I like the Hass better in general. Use whatever you have, but know the dressing will end up a bit thinner if you use Florida avocados.
You can use avocado ranch dressing on all kinds of salads, from green salads to pasta salads. I used it on a salad of romaine, endive, and red onions. A simple salad that would showcase this dressing nicely would be arugula, roughly chopped baby kale, scallions, and halved cherry or grape tomatoes. But that’s just a start — pull together your favorite greens and veggies and dollop on the dressing.
Pro Cooking Tips
- 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.
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
More Salad Recipes
- Frisee, Radicchio, and Escarole Salad with Citrus Dressing
- Kale Crunch Salad
- Autumn Salad with Cranberries and Goat Cheese
- Roasted Chickpea, Apple and Feta Salad
- Fully Loaded Spinach Salad with Bacon and Blue Cheese
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Avocado Ranch Dressing
Equipment
Ingredients
- ½ cup whole Greek yogurt
- ¼ cup sour cream
- ¼ cup whole milk
- 1 tablespoon lime juice
- 1 teaspoon finely minced garlic
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh dill
- Kosher salt and freshly ground pepper (to taste)
- 1 avocado (peeled and cut or scooped into chunks)
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 and 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.
