Recipe by Emily Kisling
"This recipe goes very well as a vegetable dipping sauce!"
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1 1/2 teaspoons
distilled white vinegar
dried dill weed
Exactly what I was looking for! I was trying to recreate a chop salad I had at a local restaurant and this did the trick! I used it to top chopped romaine, chopped avacdo, chopped tomatoes, crumbled bacon and gorgonzola cheese. Makes a rich and elegant looking salad - would be great for company. Thanks!
I was so excited to try this as I was making southwestern eggrolls and thought this would be perfect to go along with them. There was just something about it that I didn't like. I love avocados, but the taste just seemed to be so overpowering you couldn't taste anything else. There was no ranch taste at all so I ended up mixing in a packet of hidden valley buttermilk ranch and that helped it a lot, but it was just too thick and didn't have the taste I was looking for.
I followed recipe exactly except I used dried buttermilk powder and Miracle Whip instead of mayo. This is a really delicious recipe for vegetable dip. I also added milk to thin it down for salad dressing. Excellent recipe!
Hubs grimaced when I told him the salad dressing had avocado in it. I should have just kept my mouth shut because he would have never known the difference. But even knowing that the terrible avocado was in it, he still admitted he really liked it. And then he remarked (ha!), “I like to try new things.” Of course he liked it, it was delicious! The avocado gives it richness and a beautiful hint of green color, but it does not contribute much flavor. I followed the recipe but used fresh parsley and dill. This is simply a lovely, fresh dressing with a simple elegance.
Good. I used lowfat mayo and light sour cream, plus one fresh garlic clove instead of the powder. Tasty and light. I'll bet the full-fat version is insanely delicious, but it's tasty light too.
This Dressing is wonderful!!! Great for dipping vegetables or on a salad.
Definitely a great recipe! I made this as a spread for a Turkey/Swiss sandwich tray. Got great reviews at a shower. I made it Saturday, and it tasted even better Sunday night. The flavors had more time to meld, I guess. I don't know how long the dip will stay good, but it's definitely something you can make the night before. It was more of a spread/dip consistency, as is. But I'm sure thinning it with buttermilk would make a fantastic dressing. It tasted so fresh, I might keep making this instead of buying bottles! I'm going to try the light version next time.
Delicious! I omitted the dill since I was out but otherwise, made as directed. The flavor was reminiscent of cucumber. Will try adding a garlic clove next time since you can never have too much garlic!
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Ranch Salad Dressing
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 116
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