READY IN 10 mins

Avocado Ranch Salad Dressing

Read Reviews (57)

"This recipe goes very well as a vegetable dipping sauce!" — Randesgirl

Directions

Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.

Kitchen-Friendly View

PREP 10 mins
READY IN 10 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 01, 2008

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!

—Jennifer E

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Most Helpful Critical Review

Sep 19, 2011

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.

—Laura

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66 Ratings

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Nov 09, 2008

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!

—Curry Grrrl

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Feb 06, 2008

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.

—Ms. Robinson

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Nov 13, 2007

This Dressing is wonderful!!! Great for dipping vegetables or on a salad.

—Randesgirl

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Mar 16, 2009

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.

—Kayla

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Jul 20, 2008

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!

—MSP

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Apr 17, 2008

fast, easy, had most things on hand. I subbed milk (2tbs) for the buttermilk to make it lass think, and added cilantro. will use this again over and over.

—bubblesnak

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Nutrition

Calories
125 kcal
6%

Carbohydrates
2.3 g
< 1%

Cholesterol
9 mg
3%

Fat
12.9 g
20%

Fiber
0.8 g
3%

Protein
0.9 g
2%

Sodium
131 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Avocado Ranch Salad Dressing

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 125
Calories from Fat: 116

% Daily Value *
Total Fat 12.9g 20 %
Saturated Fat 3.1g 15 %
Cholesterol 9mg 3 %
Sodium 131mg 5 %
** Potassium 88mg 2 %
Total Carbohydrates 2.3g < 1 %
Dietary Fiber 0.8g 3 %
Protein 0.9g 2 %
** Sugars 0.4g
Vitamin A 3 %
Vitamin C 2 %
Calcium 3 %
Iron 2 %
** Thiamin 2 %
** Niacin 3 %
** Vitamin B6 7 %
** Magnesium 2 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.