Reviewed: May 20, 2012

I'm giving this 4 stars only because I changed the recipe, feeling that it was too heavy on the mayo. I used about half the mayo called for, wine vinegar and minced fresh garlic and onion rather than powdered dry--it goes wonderfully with tuna and hard boiled eggs on a tossed salad-- lettuce, tomatoes, cukes, peppers, red onion, etc. Thanks so much for this recipe--great for catching an avocado on its way out!

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Reviewer:

Bubby's Cooking

Reviewed: May 11, 2012

de-lish! as per other reviews, i served this over a salad of romaine lettuce, cherry tomatoes, avacado slices, bacon crumbles, and gorganzola cheese. for a bit of protein, I also served Spicy Black Bean Cakes and topped them with this dressing. It was awesome!! I can wait to try this dressing on many other things.

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Reviewer:

tpf2005

Cooking Level: Intermediate

Reviewed: Feb. 28, 2012

This is tasty. Used mare avocado and a little more spice

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Reviewer:

Dee

Reviewed: Feb. 7, 2012

We really liked this dressing! I'll definitely be making it again. We were fortunate to have home-grown Reed avocados from our friends' orchard on hand. They are extra buttery-tasting and have a wonderful texture. After blending the ingredients, I did thin it down just a bit for dressing. Thanks for a great recipe!

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Reviewer:

kathleenunsell

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: Murrieta, California, USA

Reviewed: Nov. 27, 2011

This is a great dressing. I had to make a few substitutions, but the core of the recipe lends itself to variation. I didn't have buttermilk so I used a touch of coffee cream. I didn't have dill either, so I used 1.5 tbsp of dill pickle juice. This gave the dill flavour and added the zing the buttermilk would have brought. I also added a couple squeezes of lime juice. I put this on top of a wedge salad, and it was a nice alternative to blue cheese.

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Reviewer:

flunkiejunkie

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Oct. 4, 2011

Very good recipe. I made exactly as specified and everyone loved it. I would recommend this recipe.

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Sierra

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Riverview, Florida, USA

Reviewed: 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.

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Reviewer:

Laura

Cooking Level: Expert

Living In: Spring City, Tennessee, USA

Reviewed: Aug. 28, 2011

This was a very good recipe. Very much like a guacamole on steriods. I used fresh garlic instead of powder and added chives instead of parsley. I think dried parsley has very little flavor, if I had fresh I would've used it.

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Reviewer:

jonlul

Cooking Level: Intermediate

Living In: Portage, Indiana, USA

Reviewed: Jul. 11, 2011

Absolutely delicious! Used as a dip for baby carrots and red bell peppers and it certainly made me want to eat my vegetables. Used half an avocado, and I will double the recipe next time and use a whole one. Thanks!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jul. 11, 2011

This dressing was pretty good as is, but then I added some fresh cilantro and some lime, which put it over the top. Also, I used buttermilk instead of sour cream (just because I had a lot of buttermilk that needed to be used up).

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