Avocadoranch Recipes

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AVOCADO-RANCH DIP



Avocado-Ranch Dip image

This is great as a chip dip or as an addition to fajitas or tacos. It's "green creamy goodness" according to my husband. I made this for a party last night and the bowl was practically licked clean!

Provided by FUEL1325

Time 3h15m

Yield 20

Number Of Ingredients 11

1 ½ cups sour cream
1 cup mayonnaise
1 medium avocado, cut into chunks
1 medium jalapeno pepper, seeds and ribs removed
1 medium tomatillo, husked and chopped
½ medium onion, cut into chunks
1 bunch fresh cilantro, stems removed
2 cloves garlic
1 (1 ounce) package ranch dressing mix
½ teaspoon salt
1 tablespoon milk, or as needed

Steps:

  • Combine sour cream, mayonnaise, avocado, jalapeno, tomatillo, onion, cilantro, garlic, ranch mix, and salt in a blender or food processor; blend until smooth, gradually adding milk until desired thickness.
  • Refrigerate for at least 3 hours before serving to give time for the flavors to meld

Nutrition Facts : Calories 138.8 calories, Carbohydrate 3.3 g, Cholesterol 11.8 mg, Fat 13.9 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 230.2 mg, Sugar 0.5 g

AVOCADO RANCH DRESSING



Avocado Ranch Dressing image

This recipe has the flavor of traditional ranch dressing but is extra smooth and creamy, thanks to the avocado. Making dressing at home is a great alternative to store-bought because you know exactly what's inside. Dip crunchy veggies into the dressing for an easy afternoon snack.

Provided by Food Network Kitchen

Categories     condiment

Time 45m

Yield 2 cups

Number Of Ingredients 10

One 8-ounce avocado, halved, pitted and peeled
1 1/4 cups low-fat buttermilk
1 teaspoon white wine vinegar
3 scallions, whites and light greens chopped
3 scallions, whites and light greens chopped
1/2 clove garlic, finely chopped
1/4 cup loosely packed chopped fresh chives
1/4 cup loosely packed fresh dill leaves
1/4 cup loosely packed fresh flat-leaf parsley
Fine salt and freshly ground black pepper

Steps:

  • Process the avocado, buttermilk, vinegar, scallions, garlic, chives, dill and parsley in a blender until smooth. Season with 1/2 teaspoon fine salt and a few grinds of pepper. Transfer to a medium bowl, cover with plastic wrap so that it sits directly on the dressing and refrigerate for 30 minutes up to 1 day before using.

AVOCADO RANCH SALAD DRESSING



Avocado Ranch Salad Dressing image

This recipe goes very well as a vegetable dipping sauce!

Provided by Emily Kisling

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 10m

Yield 5

Number Of Ingredients 10

¼ cup ripe avocado
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon buttermilk
1 ½ teaspoons distilled white vinegar
⅛ teaspoon salt
⅛ teaspoon dried parsley
1 pinch dried dill weed
⅛ teaspoon onion powder
1 pinch garlic powder

Steps:

  • 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.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 2.3 g, Cholesterol 9.4 mg, Fat 12.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 131.2 mg, Sugar 0.4 g

AVOCADO-RANCH CHICKEN WRAPS



Avocado-Ranch Chicken Wraps image

My grandchildren love these wraps. My daughter gave me the recipe years ago, and now I make them as an afternoon snack or a light meal. I make the dressing from a simple ranch dressing mix. -Janice Stoltenow, Lebanon, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds boneless skinless chicken breast
1/4 cup lime juice
1/2 teaspoon garlic salt
1/3 cup plus 1/4 cup chopped fresh cilantro
1/2 medium onion, chopped
1-1/2 cups cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
3/4 cup shredded cheddar cheese
1 cup ranch salad dressing
6 flour tortillas (10 inches), warmed

Steps:

  • Preheat oven to 350°. Transfer chicken to an 8-in. square baking dish. Drizzle with lime juice. Sprinkle with garlic salt and 1/3 cup cilantro; top with onion. Bake, covered 25-30 minutes or until a thermometer reads 165°. Cool 10 minutes., Meanwhile, in a large bowl, combine tomatoes, avocado, cheese and remaining cilantro. Chop chicken; add to bowl. Drizzle with ranch dressing; toss to coat., Spoon chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. If desired, secure with toothpicks., ,

Nutrition Facts : Calories 610 calories, Fat 33g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 1232mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 5g fiber), Protein 33g protein.

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