Ranch Guacamole

Total Time:
20 min
Prep:
20 min

Yield:
8 servings

Ingredients
  • 2/3 cup sour cream
  • 1/2 cup buttermilk
  • 1 clove garlic, grated
  • 1/2 teaspoon onion powder
  • Pinch of sugar
  • Kosher salt and freshly ground pepper
  • 4 avocados
  • 2 Campari or other small vine-ripened tomatoes, chopped
  • 1/2 cup chopped white onion (about 1/4 onion)
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • Tortilla chips, for dipping
Directions
  • Whisk the sour cream, buttermilk, garlic, onion powder and sugar in a large bowl until smooth; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

  • Halve the avocados and discard the pits; scoop the avocados into the bowl with the dressing and mash. Stir in the tomatoes, onion, chives and parsley and season with salt and pepper. Serve with chips.

  • You can make this guacamole 4 to 6 hours ahead; lightly cover and refrigerate. The sour cream and buttermilk will help prevent discoloration.

  • Photograph by Christopher Testani


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