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.
- Level: Easy
- Total: 45 min (includes chilling time)
- Active: 15 min
- Yield: 2 cups
Ingredients
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
Directions
- 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.
