Tangy Guacamole-Ranch Dip

Bring guacamole and ranch dressing together in this creamy dip for crunchy pita chips.
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  • Level: Easy
  • Total: 45 min (includes chilling time)
  • Active: 15 min
  • Yield: 2 cups
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1 1/4 cups low-fat buttermilk

One 8-ounce avocado, halved, pitted and peeled

1/4 cup loosely packed chopped fresh cilantro

1/4 cup loosely packed fresh dill fronds

1/4 cup loosely packed fresh flat-leaf parsley

1 teaspoon white wine vinegar

3 scallions, white and light green parts chopped

1/2 clove garlic, finely chopped

Fine salt

1 small tomato, finely chopped

Pita chips, for serving


  1. Put the buttermilk, avocado, cilantro, dill, parsley, vinegar, scallions and garlic in a blender and blend until smooth. Transfer to a medium bowl and season with 1/2 teaspoon salt. Fold in the tomato. Cover with plastic wrap that sits directly on top of the dip and refrigerate for 30 minutes or up to 1 day before using. Serve with pita chips for dipping.
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