Tangy Guacamole-Ranch Dip
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 158
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 3
- Sodium
- 429
- Total: 45 min (includes chilling time)
- Active: 15 min
Ingredients
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
Directions
- 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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