This Avocado Ranch Dressing and Dip recipe is creamy and delicious as a dip for veggies, salad dressing, or even a sauce or topping for sandwiches or tacos, with the bonus of being keto, whole30, paleo, gluten-free, and has a dairy-free option as well!
Looking for more low carb and keto dressing and sauce recipe ideas? Give this Creamy Low-Carb Lemon Vinaigrette or Copycat Olive Garden Alfredo Sauce a try!
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MORE KETO & LOW CARB SAUCE RECIPES
This recipe has been sitting in my draft folder for SO long!
Growing up in Southern California, avocados were pretty much in their own food group for me and I ate them on almost a daily basis.
No joke, I could make a meal of just an avocado sprinkled with some salt and a drizzle of lime juice and be a happy camper.
But I really loved using them to hold what you might typically put between two slices of bread.
Tuna salad, chicken salad, shrimp salad, you name it, if it was a salad-y type of sandwich spread it went into a halved avocado, then into my face!
Fast forward to a couple years ago and your girl getting the devastating news that she is allergic to avocado now!
I didn’t want to believe it but, after two trips the ER, it was pretty much obvi that avocados were a thing of the past for me 😭
So this recipe sat in my draft folder because I just couldn’t face it.
Then I realized that I was being pretty selfish. Just because I can’t enjoy it anymore, doesn’t mean you shouldn’t enjoy it.
Actually, I think you enjoying it will make me feel much better.
Can I live vicariously through you as you nosh on this, please?
INGREDIENTS NEEDED TO MAKE ____
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
- Heavy cream (can substitute canned coconut milk for dairy-free)
- Fresh lemon juice
- Ripe avocados
- Italian flat-leaf parsley
- Fresh dill
- Fresh chives
- Garlic
- Pink sea salt
- Fresh cracked black pepper
HOW TO MAKE
STEP 1
Stir 1 tablespoon of the lemon juice into the heavy cream (or coconut milk), let the mixture stand for 10 minutes.
STEP 2
Combine all of the ingredients in a food processor and pulse until smooth.
STEP 3
Add additional water if you want a thinner consistency.
STEP 4
Serve over salad or use as a dip.
STEP 5
Store the leftover dressing in an airtight container in the fridge for up to 3 days.
FAQS ABOUT
Why do I have to mix the lemon juice with the heavy cream? A lot of ranch dressing recipes call for buttermilk. If you use the mix, it has buttermilk powder in it. But buttermilk is higher in carbs, twice as many as heavy whipping cream. I had used the lemon juice trick with regular milk in the past to avoid buying buttermilk for a recipe and then having leftover buttermilk do to waste so I decided to just apply that technique to HWC.
Can I use dried herbs instead of fresh in this? I always use fresh herbs, I just prefer the flavor they bring. But, the general rule of thumb when substituting dried herbs for fresh is 1 teaspoon of dried for each tablespoon of fresh.
How do I store Avocado Ranch Dressing and Dip? You want to store any leftovers in an airtight container in your fridge. As with any avocado-based dip or sauce, it can brown, so you can press a piece of plastic wrap down onto the surface of the dip to avoid that happening. It will keep for about 3 to 4 days.
Last thoughts about Avocado Ranch Dressing and Dip
This dressing/dip is so good I (when I could) have literally eaten it with a spoon right out of the jar! I wouldn’t even call it my dressing BFF.
It is my condiment soulmate! 💞
Seriously, this stuff goes on just about everything!
- Fresh veggies
- Salads
- Burrito/Taco bowls
- Chips
- Sandwiches/wraps
- Hamburgers
Ya, like I said, I love this stuff!!!
MORE KETO AND LOW CARB AVOCADO RECIPES
- Avocado Deviled Eggs
- BLT with Baked Avocado Egg Salad
- Salmon with Avocado Salsa
- Keto Avocado Smoothie
- Pulled Pork Stuffed Avocado Boats
- Fudgy Keto Avocado Brownie
Avocado Ranch Dressing and Dip
Yield: 5 servings (1/4 cup)
Prep time: 5 Mininactive time: 10 MinTotal time: 15 Min
This Avocado Ranch Dressing and Dip recipe is creamy and delicious as a dip for veggies, salad dressing, or even a sauce or topping for sandwiches or tacos, with the bonus of being keto, whole30, paleo, gluten-free, and has a dairy-free option as well!
Ingredients
- 1 cup heavy cream (can substitute canned coconut milk for dairy-free)
- 3 tablespoon fresh lemon juice, divided
- 2 large ripe avocados, flesh scooped out
- 1/4 cup Italian flat-leaf parsley leaves, minced ( a good handful)
- 2 tablespoons fresh dill, minced
- 1 tablespoon minced fresh chives
- 1 clove garlic, minced
- 1/2 cup water
- Pink sea salt
- Fresh cracked black pepper
Instructions
- Stir 1 tablespoon of the lemon juice into the heavy cream (or coconut milk), let the mixture stand for 10 minutes.
- Combine all of the ingredients in a food processor and pulse until smooth.
- Add additional water if you want a thinner consistency.
- Serve over salad or use as a dip.
- Store the leftover dressing in an airtight container in the fridge for up to 3 days.
Calories
228.75
Fat (grams)
23.20
Sat. Fat (grams)
12.68
Carbs (grams)
5.73
Fiber (grams)
2.84
Net carbs
2.89
Sugar (grams)
1.63
Protein (grams)
2.22
Sodium (milligrams)
129.32
Cholesterol (grams)
53.79
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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