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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!
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This Avocado Ranch Dressing and Dip 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 of 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 to 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?
In This Post
🥘Ingredients
These are the ingredients necessary to make Avocado Ranch Dressing and Dip.
- 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
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Avocado Ranch Dressing and Dip. You will find the full directions in the recipe card at the bottom of the post.
Stir 1 tablespoon of the lemon juice into the heavy cream (or coconut milk), and let the mixture stand for 10 minutes.
Combine all of the ingredients in a food processor.
Add additional water if you want a thinner dressing.
Pulse until smooth. Taste and add salt and pepper as needed.
🍽Equipment
This is the equipment you will need to make Avocado Ranch Dressing and Dip.
Storage
Store this Avocado Ranch Dressing and Dip in an airtight container in the refrigerator for 4-5 days.
I have not tried freezing this Avocado Ranch Dressing and Dip.
💭Top tip
If you are dairy-free you can use canned coconut milk in place of the heavy whipping cream in this recipe.
FAQ about Avocado Ranch Dressing and Dip
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 to waste so I decided to just apply that technique to HWC.
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.
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.
More Keto & Low Carb Avocado Recipes
Looking for other recipes like this? Try these:
- 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
Serve this Avocado Ranch Dressing and Dip on/with
- Fresh veggies
- Salads
- Burrito/Taco bowls
- Chips
- Sandwiches/wraps
- Hamburgers
Avocado Ranch Dressing & Dip
Ingredients
- 1 cup heavy cream (can substitute canned coconut milk for dairy-free)
- 3 tbsp fresh lemon juice divided
- 2 large ripe avocados
- 1/4 cup fresh flat-leaf parsley minced ( a good handful)
- 2 tbsp fresh dill minced
- 1 tbsp fresh chives minced
- 1 clove garlic minced
- 1/2 cup water
- pink salt
- 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.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. 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.
Nutrition
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