I’ll admit it.

I have a mild obsession with avocados.


I love them in just about everything – sliced or spread across my Favorite Sandwich Ever, on top of a Summer Shrimp Salad.  I’ve used them in Shrimp Tacos and Green Tacos.   I’ve topped Spicy Southwest Soup with them.  I make Super Simple Guacamole in a Bag about once a week.  I’ve even used them as edible bowls for my Bay Scallop Avocado Ceviche Salad

 

Did you know Avocados grow on trees?  While dozens of varieties are grown, Hass remains the most widely used and popular type. While containing a high amount of fat, the fat is the healthy fat that lowers cholesterol and they are also high in potassium and Vitamin B, E and K.

I oughta have super low cholesterol.  That’s all I know.

I almost always have an avocado or two in a bowl on my kitchen counter.  So the other day, I was going to make some homemade ranch dressing using some of the plentiful herbs growing in my herb garden.  My eye lit on the avocado bowl and I originally thought that avocados and ranch (being good friends) would go great together in a salad.  But then I thought “why not blend them into the dressing instead?”

So here is what I did. I’ll show you.

Roughly chop up an avocado and toss it into a food processor or blender.  If you’re not sure how to cut an avocado, here is a simple tutorial with pictures.

 

Add in one-third cup of sour cream and one-half cup of mayo.

Then just add in some herbs. Add in a handful each of fresh parsley, chives and dill (chopped about 2 tablespoons of each).

Toss in 1-2 cloves of garlic, depending on how much you like garlic – I used two.

Mental note – get manicure soon.

No need to finely chop your herbs or garlic – that’s why you spent all that money for a food processor.

Add in some salt and pepper.

Then just turn on your food processor.  Have one and one-half cups of buttermilk ready to drizzle in the top.  And buzz and pour away!

Just blend until everything looks well mixed.

And there you have it…Avocado Ranch Dressing.

What I did with it…

I sliced up cucumbers, tomatoes and another avocado.

 

Drizzled some of my dressing over top.

 

Mmmmmm.

 

This is fantastic on a scorching hot summer day in Oklahoma…or anywhere for that matter.

 

This makes about a cup and a half and will keep in the refrigerator for about a week.

 

Katie’s Printable Recipe – Avocado Ranch Dressing

 

 

 

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