Best 9 Avocado Ranch Dip Recipes

CREAMY AVOCADO RANCH DIP RECIPE BY TASTY

Steps:

• Add the sour cream, Hidden Valley® Ranch Dip Mix, avocado, garlic powder, and lime juice to a blender and blend until smooth, scraping down the sides of the blender as needed.
• Transfer the dip to a bowl and top with the reserved avocado. Serve with vegetable chips.
• Enjoy!

SPINACH AND CHICKEN SOUTHWESTERN EGG ROLLS W/ AVOCADO RANCH DIP

Steps:

• Heat butter in a medium size skillet over medium-high heat.
• Add the green pepper, garlic, green & red onion to the pan and saute for a couple minutes until tender.
• Dice the cooked chicken into small cubes and add it to the pan.
• Add the corn, black beans, spinach, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
• Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
• Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
• Spoon one-sixth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
• Preheat 4-6 cups of oil to 375 degrees F.
• Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
• Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown. Remove to paper towels to drain for about 2 minutes.
• Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
• It is also a great make ahead idea for quick snacks.
• Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

AVOCADO ARANCINI WITH CREAMY AVOCADO RANCH DIP

Steps:

• Cook the rice according to the package directions. Spread the cooked rice out on a cookie sheet and let cool for 10 minutes, then place in the refrigerator for 30 minutes until cold.
• While the rice chills, cook the bacon until crisp, then drain well on paper towels. Crumble the bacon and set aside until ready to use.
• Cut the 2 Mexican avocados in half and remove the pits. Scrape the flesh from 3 of the 4 halves into a medium mixing bowl. Scrape the 4th avocado half into a separate small bowl. Add 1/2 teaspoon of lemon juice to each bowl and mash the contents of both bowls well with a fork. Add the sour cream and ranch dressing mix to the small bowl and whisk together until you have a smooth, creamy consistency, then cover and refrigerate until ready to use. To the medium mixing bowl, add the oregano, red pepper flakes, sun-dried tomatoes, shredded mozzarella, cooked bacon, salt and pepper and mix well. Stir in the cooked, chilled rice and mix well again.
• Beat the two eggs in a small shallow bowl. Pour the Italian bread crumbs into a small shallow dish.
• Pour enough canola oil into a medium frying pan to reach a depth of 3/4 inch. Heat the oil until it reaches a temperature of 350 degrees. Use a teaspoon to scoop up the rice mixture and roll it into 1-inch diameter balls. Place each rice ball into the egg, then into the bread crumbs to coat. Fry the arancini in small batches in the hot oil for 3 minutes, until golden brown on all sides. Transfer the cooked arancini to a paper towel lined platter to drain. Serve them warm with the cool avocado ranch dip.

AVOCADO RANCH DIP

Steps:

• Mix together ranch dressing and sour cream.
• Add avocado, lime juice and zest, cilantro and black pepper.
• Chill 30 minutes,.
• Serve as a dip or thin with milk to use as a dressing.

EASIEST BAKED SOUTHWESTERN EGGROLLS WITH AVOCADO RANCH DIP

Steps:

• In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm.
• Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking.
• Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown.
• Serve with salsa, sour cream and avocado ranch dip.
• To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.

CREAMY AVOCADO-RANCH DIP

Steps:

• In a food processor, mix the sour cream, Neufchatel cheese, ranch dressing mix, hot sauce, garlic salt, and celery salt.
• In a bowl, mash the avocados, and mix in the sour cream mixture until well blended. Cover, and chill until serving.

CREAMY AVOCADO RANCH DIP

Steps:

• 1. Place all ingredients in blender and pulse until smooth and to the texture you like. Chill until ready to serve.

AVOCADO LIME RANCH DIP

Steps:

• Scoop avocado flesh away from skin; place in food processor or blender. Add remaining Dip ingredients. Cover; process or blend on high speed until all ingredients are well combined.
• Garnish dip with additional cilantro. Serve with sweet potato chips.

AVOCADO RANCH DIP

Steps:

• Using a flat side of a knife, mash garlic with 1/2 teaspoon salt until a paste forms. Transfer to a food processor with avocado, vinegar, buttermilk, mustard, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; puree until smooth. Add herbs; pulse just to combine.
• Transfer to a bowl, cover, and refrigerate at least 30 minutes and up to 4 hours. Sprinkle with more herbs and serve, with crudites.