Best 5 Tangy Guacamole Ranch Dip Recipes

Indulge in a flavor sensation with our tangy guacamole ranch dip, a delightful fusion of creamy and zesty flavors. This irresistible dip combines the richness of avocados in guacamole with the tang of ranch dressing, creating a dip that's perfect for any occasion. Whether you're hosting a party, looking for a quick snack, or craving a flavorful addition to your meals, this dip will tantalize your taste buds. Dive into the vibrant world of flavors with our carefully crafted recipes, ranging from the classic guacamole ranch dip to variations that incorporate unique ingredients like roasted red peppers or sun-dried tomatoes. Get ready to experience a dip that's both refreshing and satisfying, leaving you craving more with every bite.

**Recipes available:**

- Classic Guacamole Ranch Dip
- Roasted Red Pepper Guacamole Ranch Dip
- Sun-Dried Tomato Guacamole Ranch Dip
- Spicy Guacamole Ranch Dip
- Creamy Guacamole Ranch Dip

Let's cook with our recipes!

JALAPENO-CILANTRO RANCH DIP

Jalapeno-Cilantro Ranch Dip image

Cool, herby, slightly spicy dip. Perfect with tortilla chips, mixed into guacamole, or on tacos. Refrigerate for up to 1 week. Can be frozen and then defrosted in the fridge, but the texture changes slightly -- it's best fresh.

Provided by undertheliveoaktrees

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 15m

Yield 20

Number Of Ingredients 5

Ingredients

1 ½ (8 ounce) containers sour cream
1 cup roughly chopped fresh cilantro
¾ cup mayonnaise
3 jalapeno peppers, seeded and roughly chopped
1 (1 ounce) package dry ranch dressing mix

Steps:

Combine sour cream, cilantro, mayonnaise, jalapenos, and ranch dressing mix in a blender. Pulse until cilantro and peppers are finely minced and incorporated. You might need to stir with a spatula a few times to make sure everything's fully mixed. Serve immediately or refrigerate.

Nutrition Facts : Calories 100.4 calories, Carbohydrate 1.9 g, Cholesterol 10.6 mg, Fat 10.1 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 155 mg, Sugar 0.2 g

RANCH GUACAMOLE

Ranch Guacamole image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2/3 cup sour cream
1/2 cup buttermilk
1 clove garlic, grated
1/2 teaspoon onion powder
Pinch of sugar
Kosher salt and freshly ground pepper
4 avocados
2 Campari or other small vine-ripened tomatoes, chopped
1/2 cup chopped white onion (about 1/4 onion)
1/4 cup finely chopped fresh chives
2 tablespoons chopped fresh parsley
Tortilla chips, for dipping

Steps:

Whisk the sour cream, buttermilk, garlic, onion powder and sugar in a large bowl until smooth; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Halve the avocados and discard the pits; scoop the avocados into the bowl with the dressing and mash. Stir in the tomatoes, onion, chives and parsley and season with salt and pepper. Serve with chips.
You can make this guacamole 4 to 6 hours ahead; lightly cover and refrigerate. The sour cream and buttermilk will help prevent discoloration.

TANGY GREEN GUACAMOLE

Tangy Green Guacamole image

Provided by Food Network

Categories appetizer

Time 10m

Yield Yield: 4 to 6 servings

Number Of Ingredients 4

Ingredients

3 large ripe avocados, preferably the pebbly-skin Hass variety
1 cup Roasted Tomatillo Salsa
1/2 cup chopped fresh cilantro, plus a few leaves, for garnish
1/2 teaspoon salt

Steps:

Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the 2 halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).
Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Cover with plastic wrap directly on the surface and refrigerate until you're ready to serve. (Not only will the guacamole improve if made 1/2 hour or so before serving, but also it will maintain its fresh look longer if served cold.) Scoop into a decorative bowl, garnish with cilantro sprigs and you're ready to set it out for your guests to enjoy.

CREAMY, SPICY GUACAMOLE

Creamy, Spicy Guacamole image

Quick and easy prep for a delicious, creamy guacamole everyone will love!

Provided by user0220

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 45m

Yield 16

Number Of Ingredients 11

Ingredients

3 large avocados - peeled, pitted, and diced
1 tomato, seeded and chopped
2 green onions, finely chopped
½ lime, juiced
1 tablespoon salsa, or more to taste
1 clove garlic, minced
1 teaspoon sour cream
1 teaspoon white vinegar
½ teaspoon cayenne pepper
¼ teaspoon cumin
salt and ground black pepper to taste

Steps:

Mash avocado in a large bowl. Stir tomato, green onions, lime juice, salsa, garlic, sour cream, vinegar, cayenne pepper, and cumin with the mashed avocado until evenly mixed; season with salt and black pepper.
Cover bowl with plastic wrap and refrigerate until the flavors blend, about 30 minutes.

Nutrition Facts : Calories 89.6 calories, Carbohydrate 5.4 g, Cholesterol 0.1 mg, Fat 7.9 g, Fiber 3.8 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 10.9 mg, Sugar 0.7 g

SPICY GUACAMOLE

Spicy Guacamole image

This party-time guacamole is spicy, quick, and relatively healthy. Refrigerate guacamole with plastic wrap against the surface of the dip to prolong shelf life. Serve with tortilla chips or your favorite dipping accompaniment.

Provided by Goodfella

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 15m

Yield 6

Number Of Ingredients 11

Ingredients

3 ripe avocados, peeled and pitted
lemon, juiced
3 Roma tomatoes, seeded and finely chopped
4 scallions, white parts only, thinly sliced
3 jalapeno peppers, finely chopped
3 cloves garlic, minced
1 tablespoon chopped fresh cilantro
1 teaspoon sea salt
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Steps:

Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 13.6 g, Fat 15 g, Fiber 8.5 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 304.6 mg, Sugar 2 g

Tips:

For the best flavor, use ripe avocados. Look for avocados that are dark green or black in color and slightly soft to the touch.
If you don't have any buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
If you want a spicier dip, add a pinch of cayenne pepper or chili powder. You can also add some chopped jalapeños or serrano peppers.
To make the dip ahead of time, simply cover it and refrigerate it for up to 3 days. When you're ready to serve, let it come to room temperature for about 30 minutes before serving.
Serve the dip with tortilla chips, vegetables, or crackers. You can also use it as a spread on sandwiches or wraps.

Conclusion:

This tangy guacamole ranch dip is the perfect party appetizer or snack. It's easy to make and always a crowd-pleaser. With its creamy texture and delicious flavor, this dip is sure to be a hit at your next gathering. So next time you're looking for a quick and easy dip to make, give this recipe a try. You won't be disappointed!