Here’s a fact for you: Texans love ranch. And since I’m a Texan I think I would know.
Then I moved to Colorado. And got the weirdest stares when I asked for ranch on the side with my nachos and pizza. You would have thought I’d turned purple and farted out loud.
Yes, I just said “farted” on the blog. What of it?
Here’s another fact for you: I hate mayo. Now granted it’s a main ingredient in ranch dressing, but the flavor is covered up with all sorts of delightful herbs and garlic. However, if I have a chance to skip the mayo and have avocado instead I’m taking it. It’s green. It’s health food. I win.
- 3-4 very ripe avocados, pit removed and flesh scooped out
- 1/2 cup Greek yogurt (I prefer using Greek yogurt to sour cream most of the time, although I would say that in this recipe they are interchangeable. Just use what you have!)
- 1/2 to 3/4 cup buttermilk
- 2-3 cloves fresh garlic, minced very finely or grated on a microplane
- 1 bunch chives (about 1/4 cup chopped)
- 1 bunch parsley (about 1/4 cup chopped)
- 3-4 sprigs fresh dill (about 1 Tbsp chopped)
- 1 Tbsp Worchestershire sauce
- 1-2 Tbsp pickle juice (just trust me…you want this)
- 1 tsp cayenne pepper
- salt and pepper to taste
Now if you have a food processor or a blender you’ve got it made; if not, then you have a lot of mashing and chopping and whisking to do! Combine all ingredients in a food processor, only using 1/2 cup of the buttermilk to begin with. You can use it to thin it out if you prefer, but I would recommend just doing 1/2 a cup to begin with before you start evaluating how much more to use. You can always add but you can’t take out! Process or blend until completely smooth, stopping and scraping down the edges as necessary. Check for seasoning and adjust the salt and pepper as needed. Serve on salads, with pizza, nachos, or any number of assorted fried foods or fresh produce.