This homemade avocado ranch dressing, made without a seasoning packet, is a fast, family-friendly addition to your weeknight meals. Ready in just 5 minutes, it’s great on side salads but can also double as a dip. It’s creamy, delicious, and the perfect complement to any salad or veggie platter.
If you love creamy avocado and tangy ranch dressing then you’re going to love them combined in this avocado ranch dressing.
Ever since I figured out how to make my own ranch seasoning mix, I’ve been making both ranch dressing and homemade ranch dip for my family.
My family loves to dip chopped up veggies in this dressing (which can very easily be made into a thicker dip), but it’s also great for it’s original purpose on top of salads, like my grilled chicken cobb salad.
However you use it, you’re going to love how creamy and delicious it turns out – not to mention how totally simple it is to make.
So read on for the easy, straight-forward instructions, including step by step photos, for whipping up this ranch avocado dressing.
Grab these ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card at the bottom of this post.)
- Avocado – you only need half a medium-sized avocado. Just make sure it’s nice and ripe as it will blend more easily than one that’s still slightly hard.
- Mayo – I used an avocado oil mayo, but any mayo will do.
- Milk – you can use 1%, 2% or whole milk in this recipe. I would not recommend using half and half or cream as the point of the milk is to thin the dressing not make it creamier.
- Lemon juice – I used fresh-squeezed lemon juice, but bottled will also work.
- Herbs & spices – dried parsley, dill weed, and chives, plus garlic powder and onion powder. Make sure your spices aren’t dull or years old as that will impact their flavor!
- Kosher salt – this recipe calls for Diamond Crystal kosher salt, which is my preferred salt. It is less salty by volume than other salts which means it leaves a little more room for error when salting your food. If you are using a different type of salt (kosher or otherwise), you’ll want to use this salt conversion chart from Epicurious to determine how much salt to use.
Are your herbs & spices losing flavor?
If you can’t remember the last time you bought herbs or spices, it may be time to get new ones. Both herbs and spices lose potency over time and if they are too old the seasoning won’t have as much flavor as it should. Here are three ways to check your spices & herbs for freshness:
- Smell: put your nose down to the bottle (though not too close!) and take a sniff. Do you smell the herb immediately or do you have to take a couple deep inhales to get any scent?
- Look: take a good look at your spices. Are they vibrant or has their color faded?
- Taste: take a small pinch of the spice and give it a taste. Is it strong on your tongue or can you barely taste it?
Use one or all three of these methods to see if your spice cabinet needs an overhaul.
How to make ranch avocado dressing
(Note: please see the recipe card at the end of this post for the complete written instructions.)
This might be the easiest dressing recipe ever. All you need to do is put the ingredients into a high-powered blender or food processor and letting it do it’s thing.
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5-Minute Homemade Avocado Ranch Dressing
Equipment
- A high powered blender or food processor
- A rubber spatula (or other scooping utensil)
Ingredients
- 1 tsp dried parsley
- 1 tsp dried dill
- 1 tsp dried chives
- ⅜ tsp garlic powder
- ⅜ tsp onion powder
- 1 tsp kosher salt Diamond Crystal brand
- ½ medium avocado very ripe but not brown
- ¼ c mayo I used an avocado oil mayo
- 1 oz lemon juice fresh is best but bottled also works
- 2-4 oz milk 1%, 2%, or whole
Instructions
- First get a high-powered blender or food processor out. Use a spatula, spoon, or other utensil to scoop out the flesh and place it in the blender.
- Use measuring spoons to measure out the spices, herbs, and kosher salt add them into the blender. Use a measuring cup for the mayo and a liquid measuring cup for the lemon juice. Pour two ounces of milk into the measuring cup and add that to the blend as well.
- Place the lid on the blender and start by blending on low then increasing to a medium speed to let the ingredients mix (this should be no longer than 1 minute, though you may need to stop once to help them mix).
- Remove the lid from the blender and scrape down the sides with the utensil you used for the avocado. Test the thickness of the dressing and add another 1 to 2 ounces of milk if you’d like a thinner dressing. Put the lid on again and blend on medium until everything is incorporated (no more than 30 seconds).
- Use the spatula to spoon the sauce into a jar or other container and serve with your favorite salad! To store, place the sauce in an airtight container and keep in the fridge for 3 to 4 days.
Notes
- Makes roughly 1 cup (8 oz) of dressing.
- Start with 2 oz milk, then add more for a thinner dressing.
- Omit or add only 1 oz of milk to make this into an avocado ranch dip.
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