Creamy Avocado Ranch Dip Recipe
Whip up this easy avocado ranch dip with creamy Greek yogurt, fresh herbs, and ripe avocado for a delicious appetizer.
Ingredients
- 1/3 cup plain Greek yogurt
- 1/2 cup buttermilk
- 1 ripe avocado (pitted)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon onion powder
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Canola or vegetable oil for frying
Instructions
- Combine Greek yogurt, buttermilk, avocado, parsley, dill, chives, onion powder, garlic, salt, and pepper in a blender.
- Blend until the mixture is smooth and creamy. Adjust seasoning if necessary.
- Cover the dip and refrigerate for at least 30 minutes to allow flavors to meld.
- Heat vegetable oil in a pot to 375°F (190°C) for frying.
- Prepare a batter by whisking flour, baking powder, and cayenne pepper in a bowl.
- Gradually add sparkling water to the dry ingredients, stirring until just combined to form a lumpy batter.
- Dip asparagus and zucchini slices into the batter, ensuring they are fully coated.
- Fry the battered vegetables in the hot oil for 60-70 seconds until golden and crispy, then drain on paper towels and season with salt.
Notes
- Use very ripe avocados for the creamiest texture.
- For a thinner dip, add a splash more buttermilk.
- Adjust herbs to your preference; cilantro is also a great addition.
- If not frying, serve the dip with fresh, crisp vegetables and your favorite crackers. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a thinner dip, add a splash more buttermilk.
- Adjust herbs to your preference; cilantro is also a great addition.
- If not frying, serve the dip with fresh, crisp vegetables and your favorite crackers. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.