Avocado Ranch Dressing takes just 5 minutes in your blender and is about to become your new addiction – you will want to put it on everything!
Avocado Ranch Dressing spiked with tomatillos, jalapeno, garlic, cilantro, lime and smoked paprika to create a creamy ranch with a Mexican flair. This Avocado Ranch Dressing makes everything better from salads to tacos, to burritos to a dip for quesadillas, empanadas, etc.
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Avocado Lime Ranch Dressing
They say actions speak louder than words.
My actions say I am in love/borderline obsessed with this Avocado Ranch Dressing.
In one week I made this Avocado Ranch Dressing twice just so I could feature it (and subsequently consume it) in my Chipotle Sweet Pulled Pork Tacos with Avocado Ranch, Chipotle Sweet Pulled Pork Taco Pizza with Avocado Ranch and BBQ Chipotle Chicken Salad with Avocado Ranch – because this dressing is completely obsessive worthy.
This Avocado Dressing tastes like creamy, velvety avocado ranch with a Mexican fiesta flair added by the avocado, tomatillo, jalapeno, garlic, cilantro, lime and smoked paprika. Layers of herbs, layers of spice, layers of luscious goodness that I just can’t seem to get enough of.
Almost as much as I love this Avocado Ranch Dressing, I love how easy it is! Everyone will think you spent hours to create the gourmet flavor, but you simply add all the ingredients to a blender or food processor, chop then puree until smooth and you have the creamiest, tastiest, want to smother everything in Avocado Ranch Dressing! I was licking the spoon.
Again, actions speak louder than words.
Ingredients for AVOCADO Ranch Dressing:
- avocado: you can use small, medium or large depending on how much of an “avocado” taste you prefer. A larger avocado will also make your Avocado Ranch Dressing creamier but you can control the consistency by adding additional milk if you wish.
- tomatillos: you will need two tomatillos. If you aren’t familiar with tomatillos, they should easily be found at every grocery store tucked away somewhere in the produce section. Chances are, you’ve passed them every time you’ve been there and never even noticed! If you can’t find them, ask someone in the produce department. More detailed info below.
- jalapeno: always differ in heat, so if you aren’t sure how much of kick you want, you can start with half.
- cilantro: you will want ⅓ cup PACKED cilantro. This means packing the leaves and stems into a measuring cup. The stems have fabulous flavor so no need to separate.
- garlic: you will need 2 garlic cloves or you can substitute with ½ teaspoon garlic powder.
- mayonnaise: use real mayonnaise for the best flavor. You can also use light or avocado mayonnaise.
- sour cream: use light or full fat but full fat will have better flavor. You may also substitute with plain (nonfat) Greek yogurt.
- milk: use any type of milk and use more or less to adjust consistency.
- lime juice: bottled or fresh are both great.
- white vinegar: enhance the tanginess. You may substitute with lime juice if you don’t have it on hand.
- ranch seasoning: is easy to make with either dried or fresh herbs – instructions to follow.
DIY RANCH SEASONING
You can use fresh or dried herbs in this Avocado Ranch Dressing depending on what you have on hand. I typically use dried herbs because the quantity of each herb is so small. If using fresh herbs, you will want 3X the amount of fresh to dried. Here’s what you’ll need for each:
DIY RANCH SEASONING with FRESH HERBS:
- 2 Tablespoon fresh parsley
- 1 Tablespoon fresh chives
- 1 Tablespoon fresh dill weed
- 1/2 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
DIY RANCH SEASONING with DRIED HERBS:
- 2 teaspoons dried parsley
- 1 teaspoon dried chives
- 1 teaspoons dried dill weed
- 1/2 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
How to Pick Avocados
You will need one ripe avocado for this Avocado Ranch Dressing Recipe. Here are some tips for selecting ripe avocados:
- Color: bright or medium green means the avocado is still hard and not ripe; dark purple typically means the avocado is too ripe. Instead, look for the dark green- turning purple colored skins.
- Touch: Always test avocados ripeness by touch. You want the avocado to just give slightly when pressed. If an avocado feels firm or hard to your touch, it isn’t ripe yet. Purchase it only if you plan to use the fruit several days in the future. The harder an avocado is, the longer it will take to ripen. If the avocado feels soft, it’s overripe and likely has many brown spots, so avoid it.
Do I have to Use tomatillos for Avocado Dressing?
If you aren’t familiar with tomatillos, please don’t be intimidated by working with them. They are the primary ingredient in salsa verde and impart a mildly tart, citrusy punch of bright, tanginess to everything they grace, including this Avocado Ranch Dressing.
Tomatillo means, “little tomato” in Spanish. They are known as the Mexican husk tomatoes but are not technically tomatoes and more closely related to the gooseberry. They look like green, unripe tomatoes with a dry, leafy green husk. Once you peel off the husk, the tomatillo is a bright green.
You could theoretically substitute the tomatillos in the recipe for about ¼ cup salsa verde but I honestly have not tried this because the real thing is easy, bright and beautiful. If you do choose to substitute the tomatillos for salsa verde, make sure you use a mild salsa verde and you might want to omit the jalapeno in the Avocado Dressing.
HOW DO YOU MAKE AVOCADO RANCH DRESSING?
While it can be tempting to grab salad dressing off of the grocery store shelf, homemade dressings are always 10X better, take less than 5 minutes to make, require very little chopping AND are made with nothing but wholesome ingredients.
To make our easy Avocado Dressing:
- Add ingredients to blender. It is important to add all of the ingredients to the blender in the order listed starting with garlic, jalapeno, cilantro tomatillos, etc. This ensures the garlic, jalapeno, etc, get chopped fine and you don’t end up with big chunks.
- Puree. Begin by pulsing to chop the ingredients then puree until smooth, scraping sides down as needed.
- Adjust consistency. Add milk, a tablespoon at a time to reach desired consistency.
- Chill. Refrigerate Avocado Ranch Dressing for at least 30 minutes before serving.
TIPS AND TRICKS FOR AVOCADO DRESSING:
- Use ripe avocado. The star of this Avocado Ranch Dressing recipe is the avocado, so it is important to start with a beautifully ripe avocado for maximum flavor and creamy consistency. If your avocado isn’t soft enough, it will leave you with hard chunks and a grassy flavor.
- Ripen avocados quickly. If your avocado isn’t cooperating, you can speed up the ripening process by adding it to a brown bag with a banana or apple. These fruits release a lot of ethylene which triggers ripening in the avocados.
- Dry cilantro well. Wash then dry cilantro very well otherwise the leftover water will thin the dressing and make it less flavorful.
- You can use cilantro stems. You will use the top part of the cilantro bunch with the leaves and stems – no need to pick off individual cilantro leaves.
- Don’t be afraid of tomatillos. If you aren’t sure where the tomatillos are at your grocery store, ask someone! They are super easy to use and sooo good! You’ll want to remove the delicate paper husk and wash then dry the sticky surface. This stickiness is actually a natural deterrent against insects caused by a chemical compound that insects find bad tasting. This film comes off very easily with just a rinse of warm water.
- Customize heat. Always remove the seeds and white membrane of the jalapeno because these carry the most heat. I like to keep the jalapeno seeds and add them at the end if I want a spicier dressing. You can also spice up your Avocado Ranch Dressing with a pinch of cayenne pepper.
- Customize tang. The cilantro, tomatillo, ranch seasonings and lime juice all add tang to this dressing. To customize the tanginess, keep all the measurements the same except the lime juice – add more or less to taste.
- Control consistency. This Avocado Dressing is delightfully creamy due to the avocado. You can control the consistency by adding more or less milk. The amount of milk will depend on the type of milk, the size of the avocado, the consistency of your mayo/sour cream/Greek yogurt, the power of your blender and your desired consistency.
- Turn into a dip. You can omit the milk and instantly turn this Avocado Ranch Dressing into a creamy avocado dip!
- CHILL Dressing! Chilling your Avocado Dressing is HUGELY important – no wants warm dressing! If you taste the dressing right after making, you will be sorely disappointed. The fresh, vibrant tanginess only emerges after the dressing has had time to chill and the flavors have had time to meld.
- Chill in freezer. If you are short on time, place the dressing in the freezer! You can chill in the freezer for up to 30 minutes to speed up the process then place the Avocado Ranch Dressing in the refrigerator.
Recipe Variations
- Greek yogurt: Swap the sour cream for Greek yogurt and reduce the lime juice. You may also swap all but 2 tablespoons mayonnaise for Greek yogurt.
- Store bought ranch seasoning. You can use store bought Ranch seasoning mix, such as Hidden Valley. I would start with 2 tablespoons and add more to taste if desired.
- Garlic Powder: For extra lazy day dressing, you can substitute the fresh garlic for ½ teaspoon garlic powder.
- Cayenne Pepper: Swap the jalapeno for cayenne pepper to taste.
- Skip cilantro: If you’re one of those individuals that hate cilantro, swap it with parsley.
- Tomatillos: Swap for a coupled tablespoons of salsa verde. Use more or less to taste.
HOW LONG DOES Avocado DRESSING LAST IN THE REFRIGERATOR?
This Avocado Dressing stores well for about 3-5 days.
- Take care to store in a sealable, airtight container.
- Press a piece of plastic directly onto the surface of the dressing. This will help prevent oxidation which turns the dressing brown.
- The top of the dressing will darken sightly upon storing, but this doesn’t mean it’s gone bad – it simply means the surface of the dressing is oxidizing. Once you give the dressing a stir, you won’t even notice.
- It will thicken as it chills so you may need to whisk in additional milk before using.
Can I freeze this dressing?
No, I don’t recommend freezing this avocado dressing because the dairy will separate and become grainy.
What Can I Use Avocado Ranch Dressing for?
This Avocado Ranch Dressing makes everything better! It is fabulous with anything you would use ranch, guacamole or sour cream for. Here are just a few ideas:
- Salads: Use it as a salad dressing for green salads, pasta salads, potato salads, veggie salads. You can swap out the dressing in any of these recipes:
- Nachos: Drizzle it all over your favorite nachos to add a creamy, tangy kick.
- Burrito Bowls or Rice Skillets: I LOVE Avocado Ranch Dressing on burrito bowls or anything with rice because it marries all the other components together. Try it on:
- Tacos: Drizzle it all over your tacos instead of using sour cream or ranch like in:
- Burritos. Can be drizzled over burritos or used as a dip. It’s always a welcome bright contrast to the robust Mexican seasonings. Try it with:
- Fajitas. I love adding Avocado Ranch instead of sour cream to everything fajita! I also love turning these different fajita recipes into rice bowls or salads with Avocado Ranch Dressing:
- Mexican appetizers. This Avocado Ranch Dressing makes a fabulous dip for all your favorite baked or fried appetizers! Try it on:
- Veggies: serve it as a dip with chips like you would guacamole or raw vegetables such as carrots broccoli, cucumbers, snap peas or bell peppers. It is even divine with roasted vegetables such as broccoli or cauliflower.
- Sandwiches, burgers, wraps: use it in place of mayonnaise for a tangy, fabulous spread.
- Pasta: toss it with pasta zoodles or spaghetti squash,
- Rice/grains: add a lot or a little to rice, cauliflower rice, or quinoa for an instant flavor upgrarde.
Looking for more Mexican MUST HAVE recipes?
These Mexican staples go with practically every meal!
- Cilantro Lime Dressing
- Homemade Salsa
- salsa verde
- Cilantro Lime Rice
- Restaurant-Style Mexican Rice
- Grilled Corn Salad with Cilantro Lime Vinaigrette
- Grilled Corn with Chipotle Honey Lime Butter
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©Carlsbad Cravings by CarlsbadCravings.com
Avocado Ranch Dressing
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Ingredients
- 2 garlic cloves peeled
- 1 small jalapeno seeds removed, roughly chopped
- 1/3 cup packed cilantro
- 2 tomatillos husk removed, roughly chopped
- 1 avocado, peeled and pitted (use large for more "avocado" taste)
- 1/2 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk plus more as needed
- 2 tablespoons lime juice
- 1 teaspoon white vinegar
- 2 teaspoons dried parsley or 2 TBS fresh parsley
- 1 tsp EACH dried chives, dried dill OR 1 TBS fresh chives and dill
- 1/2 tsp EACH salt, pepper, smoked paprika
Instructions
- Add all of the ingredients to a blender or food processor and "chop" then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Taste and add additional salt, pepper and/or hot sauce to taste (I always add more salt).
- Chill before serving.
Notes
Storage
This Avocado Dressing stores well for about 3-5 days.- Take care to store in a sealable, airtight container.
- Press a piece of plastic directly onto the surface of the dressing. This will help prevent oxidation which turns the dressing brown.
- The top of the dressing will darken sightly upon storing, but this doesn't mean it's gone bad - it simply means the surface of the dressing is oxidizing. Once you give the dressing a stir, you won't even notice.
- It will thicken as it chills so you may need to whisk in additional milk before using.
Tips for Avocado Dressing
- Use ripe avocado. The star of this Avocado Ranch Dressing recipe is the avocado, so it is important to start with a beautifully ripe avocado for maximum flavor and creamy consistency. If your avocado isn't soft enough, it will leave you with hard chunks and a grassy flavor.
- Ripen avocados quickly. If your avocado isn't cooperating, you can speed up the ripening process by adding it to a brown bag with a banana or apple. These fruits release a lot of ethylene which triggers ripening in the avocados.
- Dry cilantro well. Wash then dry cilantro very well otherwise the leftover water will thin the dressing and make it less flavorful.
- You can use some stem. You will use the top part of the cilantro bunch with the leaves and stems – no need to pick off individual cilantro leaves.
- Don’t be afraid of tomatillos. If you aren’t sure where the tomatillos are at your grocery store, ask someone! They are super easy to use and sooo good! You'll want to remove the delicate paper husk and wash then dry the sticky surface. This stickiness is actually a natural deterrent against insects caused by a chemical compound that insects find bad tasting. This film comes off very easily with just a rinse of warm water.
- Greek yogurt substitute. I prefer sour cream in this Avocado Dressing recipe but Greek yogurt works well because we are making a tangy dressing. You umay want to start with less lime juice if using Greek yogurt. If the dressing is too tangy, add a teaspoon or so of honey.
- Store bought ranch seasoning. You can use store bought Ranch seasoning mix, such as Hidden Valley. I would start with 2 tablespoons and add more to taste if desired.
- Customize heat. Always remove the seeds and white membrane of the jalapeno because these carry the most heat. I like to keep the jalapeno seeds and add them at the end if I want a spicier dressing. You can also spice up your Avocado Ranch Dressing with a pinch of cayenne pepper.
- Customize tang. The cilantro, tomatillo, ranch seasonings and lime juice all add tang to this dressing. To customize the tanginess, keep all the measurements the same except the lime juice - add more or less to taste.
- Control consistency. This Avocado Dressing is delightfully creamy due to the avocado. You can control the consistency by adding more or less milk. The amount of milk will depend on the type of milk, the size of the avocado, the consistency of your mayo/sour cream/Greek yogurt, the power of your blender and your desired consistency.
- Turn into a dip. You can omit the milk and instantly turn this Avocado Ranch Dressing into a creamy avocado dip!
- CHILL Dressing! Chilling your Avocado Dressing is HUGELY important - no wants warm dressing! If you taste the dressing right after making, you will be sorely disappointed. The fresh, vibrant tanginess only emerges after the dressing has had time to chill and the flavors have had time to meld.
- Chill in freezer. If you are short on time, place the dressing in the freezer! You can chill in the freezer for up to 30 minutes to speed up the process then place the Avocado Ranch Dressing in the refrigerator.
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Sarah says
Oh this looks so good. I’m going to make up a batch and put it on everything!
Jen says
I am right there with you Sarah!
Marion@Life Tastes Good says
Oh my creamilicious goodness! I can see why you are putting this on everything! including spoons!! I love all of these flavors. Making homemade dressings is a must for me! It is a million times better than anything store bought, and I love how you can come up with delicious flavors such as this! Well done, Jen! I just might try to make some up this week to send to college with Madison. She would LOVE this!! Thanks for sharing!!
Jen says
You are most welcome Marion! What a fun idea to send this to Madison – you are the best mom ever!!!
Michele @ Flavor Mosaic says
Oh Yeah! This is my kind of dressing!
Jen says
Can’t wait for you to try it! Thanks Michele!
Valerie | From Valerie's Kitchen says
This looks so, so good! I love tomatillos and avocados…please! Pinning.
Jen says
Thanks so much Valerie, and thanks so much for pinning!
Sheena @ Hot Eats and Cool Reads says
I would definitely use this sauce on the regular! Love the flavors and easiness!
Jen says
Thanks so much Sheena! It is easy and delicious :)!
Carrie @Frugal Foodie Mama says
Oh wow! This looks amazing! Love the flavors in this! 🙂
Jen says
Thanks so much Carrie! The flavors really are tasty and so easy and creamy too!
Mary Ellen says
So I am taking the plunge and getting some tomatillos! This looks amazing….
Jen says
Yay! You will be so happy you did Mary Ellen!
Ordinary Blogger (Rivki Locker) says
Man, that looks GOOD. so creamy and rich. Bookmarking to try soon.
Jen says
Thank you so much Rivki! I hope you are able to make it soon and love it!
Rachael says
You have me wanting to run out to the store this second. I will definitely be making this asap. Your post really convinced me! Great photos, writing, and recipe! As always.
Jen says
Thanks so much Rachael! I am happy I had you convinced – means I did my job so you can have this deliciousness in your life 🙂
valentina says
This dressing looks and sounds absolutely amazing. I can see why you love it so much. And your pictures are beautiful. It’s my first time on your site (found you via foodgawker), and I read your story — I’m sure it’s just a piece of it, but you are inspiring and you love story is one most dream of. 🙂
Jen says
I am so happy you found my site Valentina, welcome and thank you for you kind words about my story! My life has been quite a journey (as is everyone’s) and I am so bless ed to spend it with my sweetheart 🙂 I hope you find lots of recipes here to love!
agabbymaria says
This sounds so good and I have the ingredients all ready to go! I do have one question. How long do you think it will last? I was a bit nervous it might turn brown and funky because of the avocado. I know lime juice definitely helps, but I just thought I’d ask and see how long this will last in the fridge. Thanks so much! Love the blog. 🙂
Jen says
That is awesome you have all the ingredients already! It lasts about a week in the fridge. Mine has never turned brown (even after a week when I still had a little left), so you shouldn’t have a problem with that at all. Excited for you to make it and thanks for letting me know you love my blog – made my day :)!
Lily says
How long can I keep it in the fridge before it spoils? Looks delish!!!!
Jen says
Hi Lily, it should keep at least a week. Enjoy!
Kathy says
Love making my own dressings and knowing exactly what goes into them. Found this on Pinterest and love your blog…beautiful photography! In your write up you mention garlic, but it is not in the recipe. Sounds like it might be a wonderful addition. I’ll definitely be back…want to go through your archives.
Jen says
Hi Kathy, thank you for visiting my site, so happy you found it! Thank you for catching the missing garlic – that is a huge oversight of mine that would have continued to go unnoticed if not for you!!! I am adding it right now to the recipe – can’t not have garlic. I hope you enjoy looking through my recipes and find lots of yummy food to enjoy!
Jen says
Just checked the recipe Kathy, it looks like the garlic is hidden right below the cilantro 🙂
Allison says
I might try to lighten this dressing up by subbing in fat free greek yogurt for the mayo and sour cream! Sounds delicious!
Jen says
Hi Allison! That’s a great idea to lighten it up! It won’t taste quite the same but should still be super yummy – let me know how it goes 🙂
Megan says
I just made this last night and I can see why you are obsessed with this dressing – SO good! This is going to have to stay stocked in our fridge! Thanks for the fabulous recipe!
Jen says
YAY! so happy you loved it Megan! And I think keeping it stocked in the fridge is fantastic idea 🙂
Cheryl M. says
This taste so incredibly yummy. Mine turned green, but it could be from the fresh cilantro and parsley mixed with the avocado. I didn’t have dried. Either way, I can see myself becoming addicted. Now I’m off to make the Oatmeal Cream Pies with the kiddies!! So glad I found your site 🙂 Thanks for sharing!!
Jen says
Hi Cheryl, welcome to my site, I am happy you find it as well! I am so happy you loved the dressing – its a slippery slope to addiction 🙂 The fresh cilantro and parsley would definitely make it turn green and I used a small avocado by default 🙂 I am excited for you to try the Little Debbie’s Oatmeal Cream Pies as well – talk about addicting! I hope you enjoy many new recipes here! enjoy!
Robyn Hill says
How long do you think this will last in the fridge?
Jen says
Hi Robyn! It should last about 7 days. Enjoy!
Carol says
hi, this looks delicious, have you ever put it in the freezer? Just wondering, would hate to not use it within a week and have it spoil… Thx
Jen says
Hi Carol, I don’t believe this will freeze well as mayonnaise and sour cream tend to separate when frozen. If you are worried about spoiling maybe cut the recipe in half? Hope this helps! Enjoy!
Deborah Ortiz says
Wow Wow Wow, made this yesterday with the sweet chipolte pork and some Naan bread have to say this was the best meal i have ever had, and I cook alot, this one is a real keeper and I did not change a thing except for the Naan bread.
Jen says
Hi Deborah! THANK YOU so much for letting me know this is one of the best meals you have ever had! What a compliment! Seriously, that makes me so happy to hear! I hope you find many more recipes to love here!
Deborah says
I’m working on it lol
Anna Joy says
Jen, this Tomatillo Avocado Ranch Dressing is amazing! Thank you so much for sharing it. I actually hijacked your recipe to make some deviled eggs with the same seasoning combo (Check it out here: Terrifically Tasty Deviled Eggs.) Have a great day!
Jen says
Sorry for the delay in getting back you Anna as I was out of the country for over a week. I am so happy to hear you love the dressing and i love your Deviled Eggs – what a tasty spin!
Cassie says
This looks amazing! Ani deal what might be a good diary free sub for the sour cream?
Jen says
Hi Cassie! I would try replacing the 1/2 cup sour cream with 1/4 cup mayonnaise (so you would have a total of 3/4 cup mayonnaise) and thinning out with soy milk as needed. Hope this helps!
Megan says
Holy Moly! Made this today to go with the Chipotle Sweet Pulled Pork that’s in my crockpot right now. You are right, it is out of this world! I had some on my scrambled eggs because I couldn’t wait to try it out. SO. GOOD. My sister recently told me about your site because we both love to cook and we grew up in Carlsbad. I live in San Marcos now. I had to laugh when I read your description of Philly Frank’s. My husband is from Philadelphia, so of course we had to go. It’s awesome, but the atmosphere is definitely…interesting. Anyway, I’m so glad my sister told me about your site! I just love it! There are so many recipes I can’t wait to try.
Jen says
Hi Megan! What a small world! I was in San Marcos yesterday 🙂 My sister-in-law lives right by Discovery Hills lake so we go walking there regularly. I am so happy your sister introduced you to my site and that you are already trying my recipes and more importantly think the dressing is out of this world – that means you have great taste 🙂 or at least we have the same taste which I think is great 🙂 I hope you have lots of fun exploring my site and trying recipes. Thanks for dropping a note – I look forward to hearing from you again!
Julie @ Cooks with Cocktails says
This is exactly what I have been looking for! A flavourful and somewhat healthy dressing to dip my veggies in. Can’t wait to make this!
Jen says
yay, I think you will love it! It is intoxicatingly delicious! ENjoy!
CANDIDA GUT says
Mine turned out fabulous! My daughter loved it. I did replace a few ingredients. Instead of sour cream I used greek yogurt and instead of milk I used unsweetened almond milk and I used fresh green onions. I will be making this again!!
Jen says
I love hearing that this dressing turned out fabulous and that you were able to use delicious substitutions! Thank you!!!
Lori says
Thank you for this awesome recipe, Jen. Made it today and the kids practically licked their plates clean. Yum!
Jen says
Yay! That is awesome Lori! It is so nice to find a recipe that the kids love so much!
Christina says
I’m obviously late to this party, but after having this recipe bookmarked forever, I finally made it today and WOW it is amazing! The best sauce I have ever tasted. Thank you for the amazing recipe!
Jen says
Welcome to the party Christina 🙂 But seriously thank you so much for your awesome comment – I am thrilled this is the “best sauce” you’ve ever tasted! Now you’re going to want to put it on everything!!
Tanya says
THIS is the most delicious dressing ever! I make this and add it to meals I take to friends/family. It is the most requested food after I give it away. Thank you for this awesome recipe!!!
Jen says
I LOVE your comment, thank you so much Tanya! I am obsessed with this dressing so I’m excited when someone else loves it as much as I do!
Amanda Fleming says
how long does it last in the fridge!? Thanks!
Jen says
Hi Amanda, due to the avocado, it naturally change color slightly so it is best within 1-2 days. Enjoy!
Shannon says
Oh My Gosh this dressing is sooo good. Another home run!
Jen says
Thank you Shannon! I’m so happy you loved it!
Cynthia says
I haven’t made this dressing yet but there’s no way I’m not going to. However I live alone. How long will it keep in fridge?
Jen says
Hi Cynthia, sorry for the delay as I was out of town on a cruise and without internet! Due to the avocado in the dressing, it will only keep for a couple days. Sorry!
Cheryl says
Jen,
Sounds great as do all your wonderful recipes. I am confused about something and didn’t see any other mention of it in the comment section so must be something I missed. You said “Store bought ranch seasoning. You can use store bought Ranch seasoning mix, such as Hidden Valley. I would start with 2 tablespoons and add more to taste if desired.” but I didn’t see this as one of the ingredients in the recipe. Is this in place of the spices you listed in the recipe? Looking forward to making this.
Jen says
Hi Cheryl, you would only use the store bought ranch dressing mix to replace the seasonings in the recipe – right now it includes a DIY ranch mix. I hope that helps!
Nan says
Can I use dried cilantro? What would be the equivalent measur
Jen says
Absolutely! I would start with 1 tablespoon. Enjoy!