Martha Stewart Avocado Ranch Dip

Martha Stewart avocado ranch dip takes 45 minutes and a buttermilk, avocado and fresh herb blend to make a creamy, tangy dip for crunchy vegetables. This easy make-ahead party dip fits game day, summer cookouts and potluck tables, and even the kids will happily eat their veggies with it.

Smash the garlic with salt into a smooth paste before it goes in the processor, so no raw chunks bite back in the finished dip. Skip it and you get sharp, uneven garlic hits instead of a mellow flavor.

Martha swaps the usual mayonnaise and sour cream for ripe avocado and low-fat buttermilk, which keeps the dip creamy and light. A full cup of mixed fresh herbs also gives it a bright green color and a fresher taste than any packet mix.

Martha Stewart Avocado Ranch Dip

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking timeminutes

Calories

90

kcal

Avocado and buttermilk blend into a thick, silky dip, and the herbs get pulsed in last so they stay bright and flecked. Chilling for a bit lets the garlic and herbs settle into the creamy base.

Ingredients

• 1 small clove garlic, peeled and smashed
  

• Coarse salt and freshly ground pepper
  

• 1 avocado (8 ounces), chopped
  

• 1 tablespoon white-wine vinegar
  

• 1 cup low-fat buttermilk
  

• 1 teaspoon Dijon mustard
  

• 2 tablespoons extra-virgin olive oil
  

• 1 cup mixed fresh herbs (such as chives, tarragon, basil, cilantro, and parsley), plus more for serving
  

• Crudites, for serving
  

Directions

• Mash the garlic: Smash 1 small garlic clove with 1/2 teaspoon salt using the flat side of a knife. Keep working it until it turns into a smooth paste.
• Puree the base: Add the garlic paste, 1 chopped avocado, 1 tablespoon white-wine vinegar, 1 cup buttermilk and 1 teaspoon Dijon mustard to a food processor. Then add 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper, and puree until smooth so the avocado leaves no lumps.
• Pulse in the herbs: Add 1 cup mixed fresh herbs, such as chives, tarragon, basil, cilantro and parsley. Pulse just to combine, because over-blending turns the dip murky instead of flecked with green.
• Chill the dip: Transfer the dip to a bowl, cover it and refrigerate for at least 30 minutes and up to 4 hours. That time lets the flavors meld before serving.
• Garnish and serve: Sprinkle the dip with more fresh herbs. Then set it out with crudites for dipping.

Tools for this recipe

• Cuisinart 14-cup food processor, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different mix of herbs in this dip?

Yes, the recipe is flexible, so use any combination of chives, tarragon, basil, cilantro and parsley that you like. Just keep the total at about 1 cup, since that is what gives the dip its color and flavor.

How long does avocado ranch dip keep in the fridge?

The recipe calls for chilling it for up to 4 hours, which is the safest window for color and texture. Avocado browns over time, so it is best served the same day.

Can I turn this dip into a salad dressing?

Yes, Martha notes that thinning it with a little water turns it into a salad dressing. Add the water a teaspoon at a time until it pours the way you like.

What can I serve with avocado ranch dip besides raw vegetables?

It works well with pita chips, pretzels or chicken wings, and it makes a good spread for sandwiches too. Sturdy dippers like carrots and celery hold up best to the thick texture.

What is the most common mistake when making this dip?

Over-processing the herbs is the usual problem, since blending them too long turns the dip a dull green. Pulse them in at the end just until combined so you still see flecks.