Avocado Ranch Dressing

We had a couple of avocados sitting around that we were worried might go bad if we didn’t use them. I substituted Greek yogurt for sour cream, and added just enough vinegar to give it a nice little zing. I still say it needs more cumin, but Ed liked it as is. If you find it’s too thick to use as salad dressing, add a little low-fat milk to thin it out.

Avocado Ranch Dressing

From Sabreland | Condiments and Sauces | American

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• Dig-in

Using yogurt instead of cream cheese or sour cream makes this a little healthier, with no flavor sacrificed.

Total 00:15

Prep 00:15

Cook 00:00

cal Calories 37kcal

fat Total Fat 3g

sat fat Saturated Fat 1g

chol Free Cholesterol 1mg

sodium Sodium 67mg

Low carbs Total Carbohydrate 2g

Serving size 28g Calories from fat 26kcal Fiber 1g Protein 1g Sugar 1g

20 servings Servings 5678910111213141516171819202122232425262728293031323334353637383940

Ingredients

• 2 cups avocado
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 3/4 tbsp white balsamic vinegar
• 1 tbsp onion powder
• 3/4 tbsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp dill

Directions

1. Blend all ingredients well and store in the refrigerator.

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug