A veggie tray is a classic appetizer, but I feel like it needs an update. Don’t get me wrong, I could dip veggies in ranch dressing for days, just like being a kid again, but it’s tired. Give me veggies with an Avocado Cool Ranch Dip? Now you’ve got my avocado-loving, nostalgia-for-the-90s, millennial adult interest.
With fresh herbs filling my garden and the farmer’s markets right now, homemade ranch is just a few ingredients away. Fresh cilantro, basil, and chives are featured in this Avocado Cool Ranch Dip. This recipe uses ripe avocados in place of mayonnaise for a boost of healthy fats and fiber. Blend them up with some Greek yogurt, lemon, garlic, and spices, and you’ve got an irresistible dip that anyone will love! (Especially those of us with a soft spot for those cool ranch-flavored chips that debuted in the ‘90s.)
Avocado Cool Ranch Dip with a platter of fresh veggies for dipping makes the perfect summertime snack for pool parties, barbecues, picnics, or even a weekday at home with the kiddos on summer vacation. The dip keeps well in the refrigerator, so it can be made and used for snacking all week long, too. It might even be a new lunch box addition for the next school year!
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Original publication date: June 10, 2021
A veggie tray is a classic appetizer, but I feel like it needs an update. Give me veggies with this Avocado Cool Ranch Dip!
2 ripe avocados, peeled and pit removed
Juice of 1 large lemon
2 cloves garlic, peeled
1/2 cup plain, unsweetened Greek yogurt
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh basil leaves, chopped
3 tablespoons fresh chives, chopped
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2-3 Tbsp. cold water
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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