Avocado Greek Yogurt Ranch Dressing

06.08.2015

Avocado Greek Yogurt Ranch Dressing | Cooking Classy

I made this dressing to go with this Mexican Grilled Salmon Salad but use it for all your favorite salads! It’s deliciously creamy, healthy and totally delicious! For a cilantro-lime version, swap out all of the herbs listed for 1/3 cup cilantro (no need to chop first. I just chopped those listed in this recipe for easier measuring) and 2 green onions, chopped into thirds.

For the Mexican Grilled Salmon Salad see link here.

Avocado Greek Yogurt Ranch Dressing | Cooking ClassyAvocado Greek Yogurt Ranch Dressing | Cooking Classy

Avocado Greek Yogurt Ranch Dressing

Avocado Greek Yogurt Ranch Dressing

Ingredients

  • 1 cup plain fat free or low-fat Greek yogurt
  • 1 medium avocado, peeled and cored
  • 1 1/2 Tbsp fresh lime juice
  • 1 clove garlic
  • 2 Tbsp chopped fresh parsley (or 2 tsp dried)
  • 1 - 2 tsp chopped fresh dill, to taste (or 1/2 tsp dried)
  • 2 tsp chopped fresh chives (or 3/4 tsp dried)
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • Up to 6 Tbsp milk, as needed (for a slightly richer dressing sub 2 Tbsp olive oil for some of the milk)

Directions

  • Add all dressing ingredients except for milk to a food processor. Pulse until well blended then add in milk 1 Tbsp at a time to reach desired thickness. Store in refrigerator in an airtight container.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2015/06/avocado-greek-yogurt-ranch-dressing/

20 comments

  • Nicole: this is random, but do have a brush you use to clean this bottle? I can only seem to find brushes that are too wide to fit in, or too narrow to actually clean the inside. Thanks! June 9, 2015 at 6:33am Reply

    • Jaclyn: I don’t have one I actually just got this bottle and cleaning it was a pain! I tried a wet paper towel and butter knife and that worked okay but a thin brush would be so much butter. June 9, 2015 at 5:20pm Reply

  • E: And what is the expected shelf life, in the fridge? Does the lime help it last? June 10, 2015 at 8:46am Reply

  • Chuck Premoe: It’s called a bottle brush. You should be able to find them in most stores in the isle that sells kitchen supplies. Hope this helps. June 14, 2015 at 5:16pm Reply

  • Fiona: How long would this keep for in the fridge? June 15, 2015 at 1:02pm Reply

    • Jaclyn: The dressing will keep for a couple days in the fridge but the top layer may start to brown a bit. June 15, 2015 at 1:23pm Reply

  • Mae: Is it okay to use white pepper as a substitute of black pepper? June 26, 2015 at 1:22am Reply

    • Jaclyn: That’s just fine. I hope you love it! June 26, 2015 at 2:52pm Reply

  • Victoria Haneveer: I’m going to make this tonight to go with mixed baby salad leaves. My husband is a newly diagnosed diabetic and I try to keep our meals interesting. Avocados are so healthy (and yummy) so I’m looking forward to trying this recipe :) August 11, 2015 at 1:21am Reply

    • Jaclyn: I hope you and your husband love it! August 11, 2015 at 11:00am Reply

  • Mollie: This is some awesome dressing! For my taste I thought it needed a little heat, therefore I added half a jalapeño. I’m serving this on your Mexican grilled salmon salad for dinner tonight. Thanks! September 7, 2015 at 11:06am Reply

  • Kate: Hi I loooove the sound of this dressing but I’m unsure what it should go with, any suggestions? October 13, 2015 at 5:39am Reply

  • Rebecca: What’s the calorific content of this dressing? October 13, 2015 at 10:38am Reply

    • Jaclyn: Sorry I don’t have nutritional info for my recipes. October 19, 2015 at 11:06pm Reply

  • Caroline Gull: Awesome dressing! You can use rice to wash a bottle.Use a bit of Dawn dish liquid,than rinse thoroughly. March 28, 2016 at 8:12am Reply

    • Jaclyn: Thanks for the tip Caroline! April 4, 2016 at 11:48am Reply

  • Danielle: I thought the dressing was a little tart so I added a Tbsp of agave nectar , other than that very tasty. April 1, 2016 at 11:52am Reply

  • Quinn: I mistakenly thought that plain greek yogurt would come in 1 cup containers, boy was I wrong. And I didn’t want to go back to the store. So I just used low fat cottage cheese to make it to the 1 cup needed in greek yogurt. I also used extra of each spice. Turned out great! The way I made it, it works out to about 35 cal per serving. I was able to get 10 servings out of the recipe. Next time I think I’ll add some chipotle to it for a little kick. April 25, 2016 at 9:49am Reply

  • Lynn Simpson: Can I freeze this dressing? I love it, but found that it made so much and don’t want to waste it. May 10, 2016 at 8:41pm Reply

    • Jaclyn: I wouldn’t recommend it, avocados and greek yogurt don’t freeze and thaw very well. Next time around I’d just half the recipe. I’m glad you like it though :). May 11, 2016 at 11:50am Reply

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