Avocado Ranch Dressing
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh whole buttermilk
4 teaspoons corn syrup (1 tablespoon plus 1 teaspoon)
2 teaspoons white vinegar*
2 teaspoons dried onion flakes
1 teaspoon lemon juice
1/4 teaspoon salt
2 large ripe avocados
Combine sour cream, mayonnaise, buttermilk, corn syrup, vinegar, onion flakes, lemon juice and salt in a small bowl. Stir enough to mix well.
Wash avocados thoroughly. Cut in half longways and remove pit by lifting it gently out with a spoon or fork.
Remove the peeling. I do this by holding each half in one hand with cut side up and peeling it like a banana. Easy.
Lay each half on a cutting board and cut into cubes. Drop pieces into mixture in bowl and stir immediately to coat all cubes.
Do this with 1 avocado at a time to prevent as much darkening of the fruit as possible. This helps keep the lovely, green color integrity.
Pour your mixture into a food processor and pulse-process until it is smooth and creamy.
Pour into a salad dressing jar or container with an airtight lid. (I recycle used salad dressing bottles.)
Refrigerate immediately and store unused dressing in the refrigerator.
Flavor is best when chilled a few hours or overnight to allow the flavors to meld. The onion flakes will also hydrate.
To serve drizzle over your favorite salads.
Goes well with all salads that you would normally serve original Ranch Dressing with.
*Apple cider vinegar can be substituted for the white vinegar in this Avocado Ranch Dressing Recipe. However, it's dark color does tend to dull the beautiful green color of your dressing.
TIP: To use as a dip reduce the buttermilk to achieve your desired dip consistency.