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I’m usually firmly on Team Chunky Guacamole, preferring my guac to have some junk in its trunk, texture wise. But this sneaky little Ranch Guacamole recipe is the exception. It’s a little weird, a little different and is somehow at its best when whipped up silky smooth for your dipping pleasure. Eh, sometimes I’m a little food-fickle.
If you’ve been following along with my Seasoning Series, this Ranch Guacamole wraps up the second week of recipes for easy nightshade and seed spice free seasoning mixes. Today’s simple recipe is a great way to use my dairy free Ranch Seasoning mix to snazz up your guac and go off the beaten path from your standard cilantro-lime recipes.
It’s basically what happens when you throw the tangy, herbaceous hints of Ranch dressing into the guacamole mix. If guac and Ranch had a baby, it’d be this creamy, zesty bad boy. The kind that hangs out behind the bike shed and tries to peer pressure you into trying something new that you probably shouldn’t. Yup, that guy. Except this time around, you don’t have to worry about what he’s got to offer being bad for you. Unless you get a little addicted to this stuff. It could happen.
Unlike a traditional ranch based dip, this is much thicker and creamier, thanks to the avocado and avocado oil. Adding the additional oil helps get a luscious texture that makes this Ranch Guacamole not just great as a dip, but also a great stand in for traditional places where you’d usually reach for the mayo in your formerly-eggs-are-ok life.
I chose avocado oil because I had it to hand and it makes logical sense in an avocado based recipe, but you could substitute in any neutral olive oil if you like. Just keep away from the extra virgin stuff, since that will be way too strong a flavor here.
In keeping with the Ranch flavor theme here, I used a mixture of lemon juice and white wine vinegar to add a little kick that would usually come from buttermilk if we still visited dairyland once in a while. I’m gonna be honest, I have a love hate relationship with vinegar in general. I adore tangy sour flavors, yet cannot stand anything that whiffs remotely acidic. Go figure. After a childhood where the only kind of vinegar available was limited to the horror show that is malt vinegar, I developed pretty much a gag reflex to the smell. To this day, one sniff of Sarsons can make me dry heave. Classy, right?
So you can appreciate that I’m a tad over sensitive on the vinegar front. As a result, I’ve given the amounts of white wine vinegar as a range, not an absolute. I’d suggest starting with the smaller amount, then tasting and adding extra white wine vinegar to taste. Personally, I like err on the “less is more” side of caution for my taste, but Mr M likes an extra teaspoon or so per batch and claims that makes it perfect. (My nose begs to differ, but since he helped me nail the vinegar balance in the famed German Potato Salad in my cookbook, I will begrudgingly concede he might know what he’s talking about here. Maybe.)
The fun thing about this Ranch Guacamole is that the addition of oil and vinegar helps stop the usual discoloration you get when you make guacamole. So much so that this recipe doesn’t go brown in the fridge within hours as with plain guac, which means that you can actually make this up ahead of time just fine. I’m still testing out how long it will last before it discolors, since Mr M keeps eating the damn test batches. He loves the stuff! So far, the record is two days before it disappears. I usually whip this up in my mini food processor, but I’m guessing you could just as easily use an immersion blender and a tight fitting jar. Let me know if you test that theory!
Did you miss my earlier AIP Seasoning Series posts?
This post was included in the AIP Recipe Roundtable.Print
- Yield: 1 1/4 cup / 285 g 1x
- BLEND: Cut the avocado in half and carefully remove and discard the pit. Scoop out the avocado into a mini food processor. Pop on the lid, roughly chop the avocado, then scrape down the sides and add all the other ingredients, starting off with the smaller amount of white wine vinegar. Blend until smooth. Taste and add extra white wine vinegar, if you wish.
- STORE: Unlike normal guacamole, this Ranch Guacamole will keep at least two days stored in an airtight glass jar without discoloring, which means you can make it ahead of time. No need to eat it immediately or mess around with saran wrap / oil / sorcery to prevent browning!
- SERVE: You can serve this Ranch Guacamole with lots of vegetables, sweet potato or plantain chips for a twist on classic guac recipes. It also works well as a replacement for mayo in your favorite salad and dip recipes.
I used avocado oil since it’s a natural fit in an avocado based dip, but you could use a neutral (not extra virgin!) olive oil, too.
Add the white wine vinegar a little at a time, to taste, starting with the smaller amount in the recipe. Adjust to suit the level of tanginess you like.
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