Ranch Guacamole
- Yield: 1 1/4 cup / 285 g 1x
Ingredients
Scale
- 1 very large avocado (about 220 g / 7.8 oz of avocado)
- 1/4 cup / 60 ml avocado oil (see notes)
- 2 tbsp / 30 ml lemon juice
- 2 1/2 tbsp / 15 g Dairy Free Ranch Seasoning
- 1 1/2 – 2 1/2 tsp / 7 – 12 ml white wine vinegar (see notes)
- 1/2 tsp fine sea salt
Instructions
- 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.
Notes
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.
I always whip this up in my mini food processor, but you can probably also use an immersion blender and tight fitting cup, too.
Find it online: https://meatified.com/ranch-guacamole-aip/