You know what I miss, and I mean really miss, that creamy, flavorful dip called Ranch dressing. In my pre-no-dairy-for-you days, I loved going to parties or barbecues and savoring the tang of the sour cream and bite of dill. Granted, I have experimented a few times with trying to make it with substitutions but never really getting the result I hoped for, especially since I discovered the ready made packets of seasoning can sometimes have a kick of dairy, depending on the brand you buy. ::sigh::
The other day, I wandered around the internet looking for "make your own seasoning blends" as meat rubs, but managed to stumble upon a really basic Ranch seasoning blend from HeandSheEatClean.com. To get the recipe for just the Ranch seasoning, go here. After reading through the recipe, I began to mull over the possibility for trying my hand, again, at a Ranch vegetable dip, especially since the 4th of July was at the end of the week.
Wouldn't you know, it was while I was grocery shopping with two ramped up little boys, high from the latest kitten encounter, that the light bulb moment hit. Avocado. Yep, simple and green, and a great healthy fat item I could actually tolerate, just like my beloved coconut milk. So you can bet I grabbed a few, especially since there happened to be a lovely sale on them, and home they came with me.
I knew that the avocados would definitely make a great base to this recipe but to lighten it up, both in color and texture, I added in some coconut milk to make it less like a guacamole and more like a traditional dip. And to avoid that persnickety issue of the avocado getting that browning issue, I added in a healthy dose of fresh lemon juice. Bonus, the lemon juice brought in the classic tangy aspect the sour cream would normally add in the traditional recipe. And if you want this as more of a dressing, just switch over to a lite coconut milk but slowly add to the avocados so as not to over-thin the mix.
The fact that it tasted so good right after making it, really made me thrilled because I knew it would only get better once things had a chance to really marry and blend together. Altogether, it took less than 10 minutes to make, too. Not shabby, at all.
Dairy Free Avocado Ranch Veggie Dip
2 very ripe avocados
1/2 can of chilled Golden Star Coconut Milk (not Lite)
1 medium lemon, freshly juice
1tbsp dried parsley
1tbsp dried dill
3/4 tsp garlic powder
1/2 tsp dried chives
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp salt
Spring of fresh parsley for garnish (optional)
You will also need a stick blender (or food processor if without one), a medium size bowl, spatula, and air tight container.
1. Cut both avocados in half, remove pit and spoon meat into the bowl. Then add in lemon juice and blend smooth with stick blender.
2. Add in coconut milk and continue to blend with stick blender until a smooth and airy consistency is reached.
3. Add in all dry ingredients and then fold together using spatula.
4. If not serving immediately, make sure to store in an air tight container. The lemon juice does help the avocado from browning, but you will need to stir a few times before serving when ready.