Avocado “Ranch” Dip
Makes around 8 oz, or 4 servings
- 1 large avocado
- 1 cup coconut milk
- 3 tablespoon lemon juice
- 2 teaspoon dill
- 1-2 teaspoon salt
- 1 clove garlic (or 1 tsp garlic powder)
- 1/2 teaspoon onion powder (or 1 tablespoon fresh chopped chives or scallions)
Throw all ingredients into a blender or food processor and combine until thoroughly mixed.
Stores for up to a week when refrigerated in an airtight container – the lemon juice prevents browning!
Notes: Add any other chopped fresh herbs you have on hand, such as parsley or chives. Use around ½ cup of buttermilk or yogurt in place of the coconut milk if you prefer. Use this as a dip for fresh veggies or thin it out a bit and use it as a dressing for a salad of lettuce, tomatoes, cucumbers, and other fresh and crunchy vegetables.