Creamy Avocado Ranch Dip
Growing up I loved to eat raw veggies, but only if they were covered in obscene amounts of ranch dressing. I would pick the tiniest broccoli or cauliflower floret and dunk that thing deeeeep in the shared ranch dip bowl. Oops, I got some on my fingers (#sorrynotsorry). Of course times have changed. I am no longer drowning my salad and uncooked veggies in chemicals and additives, and there is no way in heck anyone's ungloved fingers will be allowed near a shared bowl of dip at a social gathering (when they can happen again that is).
Now that I am older, wiser, and (somewhat) more aware of proper manners, I think more about the ingredients in the food I eat. I have been amazed time and time again by the difference in flavor of homemade sauces, dips, and dressings when compared to store bought versions. And they are generally easy too! This one takes no more than 5 minutes to whip up, but the oohs and ahh that you will receive as a result of feeding this to your friends and family will last a lifetime.
I love to eat this with any kind of veggies, on sandwiches and wraps as a tasty replacement for mayo, or as a salad dressing. I used to do a vegan chef's salad at Happy Buddha with tons of this dressing beautifully drizzled on top. Heaven. If it's too thick for your liking to use as a salad dressing, add a bit of filtered water to thin out.
1/2 can (about 3/4 cup) coconut cream
1 ripe avocado
Juice of 1 freshly squeezed lemon
2 large cloves of garlic, roughly chopped
1/4 small onion, roughly chopped
2 tbs fresh dill, roughly chopped (sub with 2 tsp dried dill)
2 tbs fresh parsley, roughly chopped (sub with 2 tsp dried parsley)
1/8 tsp ground paprika
1/4 tsp salt
1/8 tsp ground pepper
1. Add all ingredients to a blender and blend on high, scraping down the sides as necessary. Blend till smooth and creamy. Give it a taste and adjust the seasonings to your liking.
2. Serve immediately or place in an air tight container for up to 3 days.