Food & Cooking Recipes Appetizers Avocado Ranch Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 8 Grown-ups and kids alike will love this spin on the traditional ranch dip. Thin it with a little water and it also dresses a salad. Ingredients 1 small clove garlic, peeled and smashed Coarse salt and freshly ground pepper 1 avocado (8 ounces), chopped 1 tablespoon white-wine vinegar 1 cup low-fat buttermilk 1 teaspoon Dijon mustard 2 tablespoons extra-virgin olive oil 1 cup mixed fresh herbs (such as chives, tarragon, basil, cilantro, and parsley), plus more for serving Crudites, for serving Directions Using a flat side of a knife, mash garlic with 1/2 teaspoon salt until a paste forms. Transfer to a food processor with avocado, vinegar, buttermilk, mustard, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; puree until smooth. Add herbs; pulse just to combine. Transfer to a bowl, cover, and refrigerate at least 30 minutes and up to 4 hours. Sprinkle with more herbs and serve, with crudites. linda xiao Rate it Print