¼cupsour creamcan substitute Greek yogurt for lighter version
2tablespoonsfresh lime juice
Wash and dry the avocados. Cut into two halves, remove the pit, and then scoop the flesh out into the food processor (after removing any brown parts) along with the garlic cloves and chopped cilantro. If you're using jalapenos, remove the stems (and seeds for a milder flavor) and then chop them into small pieces and place them in the food processor. Pulse to combine.
Add the remaining ingredients and then pulse until it's combined into a creamy texture. Your avocado lime ranch dressing is ready!
You can use this as a thick dressing or dip. To dilute the thickness, you can add a bit of water or buttermilk for a more rich dressing.
Jalapeno peppers are optional but I find that they give a bit of heat and balance the creaminess of the dressing quite well. You can also add some Chipotle powder.
This is a rich dressing. To make it healthier, substitute the sour cream and mayonnaise with equal parts Greek yogurt.
You can store this in an airtight container in the fridge for up to one week. Fresh avocados will tend to brown after that and lose its bright green color.