Best Ranch Guacamole Recipes

Layered Guacamole Ranch Party Dip image

Provided by Food Network

Time 15m

Yield 10

Number Of Ingredients 6

1 can (15.5 oz.) reduced sodium black beans, rinsed and drained
10 Tbsp. Wish-Bone® Guacamole Ranch Dressing, divided
1 cup whole kernel corn
1 large tomato, finely chopped
1/2 cup sliced pitted ripe olives, drained (optional)
2 Tbsp. finely chopped pickled jalapeno

Steps:

1. Mash beans with 2 tablespoons Wish-Bone® Guacamole Ranch Dressing in small bowl.
2. Evenly layer bean mixture, corn, tomato and olives in 2-quart glass bowl. Drizzle with remaining 1/2 cup Dressing, then sprinkle with jalapeno. Serve, if desired, with tortilla chips or your favorite party dippers

Tangy Guacamole-Ranch Dip image

Provided by Food Network Kitchen

Time 45m

Yield 2 cups

Number Of Ingredients 11

1 1/4 cups low-fat buttermilk
One 8-ounce avocado, halved, pitted and peeled
1/4 cup loosely packed chopped fresh cilantro
1/4 cup loosely packed fresh dill fronds
1/4 cup loosely packed fresh flat-leaf parsley
1 teaspoon white wine vinegar
3 scallions, white and light green parts chopped
1/2 clove garlic, finely chopped
Fine salt
1 small tomato, finely chopped
Pita chips, for serving

Steps:

Put the buttermilk, avocado, cilantro, dill, parsley, vinegar, scallions and garlic in a blender and blend until smooth. Transfer to a medium bowl and season with 1/2 teaspoon salt. Fold in the tomato. Cover with plastic wrap that sits directly on top of the dip and refrigerate for 30 minutes or up to 1 day before using. Serve with pita chips for dipping.
Copyright 2016 Television Food Network, G.P. All rights reserved

Ranch Guacamole image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 12

2/3 cup sour cream
1/2 cup buttermilk
1 clove garlic, grated
1/2 teaspoon onion powder
Pinch of sugar
Kosher salt and freshly ground pepper
4 avocados
2 Campari or other small vine-ripened tomatoes, chopped
1/2 cup chopped white onion (about 1/4 onion)
1/4 cup finely chopped fresh chives
2 tablespoons chopped fresh parsley
Tortilla chips, for dipping

Steps:

Whisk the sour cream, buttermilk, garlic, onion powder and sugar in a large bowl until smooth; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Halve the avocados and discard the pits; scoop the avocados into the bowl with the dressing and mash. Stir in the tomatoes, onion, chives and parsley and season with salt and pepper. Serve with chips.
You can make this guacamole 4 to 6 hours ahead; lightly cover and refrigerate. The sour cream and buttermilk will help prevent discoloration.

Runnin' Rebels Ranch Guacamole image

Provided by AZPARZYCH

Categories Onions

Time 20m

Yield 3 cups, 24 serving(s)

Number Of Ingredients 8

3 large Hass avocadoes, halved, pitted, and peeled
1 cup red onion, diced
3/4 cup fresh cilantro leaves, chopped
3/4 cup red bell pepper, diced
1 large anaheim chili, diced
3 tablespoons fresh lime juice
1 (1 ounce) package hidden valley ranch dressing mix
1/4 teaspoon fresh ground black pepper

Steps:

In a medium bowl, using a fork or potato masher, mash the avocados until chunky.
Add the onion, cilantro, bell pepper, and chile.
In a small bowl, combine the lime juice and package of Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Add to the avocado mixture along with the pepper and stir gently to combine.
Transfer the dip to a serving bowl and place a piece of plastic wrap directly on the surface of the guacamole, pressing to eliminate any air pockets (this will help keep the guacamole from turning brown).
Serve at room temperature
*NOTE*.
This dip is best when made within 8 hours of serving, but it can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before serving, but keep covered until ready to serve.