If you love to snack on fresh veggies and crackers, then you are going to love this recipe.
Since going vegan, I haven’t found a good salad dressing or dip that doesn’t contain milk products. That is part of the reason we rarely eat salad or raw vegetables, because there is just no good dip or dressing to go with it. We used to eat a lot of Caesar salads before and ranch dip too. After trying many disappointing vegan dressing recipes, I figured that I better just go ahead and invent my own recipe already, one that myself and the kids would enjoy so that we could eat more raw veggies.
I love mashed avocado on toast with a bit of sea salt and so that is often what I would use to dip raw veggies or crackers in. One day I thought I would try making my favorite dip even more tasty by adding the flavor of fresh chives, green onion, dill and garlic powder to it. A bit of vegan mayo and a squirt of lemon juice makes this dip completely delicious!
Avocado Ranch Dip
Makes about 1/2 cup
- 1 ripe avocado
- 1/3 cup vegan mayonnaise
- 1 1/2 tablespoons minced fresh chives
- 1 1/2 tablespoons minced fresh green onion
- 1 1/4 teaspoon dill weed
- 1 1/4 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon lemon juice
Mash the avocado in a small bowl. Stir in the vegan mayonnaise, chives, green onion, dill, garlic powder, sea salt and lemon juice. Eat within a few hours, as mashed avocado does not keep well.
This is especially good with Mary’s Organic Onion Crackers.