It only takes a small handful of ingredients and a few minutes to whip up some creamy and delicious Avocado Lime Ranch Dip! Filled with cilantro, lime juice, and avocado, this ranch dip is perfect for dipping chips or topping Mexican dishes!
If you’ve tried our Cafe Rio copycat dressing, you know how delicious the flavors of cilantro, lime, and ranch are together. This dip is like a THICKER version of that dressing—and it tastes just as amazing on top of tacos, taquitos, and tortilla chips!
Avocado Ranch Dip
I love dips. Really, it’s almost impossible for me to have chips or any kind of appetizer for that matter without one. Are you with me? My kids may be slightly obsessed too (especially if it’s ranch or ketchup).
Over the past few years they’ve also become obsessed with the Cafe Rio Ranch Dressing recipe we make all the time now with Mexican food and quesadillas. It’s our favorite!!
When I saw this recipe for Avocado Lime Ranch Dip from Betty Crocker, I knew I had to try it. It’s thicker than the Cafe Rio dressing, but is delicious and makes a great dip for tortilla chips as well as a tasty topper for any and all Mexican food.
If you love avocados, cilantro and sour cream you’ll definitely want to save this recipe. The addition of avocado (and not putting in any milk) makes this ranch dip thicker and creamier than the Cafe Rio ranch dressing. It also has the most perfect hint of lime!
6 ingredients required:
This avocado lime ranch dip only needs 6 ingredients total!:
- sour cream
- lime juice
All you have to do is scoop the avocado out of the the skin (I usually cut in half lengthwise, and use a spoon to remove the pit and then scoop out the inside of the avocado), and place in a food processor or blender.
Then, add the remaining five ingredients and blend until everything is combined. And that’s it! It literally takes just a few minutes. Just pop it in the fridge until you’re ready to serve it, and enjoy!
Lighten it up: I know sour cream and mayo can be kind heavy sometimes. So if you want to lighten things up, you can always use an equal amount of fat free sour cream, or greek yogurt. It will change the consistency and taste a little bit, but it will still be tasty!
Thin it out: If you prefer your dip to be a little thinner, you can add milk or olive oil to your dip, 1-2 Tbsp at a time, while it’s in the blender/food processor. Just keep adding until you reach your desired consistency.
Use this dip with:
Making ahead/storing: I’ve only ever made this dip a few hours before whatever party/gathering it’s being used for. As long as you keep it covered and in the fridge, it should do just fine! Don’t let it sit out at room temp for too long.
We make some sort of Mexican dish at least once a week so you know I’ll be making these stuff a ton!!
For more great dips, be sure to check out:
- Chili’s Copycat Salsa
- Black Bean & Corn Salsa
- Hamburger Queso Dip
- Cafe Rio’s Ranch Dressing
- Cream Cheese Bean Dip
- Dill Vegetable Dip
Avocado Lime Ranch Dip Recipe
- 1 avocado halved and pitted
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp minced garlic
- 1/4 bunch cilantro
- 1 tbsp lime juice
- Scoop avocado out and place in blender or food processor.
- Add remaining ingredients and blend until all combined.
- Refrigerate until ready to serve.