This is a fantastic buttermilk avocado ranch dressing that is used most often with Chili’s Southwestern Eggrolls.  I would encourage you to try with some of the other Chili’s restaurant recipes including a simple salad.

Whether you’re using it as a dipping sauce or a salad dressing, this is one you’re going to want to make up fresh because of the avocado. If you do this up too far in advance the avocado will begin to get a funny taste to it.  The vinegar will help to preserve the avocado, but I would stick to making it the day ahead.

If you’re freezing the Southwestern Eggrolls overnight, go ahead and make this at the same time and refrigerate it to help bring all the flavors together. Serve this up with a nice garnish of fresh chopped tomatoes and onion.

Ingredients

• ½ Avocado
• ¼ Cup Mayonnaise – Don’t use the low-fat unless needed. It will change the flavor.
• ¼ Cup Sour Cream
• 1 Tbsp Buttermilk
• 1½ tsp White Vinegar
• 1/8 tsp Salt
• 1/8 tsp Dried Parsley
• 1/8 tsp Onion Powder
• Dash Dill Weed
• Dash Garlic Powder
• Dash Ground Black Pepper
• 2 Tbsp Tomato – Chopped
• 1 Tbsp Onion – Chopped

Directions

1. Place the avocado in a bowl and mash with a fork until it’s smooth. Some small lumps are ok and add to the flavor.
2. Add in the rest of the ingredients EXCEPT the chopped tomato and onion.
3. Stir until everything is mixed well.
4. Place in a small serving bowl and top with the chopped tomato and onion.