Keto Jalapeño Avocado Ranch Dressing And Dip – Health Starts In The Kitchen Recipe

I made an Avocado Ranch Dressing with lime, jalapeño, and creamy avocado that doubles as a veggie dip or a salad dressing.

I can’t stop sneaking spoonfuls of this Keto Avocado Dressing, it’s messy and totally worth it. A ripe avocado and jalapeño bring creamy heat and a bright pop that somehow makes plain meals more interesting.

This Jalapeno Ranch Dressing doesn’t try to be fancy, it just shows up with bold flavor and gets the job done, every single time. I find myself grabbing it for dips, for salads, even for random snacks, and each time I think, why didn’t I do this sooner.

If you like things with attitude, this will make you curious, and probably a little obsessed.

Ingredients

• Avocado supplies creamy monounsaturated fats, fiber and potassium, keeps dressing rich and filling.
• Mayonnaise adds silkiness and mostly fat calories, little protein or carbs, super satisfying.
• Sour cream brings tang, smooth texture, some protein and more rich fat.
• Lime brightens with acidic sourness, vitamin C and fresh zippy flavor.
• Jalapeño gives heat and capsaicin, adds vegetal bite and vitamin C.
• Garlic boosts savory depth, allicin with immune perks, pungent but needed.
• Cilantro adds bright herb notes, antioxidants and a fresh finish.
• Almond milk thins without carbs, buttermilk would add tang and tiny protein.

Ingredient Quantities

• 1 large ripe avocado
• 1/2 cup mayonnaise (full fat)
• 1/2 cup sour cream (full fat)
• 2 to 4 tbsp fresh lime juice (about 1 lime)
• 1 small jalapeño
• 1 clove garlic
• 2 tbsp fresh cilantro
• 1 tbsp fresh chives
• 1 tsp dried dill weed
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 2 to 4 tbsp unsweetened almond milk or full fat buttermilk
• pinch cayenne pepper (optional)

How to Make this

1. Cut 1 large ripe avocado in half, remove the pit, scoop the flesh into a blender or food processor so it blends smooth; if your avocado isnt soft enough mash it with a fork first.

2. Remove stem from 1 small jalapeño, halve and scrape out seeds if you want less heat, then roughly chop and add to the blender; wear gloves or wash hands after handling if you’re worried about the burn.

3. Add 1/2 cup mayonnaise (full fat) and 1/2 cup sour cream (full fat) to the avocado, along with 2 to 4 tbsp fresh lime juice (start with 2 tbsp and add more if you like it tangy).

4. Toss in 1 clove garlic, 2 tbsp fresh cilantro and 1 tbsp fresh chives; save a little cilantro and chive for garnish if you want it pretty.

5. Add 1 tsp dried dill weed, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp fine sea salt and 1/4 tsp black pepper plus a pinch cayenne pepper if you want extra kick.

6. Pulse or blend until creamy and smooth, scraping down the bowl as needed; if the dressing is too thick stream in 2 to 4 tbsp unsweetened almond milk or full fat buttermilk until you reach the dressing consistency you like.

7. Taste and adjust: add more lime for brightness, more salt for depth, or leave jalapeño seeds in for more heat; remember flavors mellow after chilling so dont overdo the salt.

8. Chill at least 30 minutes to let flavors marry, store in an airtight container in the fridge for up to 4 days, and use as a dip for veggies, a salad dressing or a creamy guacamole alternative.

Equipment Needed

1. Blender or food processor, to puree the avocado until it’s smooth
2. Chef’s knife, for halving avocado, seeding jalapeño and chopping herbs
3. Cutting board, nothing fancy needed
4. Spoon or rubber spatula, to scoop avocado and scrape the bowl
5. Measuring cups and measuring spoons (1/2 cup, tbsp, tsp)
6. Citrus juicer or reamer, or just a fork to squeeze the lime
7. Small bowl or mason jar for chilling and serving
8. Airtight container for storing leftovers, plus gloves or paper towels if you’re worried about jalapeño burn

FAQ

Keto Jalapeño Avocado Ranch Dressing And Dip – Health Starts In The Kitchen Recipe Substitutions and Variations

• Avocado: swap with 3 tbsp softened full fat cream cheese or 1/2 cup full fat Greek yogurt — cream cheese keeps it rich and super low carb, yogurt gives a tangy, smoother texture.
• Mayonnaise (full fat): use 1/2 cup full fat Greek yogurt plus 1 tbsp olive oil to restore fat and mouthfeel, or use an equal amount of avocado oil mayo if you want the same flavor.
• Sour cream (full fat): replace with 1/2 cup crème fraîche for a similar richness, or 1/2 cup full fat Greek yogurt if you want a slightly tangier but still creamy result.
• Unsweetened almond milk / full fat buttermilk: sub with unsweetened canned coconut milk for a keto friendly creamy option, or thin out 1 tbsp heavy cream with water to reach the same pourable consistency.

Pro Tips

1. If your avocado isnt soft enough, microwave it for 10 to 15 seconds wrapped in a paper towel or let it sit in a brown paper bag with a banana for a day, then mash well before blending so you dont get stringy bits. Cover the dressing surface with plastic wrap right against it to stop browning, it helps a lot.

2. Add the jalapeño in tiny amounts, blend and taste as you go; you can always add heat but you cant take it away. Roasting the pepper first gives a nice smoky note if you want a different flavor.

3. Pulse instead of running the blender nonstop if you want some texture, and scrape the bowl often so herbs and spices mix evenly. If it firms up after chilling, thin it with a little milk or buttermilk, not all at once, add a teaspoon at a time.

4. Salt and lime carry the whole thing, so wait until after it chills to do final seasoning — flavors mellow in the fridge. If it tastes flat, a tiny pinch of sugar or extra lime will snap it to life.