Avocado Arancini With Creamy Avocado Ranch Dip Recipes

CREAMY AVOCADO RANCH DIP

Steps:

• Scoop the avocado flesh out of the peel and place it in the bowl of a food processor. Add all remaining ingredients. Puree until very smooth. Taste, then season with additional salt and pepper as needed.Cover and chill until ready to serve. Serve with cut veggies, or baked vegetable chips.

AVOCADO RANCH DRESSING AND DIP

Steps:

• Combine all ingredients in a food processor, pulse to combine then blend until smooth, scraping down the bowl if needed.
• Season with more salt and pepper to taste if desired (I didn't think it needed any) and serve as a dip or salad dressing. Refrigerate any unused portion in a small airtight container (the less air inside, the better) up to 3 days.

CREAMY AVOCADO RANCH DRESSING AND DIP

Steps:

• In a food processor or blender, combine AVOCADO, YOGURT, MAYONNAISE, LEMON JUICE (or VINEGAR), GARLIC, PARSLEY, DILL, CHIVES, ONION, SALT, and PEPPER. Blend until well-combined.
• Continue blending and add MILK in small amounts to reach desired consistency.
• Refrigerate avocado dressing in an airtight container up to 5 days.

CREAMY AVOCADO RANCH DIP RECIPE BY TASTY

Steps:

• Add the sour cream, Hidden Valley® Ranch Dip Mix, avocado, garlic powder, and lime juice to a blender and blend until smooth, scraping down the sides of the blender as needed.
• Transfer the dip to a bowl and top with the reserved avocado. Serve with vegetable chips.
• Enjoy!

CREAMY AVOCADO DIP

Steps:

• Process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 1/2 teaspoon salt in a food processor or blender until smooth and creamy. Serve right away.

AVOCADO ARANCINI WITH CREAMY AVOCADO RANCH DIP

Steps:

• Cook the rice according to the package directions. Spread the cooked rice out on a cookie sheet and let cool for 10 minutes, then place in the refrigerator for 30 minutes until cold.
• While the rice chills, cook the bacon until crisp, then drain well on paper towels. Crumble the bacon and set aside until ready to use.
• Cut the 2 Mexican avocados in half and remove the pits. Scrape the flesh from 3 of the 4 halves into a medium mixing bowl. Scrape the 4th avocado half into a separate small bowl. Add 1/2 teaspoon of lemon juice to each bowl and mash the contents of both bowls well with a fork. Add the sour cream and ranch dressing mix to the small bowl and whisk together until you have a smooth, creamy consistency, then cover and refrigerate until ready to use. To the medium mixing bowl, add the oregano, red pepper flakes, sun-dried tomatoes, shredded mozzarella, cooked bacon, salt and pepper and mix well. Stir in the cooked, chilled rice and mix well again.
• Beat the two eggs in a small shallow bowl. Pour the Italian bread crumbs into a small shallow dish.
• Pour enough canola oil into a medium frying pan to reach a depth of 3/4 inch. Heat the oil until it reaches a temperature of 350 degrees. Use a teaspoon to scoop up the rice mixture and roll it into 1-inch diameter balls. Place each rice ball into the egg, then into the bread crumbs to coat. Fry the arancini in small batches in the hot oil for 3 minutes, until golden brown on all sides. Transfer the cooked arancini to a paper towel lined platter to drain. Serve them warm with the cool avocado ranch dip.

AVOCADO-RANCH DIP

Steps:

• Combine sour cream, mayonnaise, avocado, jalapeno, tomatillo, onion, cilantro, garlic, ranch mix, and salt in a blender or food processor; blend until smooth, gradually adding milk until desired thickness.
• Refrigerate for at least 3 hours before serving to give time for the flavors to meld