Makes 1 1/2 cups | 5 minute prep
- 2 cloves garlic, minced
- 1 ripe avocado, pitted and peeled
- 1 cup vegetable broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 cup chopped dill
Add the garlic, avocado, broth, lemon juice, oil, onion powder, paprika, and salt and blend until completely smooth. Add the dill and pulse just until the dill is mixed in. Refrigerate until ready to use.
Sourced from: Mosokowitz, Isa Chandra. “Ranch Salad.” Isa Does it.